Description
Creamy, hearty, and ready in minutes — this Instant Pot white bean soup is loaded with vegetables, herbs, and comforting flavors, perfect for a nutritious and satisfying meal.
Ingredients
Main Ingredients
- 1½ cups dried white beans (or 2 cans drained)
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 tsp thyme
- 1 tbsp olive oil
- Salt & pepper, to taste
Instructions
- Prepare the Vegetables: Set the Instant Pot to Sauté mode and heat the olive oil. Add the chopped onion, diced carrots, and diced celery. Cook for about 3 minutes, stirring occasionally, until the vegetables are softened and aromatic.
- Add Beans and Broth: Add the dried white beans (or drained canned beans), vegetable broth, and thyme into the Instant Pot. Stir to combine all the ingredients well.
- Pressure Cook: Seal the Instant Pot lid properly and set it to Manual High pressure for 25 minutes. Once the cooking is completed, allow a natural release for 10 minutes to preserve texture and flavor.
- Mash for Creaminess: After opening the lid, mash a few beans inside the pot using a spoon or potato masher to create a creamy texture throughout the soup while leaving some beans whole for hearty bite.
- Season and Serve: Adjust salt and pepper to taste. Optionally, add fresh spinach or kale at the end and stir until wilted for extra greens. Serve hot for a comforting meal.
Notes
- Add spinach or kale at the end for some fresh greens and added nutrition.
- You can substitute dried beans with canned beans to reduce cooking time.
- Use vegetable broth or water with herbs for a vegetarian/vegan option.
- For a thicker soup, mash more beans or reduce the broth amount slightly.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Mediterranean
