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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.

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)

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

Find it online: https://thefamilycooking.com/vegan-instant-pot-white-bean-soup/