Vegan Instant Pot White Bean Soup

Why You’ll Love This Recipe

This soup is the perfect balance of cozy and wholesome. The Instant Pot does most of the work, delivering tender beans and deep flavor quickly and effortlessly. It’s packed with plant-based protein, fiber, and nutrients, making it a satisfying meal on its own or paired with crusty bread. Best of all, it’s budget-friendly, customizable, and freezer-friendly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Dried white beans (cannellini, navy, or great northern)
• Olive oil
• Onion
• Carrots
• Celery
• Garlic
• Vegetable broth
• Crushed tomatoes (optional)
• Bay leaf
• Dried thyme
• Dried rosemary
• Smoked paprika
• Salt and pepper
• Fresh parsley or spinach for garnish

Directions

1. Rinse and drain the dried beans. No soaking is required when using the Instant Pot.
2. Turn the Instant Pot to Sauté mode. Heat olive oil and add onion, carrots, and celery. Cook until softened.
3. Stir in garlic, thyme, rosemary, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
4. Add beans, vegetable broth, crushed tomatoes (if using), and bay leaf. Stir to combine.
5. Cancel Sauté mode. Secure the lid, set the valve to sealing, and cook on High Pressure for 35 minutes.
6. Allow natural pressure release for 15 minutes, then carefully release remaining pressure.
7. Remove the bay leaf, adjust seasoning, and stir in fresh parsley or spinach before serving.

Servings and timing

This recipe makes 6 servings.
Preparation time: 10 minutes
Cooking time: 35 minutes (plus 15 minutes natural release)
Total time: 1 hour

Variations

• Add diced potatoes or sweet potatoes for extra heartiness.
• Stir in kale or Swiss chard instead of spinach.
• Use smoked beans or add a dash of liquid smoke for a deeper flavor.
• Make it creamy by blending half the soup with an immersion blender.
• Add a pinch of chili flakes for a spicy version.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until hot. This soup also freezes well for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Do I need to soak the beans before cooking?

No, the Instant Pot cooks dried beans perfectly without soaking.

Can I use canned beans instead?

Yes, but reduce the cooking time to 10 minutes and use less broth to avoid a watery soup.

What type of white beans work best?

Cannellini, navy, or great northern beans are all excellent choices.

Can I make this oil-free?

Yes, sauté the vegetables in a splash of vegetable broth instead of olive oil.

Can I add pasta or rice to this soup?

Yes, but cook them separately and stir in before serving to avoid mushiness.

How can I thicken the soup?

Mash some of the beans with a spoon or blend a portion with an immersion blender.

Is this soup freezer-friendly?

Yes, it freezes very well for up to 2 months.

Can I double this recipe?

Yes, just be sure not to fill the Instant Pot past the maximum fill line.

What herbs go well in this soup?

Thyme, rosemary, oregano, and parsley all complement the beans beautifully.

What can I serve with white bean soup?

It’s delicious with crusty bread, a fresh green salad, or roasted vegetables.

Conclusion

Vegan Instant Pot white bean soup is a comforting, protein-rich meal that’s easy to prepare and full of flavor. With its tender beans, savory vegetables, and fragrant herbs, this soup is perfect for both busy weeknights and make-ahead meal prep. Enjoy it as a standalone main dish or pair it with bread for the ultimate cozy meal.

Vegan Instant Pot White Bean Soup

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A hearty and comforting vegan soup made with white beans, vegetables, and herbs, cooked to perfection in the Instant Pot. Quick, nourishing, and perfect for weeknight dinners or meal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 35 minutes (plus 15 minutes natural release)
• Total Time: 1 hour
• Yield: 6 servings
• Category: Soup
• Method: Instant Pot / Pressure Cooking
• Cuisine: American
• Diet: Vegan

Ingredients

1. 1 lb dried white beans (cannellini, navy, or great northern), rinsed
2. 2 tbsp olive oil
3. 1 medium onion, diced
4. 2 carrots, diced
5. 2 celery stalks, diced
6. 3 cloves garlic, minced
7. 6 cups vegetable broth
8. 1 can (14 oz) crushed tomatoes (optional)
9. 1 bay leaf
10. 1 tsp dried thyme
11. 1 tsp dried rosemary
12. 1 tsp smoked paprika
13. Salt and black pepper, to taste
14. 2 tbsp fresh parsley or 2 cups fresh spinach, chopped (for garnish)

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Instructions

Rinse and drain the dried beans. No soaking required.

1. Set Instant Pot to Sauté mode. Heat olive oil, then add onion, carrots, and celery. Cook until softened, about 5–6 minutes.
2. Stir in garlic, thyme, rosemary, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
3. Add beans, vegetable broth, crushed tomatoes (if using), and bay leaf. Stir to combine.
4. Cancel Sauté mode. Secure the lid, set the valve to sealing, and cook on High Pressure for 35 minutes.
5. Allow natural pressure release for 15 minutes, then carefully release remaining pressure.
6. Remove the bay leaf. Adjust seasoning and stir in parsley or spinach before serving.

Notes

1. Add diced potatoes or sweet potatoes for extra heartiness.
2. Stir in kale or Swiss chard instead of spinach.
3. For a creamier texture, blend half the soup with an immersion blender.
4. Add chili flakes or liquid smoke for extra depth and spice.
5. To use canned beans, reduce cook time to 10 minutes and use less broth.

Nutrition

• Serving Size: 1 serving (about 2 cups)
• Calories: 290
• Sugar: 6g
• Sodium: 640mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 13g
• Protein: 15g
• Cholesterol: 0mg