If you've ever thought that beans are boring, this vegan Instant Pot white bean soup will change your mind. This naturally vegan soup is ready super quickly, thanks to the magic of pressure cooking. It will quickly become a family favourite!
I firmly believe that beans are a vegan's best friend, and this Instant Pot white bean soup is here to prove it.
You only need everyday ingredients to make this soup, and you probably already have most of them in your kitchen.
If you're like me and have a hard time planning your meals in advance, you'll be pleased to learn that this soup is just perfect with canned beans.
The flavours are Mediterranean with lots of garlic and fresh herbs, and you can serve the soup with a drizzle of lemon juice for a zesty, bright finish.
Ingredients and substitutions
Olive oil — Extra virgin olive oil will add lots of flavour to this white bean soup. Use the best quality you can so you can actually feel the flavour. You can drizzle a bit of extra virgin olive on top of each bowl before serving.
Onion, carrot and celery — These form the base of the soup and infuse it with lots of flavour, so make sure you saute them a bit before adding the rest of the ingredients.
Garlic — Fresh garlic is best in this white bean soup, but you can also use frozen garlic or garlic paste if that's what's you have on hand.
Thyme and rosemary — I use fresh herbs in this soup, but you can substitute them with dried. You'll need just 1 teaspoon of dried herbs instead of 1 tablespoon.
Baby spinach — You can also use other greens, such as kale or collard greens. Baby spinach only takes 1-2 minutes to wilt, but you'll need a couple more minutes for other greens.
How do you make white bean soup in the Instant Pot?
Stir in the garlic, thyme and rosemary and continue to cook for another minute until fragrant.
When the Instant Pot beeps, allow a natural pressure release, open the pot, and stir in the baby spinach and parsley.
Place the lid back on the Instant Pot for 1-2 minutes to allow the spinach to wilt.
Season to taste and serve with your favourite crusty bread.
Recipe notes and tips
- You can easily spice up this soup by adding some smoked paprika or cayenne pepper with the garlic and herbs.
- For an extra flavor boost, deglaze the Instant Pot with a bit of white wine before adding the tomatoes and beans.
- Leftovers will keep well in the fridge for up to three days. You can also freeze the beans soup for up to two months. Allow it to cool completely, then divide it among airtight containers before freezing. You can then reheat the soup in the microwave or on the stovetop.
- To get a creamy texture for your soup, blend half of the soup with the help of an immersion blender before adding the spinach.
If you liked this Instant Pot white bean soup, you might also like some of my other easy vegan recipes for the Instant Pot: