Instant Pot Spicy White Bean Soup

This Instant Pot spicy white bean soup is loaded with veggies and made slightly fiery with harissa paste. It's a simple meal that makes it easy to hit your five a day, and you can have it on the table in just 30 minutes.

Packed full of veggies and extra flavorful, this Instant Pot spicy white bean soup makes an excellent weeknight meal.

It's just the perfect soup to make if you want something with interesting, spicy flavors that's also ready in just 30 minutes.

The spiciness comes from harissa paste, but if you're not a fan, you can use some red chili paste instead. Alternatively, you can skip the heat altogether and just enjoy a mild, comforting and wholesome veggie soup.

Why you'll love this spicy white bean soup

• It's super easy to bring together for a fuss-free weeknight dinner.
• It's cozy, nourishing, and just the perfect way to get your family to eat more veggies.
• This soup tastes great when reheated, so it's great for meal prep.

Ingredients and substitutions

Olive oil - You need a bit of olive oil to saute the veggies in. If you don't cook with oil, use some vegetable stock instead.

Onion, carrot and celery - A blend of onion, carrot and celery set up an excellent base for this vegan spicy soup.

Garlic - Use freshly chopped or minced garlic for the best flavor.

Red bell pepper - I like red bell peppers in this soup, but you can use any color you want.

Fresh rosemary - If you don't have any fresh herbs, use ½ tablespoon Italian seasoning mix instead.

Harissa paste - Feel free to adjust the harissa paste to suit your taste. Two tablespoons will result in a moderately spicy soup so if you want it fiery, add more harissa paste.

Tomato paste + cherry tomatoes - I used a mix of double concentrated tomato paste and canned cherry tomatoes for extra flavor.

Butter beans - You can also use cannellini beans, navy beans or haricot beans in this soup.

Potatoes - I made this soup with regular potatoes, but it's also delicious with sweet potatoes.

Baby spinach - Kale is another choice here but keep in mind it will take a couple more minutes to wilt.

How to make Instant Pot butter bean soup

Start the Instant Pot on "Sauté," add the oil, onion, carrot and celery and cook for 3-4 minutes until the veggies are slightly softened.

Add the garlic and red bell pepper and cook for another minute.

Turn the Instant Pot off and add the fresh rosemary, harissa paste and tomato paste. Stir to combine.

Next, add the cherry tomatoes, butter beans, potatoes and vegetable stock and stir to combine.

Put the lid on the Instant Pot, turn the valve to Sealing and cook on High Pressure for 7 minutes.

Once the cooking time is over, let the pressure release naturally for 5 minutes, then open the valve and remove the lid.

Stir in the baby spinach and place the lid back for 1-2 minutes until wilted. Season to taste and serve.

Leftovers and storage of this spicy white bean soup

• Leftover white bean soup will keep well in the fridge for 3-4 days in an airtight container.
• Reheat it on the stovetop or in the microwave. Alternatively, you can reheat it using the "Sauté" function of the Instant Pot.
• This is a freezer-friendly soup, and it's great for meal prep. Allow it to cool down completely before transferring it to a freezer bag or freezer-safe container. The soup can be stored in the freezer for up to 3 months.

Recipe notes and tips

• This spicy bean soup is highly customizable, and you can use any other veggies you like.
• Turn it into a creamy soup by adding half a cup of coconut cream or cashew cream.
• Serve the soup with crusty bread, breadsticks or your favorite vegan garlic bread.

If you liked this vegan spicy white bean soup, you might also like some of my other easy Instant Pot recipes:

• Instant Pot Ratatouille
• Instant Pot Red Lentil Soup
• Vegan Instant Pot Meatball Soup
• Instant Pot Chickpea Orzo Soup
• Instant Pot Coconut Curry Lentil Soup

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