If you’re looking for a hearty, comforting, and healthy dish that doesn’t take hours to prepare, an Instant Pot White Bean Soup is a perfect solution. Imagine a steaming bowl of creamy white beans, vegetables, and savory seasonings, all simmered to perfection in a fraction of the time it would take with traditional methods. This recipe is all about ease, flavor, and nutrition, offering a delicious meal with minimal effort. Thanks to the magic of the Instant Pot, you can have a flavorful soup that’s ready to serve in under an hour, making it the perfect weeknight dinner or even a cozy lunch.
The beauty of this dish is not just in its simplicity, but also in its flexibility. It’s a one-pot meal that allows you to customize the flavors according to your tastes and dietary needs. Whether you’re in the mood for something classic or you want to experiment with different twists, this white bean soup is a versatile base that can accommodate just about any craving.
Instant Pot White Bean Soup Recipe
Now that we’ve got you excited about the concept, let’s dive into the recipe itself. This Instant Pot White Bean Soup is rich, satisfying, and filled with all the nutrients you need to stay energized throughout the day. With the Instant Pot’s ability to speed up the cooking process, you can enjoy a delicious bowl of soup in no time.
Ingredients Needed
Here’s a quick list of the ingredients you’ll need to gather for this flavorful soup:
- Dried white beans (cannellini or Great Northern beans work great) – 1 ½ cups
- Olive oil – 1 tablespoon (for sautéing)
- Yellow onion – 1 medium, diced
- Carrot – 2 medium, peeled and diced
- Celery stalks – 2, diced
- Garlic cloves – 4, minced
- Vegetable or chicken broth – 4 cups (use vegetable broth for a vegetarian version)
- Bay leaves – 2
- Dried thyme – 1 teaspoon
- Salt – 1 ½ teaspoons (adjust to taste)
- Black pepper – ½ teaspoon
- Lemon juice – 2 teaspoons (for added freshness and brightness)
- Kale or spinach (optional) – 2 cups, chopped (for added greens and texture)
You can also include some optional toppings, like fresh herbs (parsley or thyme), a drizzle of olive oil, or a sprinkle of Parmesan cheese for a finishing touch.
Cooking Instructions
Now that you’ve got your ingredients, let’s walk through the simple steps of making this Instant Pot White Bean Soup.
- Prep the Beans: If you’re using dried beans, you’ll need to rinse them thoroughly under cold water to remove any dirt or debris. There’s no need to soak them overnight, as the Instant Pot will cook them perfectly in just about 30 minutes.
- Sauté the Vegetables: Set your Instant Pot to the ’Sauté’ function and heat the olive oil. Once hot, add the diced onion, carrots, and celery. Stir occasionally and cook for about 5-7 minutes until the vegetables start to soften and the onion becomes translucent.
- Add Garlic and Seasonings: Add the minced garlic and cook for another 1-2 minutes until fragrant. Then, sprinkle in the dried thyme, bay leaves, salt, and black pepper. Stir everything together to ensure the flavors are evenly distributed.
- Add the Beans and Broth: Pour in the rinsed white beans and add the broth. Give it a good stir to combine, making sure the beans are submerged in the liquid.
- Pressure Cook: Seal the Instant Pot lid and set the pressure valve to “Sealing”. Cook on High Pressure for 30 minutes. Once the timer goes off, allow the Instant Pot to naturally release the pressure for about 10 minutes, then carefully do a quick release to let out the remaining steam.
- Finish the Soup: Once the pressure has been released, open the lid. If you like a creamier texture, you can use an immersion blender to purée part of the soup, or simply mash some of the beans with a potato masher for a chunkier texture. Add the lemon juice and stir in the chopped kale or spinach if you’re using it. Let it wilt in the hot soup for 2-3 minutes before serving.
- Serve: Ladle the soup into bowls, garnish with your choice of fresh herbs or a sprinkle of cheese, and enjoy!
Ingredient Insights
Understanding the role of each ingredient can help elevate the dish and guide you on substitutions if needed. Here’s a breakdown of the key ingredients:
- White Beans: These beans form the heart of the soup. They are creamy, slightly nutty, and loaded with fiber and protein, making this soup both satisfying and nutritious.
- Vegetable Broth: The broth is the base of the soup, contributing depth and flavor. You can use chicken broth for a richer flavor, but vegetable broth keeps it plant-based and light.
- Olive Oil: Adds a lovely richness to the soup and is perfect for sautéing the vegetables. The good fats in olive oil are also a healthy addition.
- Bay Leaves & Thyme: These herbs are perfect for infusing the soup with a subtle, aromatic flavor. Bay leaves give a lovely earthy undertone, while thyme brings a fresh, herbal note.
- Lemon Juice: The acidity of lemon juice at the end of cooking brightens up the entire dish and balances the richness of the beans and olive oil.
Expert Tips
- Soaking Beans: While soaking beans overnight isn’t necessary in the Instant Pot, it can help reduce some of the gassiness and make the beans cook a bit faster. If you do soak them, reduce the pressure cooking time to about 20 minutes.
- Adjusting Texture: For a smoother soup, you can purée more of the beans or use an immersion blender directly in the pot. If you prefer a chunkier soup, simply mash some of the beans with a potato masher after cooking.
- Flavor Boost: For extra depth of flavor, sauté a bit of tomato paste with the garlic and onion, or throw in a splash of white wine before adding the broth.
- Quick Release vs. Natural Release: When pressure cooking beans, always allow for a natural release for at least 10 minutes. This gives the beans time to finish cooking and helps avoid spillage when you open the valve.
Recipe Variations
Feel free to get creative with this recipe! Here are a few ways to make this soup your own:
- Meat Lovers: Add cooked sausage (Italian or chorizo works beautifully) or some diced ham to give the soup a meaty depth.
- Spicy Kick: If you love a little heat, throw in some crushed red pepper flakes or a diced jalapeño with the vegetables.
- Herb Variations: Fresh rosemary, oregano, or sage would also be excellent additions to complement the beans.
- Add Grains: For a heartier soup, stir in some cooked farro, quinoa, or rice just before serving.
Final Words
This Instant Pot White Bean Soup is the epitome of simplicity and comfort. It’s an all-in-one meal that’s satisfying, full of flavor, and made with wholesome ingredients. Whether you’re looking for a quick dinner or meal prep for the week, this recipe will check all the boxes. Plus, it’s easy to adjust the ingredients based on what you have in your pantry, making it a perfect go-to for busy days.
FAQs
What Type Of White Beans Should I Use For Instant Pot White Bean Soup?
For Instant Pot white bean soup, great options include cannellini beans, great northern beans, or navy beans. These beans hold up well during the pressure cooking process and provide a creamy texture when cooked.
Do I Need To Soak The Beans Before Cooking Them In The Instant Pot?
No, you do not need to soak the beans before cooking in the Instant Pot. The pressure cooker method allows the beans to cook from dry without the need for soaking, though soaking can reduce cooking time and help with digestion.
How Long Does It Take To Cook White Bean Soup In The Instant Pot?
It typically takes about 30-35 minutes on the ’Manual’ or ’Pressure Cook’ setting for dry white beans to cook in the Instant Pot. This time includes the time it takes for the Instant Pot to come to pressure.
What Ingredients Do I Need For A Basic Instant Pot White Bean Soup Recipe?
A basic Instant Pot white bean soup requires white beans, onion, garlic, carrots, celery, vegetable or chicken broth, olive oil, and seasonings like salt, pepper, thyme, and bay leaves. You can also add additional ingredients like ham, kale, or tomatoes for extra flavor.
Can I Add Vegetables To The Instant Pot White Bean Soup?
Yes, you can add vegetables like carrots, celery, onion, and spinach or kale to your white bean soup. These vegetables enhance the flavor and texture, and the Instant Pot will cook them along with the beans.
How Do I Avoid The Beans Being Mushy In Instant Pot White Bean Soup?
To prevent beans from becoming mushy, do not overcook them. Stick to the recommended cooking time and use the natural pressure release for best results. If you prefer beans with more texture, you can reduce the cooking time slightly.
Can I Use Canned White Beans Instead Of Dry Beans In The Instant Pot?
Yes, you can use canned white beans in the Instant Pot. If you do so, reduce the cooking time to around 5 minutes, as the beans are already cooked. Simply sauté the vegetables first, then add the beans and broth to pressure cook.
Can I Freeze Instant Pot White Bean Soup?
Yes, Instant Pot white bean soup freezes well. Allow the soup to cool completely, then transfer it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. Reheat it on the stove or in the Instant Pot when you’re ready to serve.
Can I Make Instant Pot White Bean Soup Vegetarian Or Vegan?
Yes, you can easily make this soup vegetarian or vegan by using vegetable broth and omitting any meat (such as ham or bacon). You can also add plant-based proteins like tofu or tempeh for extra protein.
What Are Some Variations Of Instant Pot White Bean Soup?
There are many variations of white bean soup you can try, such as adding tomatoes, spinach, kale, sausage, or smoked paprika. You can also make it spicier by adding red pepper flakes or hot sauce, or even create a creamy version by blending part of the soup.