• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Kelsey Smith logo

  • Recipes
    • Main Dish
    • Slow Cooker Recipes
    • Instant Pot
    • Breakfast
    • Dessert
    • Vegetarian
  • Slow Cooker
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • Slow Cooker
  • Instant Pot
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Slow Cooker
    • Instant Pot
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Soup

    Instant Pot White Bean Soup

    Published: Apr 3, 2022 · Modified: Apr 3, 2022 by Kelsey Smith

    • Facebook
    • Email
    Jump to Recipe

    Made with dried navy beans and fresh vegetables, this creamy Instant Pot white bean soup is nutritious and budget-friendly.

    This is a warm and cozy soup that happens to be vegetarian, vegan, and gluten-free.

    Normally, dried beans must be soaked or pre-cooked before you can prepare a dish, but with this dish, there is no need. This Instant Pot white bean soup is a great way to use dried beans without having to soak them overnight. The pressure cooker does all the work.

    Why you'll love this recipe

    • Budget-friendly: Using dried beans and fresh veggies, this is a low-cost meal.
    • Faster: Instead of pre-cooking or soaking the dried beans overnight, the pressure cooker does all the work.

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    Instant Pot white bean soup.

    Looking for more Instant Pot soup recipes? Try my tortellini and sausage soup.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Instructions
    • Safety notes
    • Substitutions
    • Equipment
    • Storage
    • 📖 Recipe

    Ingredients

    White bean soup ingredients.
    White bean soup ingredients.
    • olive oil
    • yellow onion
    • carrot
    • celery
    • garlic
    • dried navy beans
    • Yukon gold potato
    • vegetable broth
    • Italian seasoning
    • salt
    • crushed red pepper
    • kale

    See the recipe card for quantities and see substitution ideas below.

    Instructions

    Using the Instant Pot’s Sauté setting, heat the olive oil. When hot, saute the onion, carrot, and celery.

    Onion, carrots, and celery before sautéing.
    Sauté diced veggies.

    Cook until the onion becomes translucent. Then add the garlic and continue cooking for 30 seconds to 1 minute.

    Onion, carrots, and celery after sautéing.
    Add garlic sauté for another minute.

    Cancel the sauté. Add the navy beans, diced potatoes, vegetable broth, Italian seasoning, salt, and crushed red pepper. Do not stir.

    White bean soup before pressure cooking.
    Do not stir.

    Close the lid and turn the knob to Sealing. Set the Instant Pot to Pressure Cook on High for 35 minutes. It will take the pot about 15-20 minutes to come to pressure before the cooking time begins.

    When the cooking time is complete, allow the pressure to release naturally for 15 minutes, then release any remaining pressure with a quick release.

    White bean soup after pressure cooking.
    After releasing the pressure.

    Transfer about half of the soup into a blender and purée the soup on low speed (see safety notes below).

    White bean soup in blender.
    Be sure to read the safety notes for blending hot soup.

    Return the soup to the pot. Taste and adjust seasoning if needed.

    White bean soup in blender after pureeing.
    Return the puréed soup to the pot.

    Add torn kale and stir into the soup.

    White bean soup in pressure cooker.
    The kale wilts quickly from the heat of the soup.

    Allow the kale to wilt for about 2 to 3 minutes, then serve.

    Instant Pot white bean soup.

    Safety notes

    Be careful when blending the hot soup. Here are a few tips for a safe purée.

    • Let the soup cool slightly before blending.
    • Vent the lid to prevent pressure from building up.
    • Do not overfill the blender. Only fill it to the halfway mark. Blend in batches if needed.
    • If this lid does not lock, hold it down while blending.
    • Wear an oven mitt while handling the blender.

    Substitutions

    Below are a few quick and easy substitution suggestions:

    • olive oil - For a whole food, plant-based, no-oil (WFPBNO) version, sauté the vegetables in one to two tablespoons of water or broth.
    • yellow onion - Sweet onions are another good pick for this soup.
    • dried navy beans - Dried navy beans are the creamiest white bean option, but Great Northern beans and cannellini beans will do in a pinch.
    • Yukon gold potato - Russet potatoes and red potatoes will also work well in this recipe.
    • vegetable broth - Chicken broth does change the flavor profile slightly but is also tasty.
    • kale - Try this recipe with fresh baby spinach.
    Instant Pot white bean soup.

    Equipment

    • Pressure cooker - Your favorite pressure cooker will do the trick. I use an Instant Pot Duo 6-Quart.
    • Blender - This is a Ninja Foodi Blender. An immersion blender will also work.
    • Chef's knife - Chop those veggies with a high-quality knife.

    Storage

    Allow the soup to cool before refrigerating. Refrigerate for 3 to 4 days or freeze for up to 3 months.

    📖 Recipe

    Instant Pot white bean soup.

    Instant Pot White Bean Soup

    Made with dried navy beans and fresh vegetables, this creamy Instant Pot white bean soup is nutritious and budget-friendly. Vegetarian, vegan, and gluten-free.
    Print Pin Email Rate
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Pressurizing Time: 20 minutes
    Total Time: 1 hour 5 minutes
    Calories: 359kcal
    Author: Kelsey Smith
    Cost: $9
    Servings: 6

    Equipment

    • Pressure cooker
    • Blender
    • Chef's knife
    Prevent your screen from going dark

    Ingredients

    • 2 tablespoon olive oil
    • 1 medium yellow onion diced
    • 1 large carrot diced
    • 1 rib celery diced
    • 4 cloves garlic minced
    • 1 pound dried navy beans rinsed
    • 1 large Yukon gold potato diced
    • 2 teaspoons Italian seasoning
    • 1 teaspoon salt
    • ¼ teaspoon crushed red pepper
    • 8 cups vegetable broth
    • 2 cups kale destemmed and torn into small pieces

    Instructions

    • Using the Instant Pot’s Sauté setting, heat the olive oil. When hot, saute the onion, carrot, and celery until the onion becomes translucent. Then add the garlic and continue cooking for 30 seconds to 1 minute.
    • Cancel the sauté. Add the navy beans, diced potatoes, Italian seasoning, salt, crushed red pepper, and vegetable broth. Do not stir.
    • Close the lid and turn the knob to Sealing. Set the Instant Pot to Pressure Cook on High for 35 minutes. It will take the pot about 15-20 minutes to come to pressure before the cooking time begins.
    • When the cooking time is complete, allow the pressure to release naturally for 15 minutes, then release any remaining pressure with a quick release.
    • Transfer about half of the soup into a blender and purée the soup on low speed (see safety notes below). Return the soup to the pot. Taste and adjust seasoning if needed.
    • Add torn kale and stir into the soup. Allow the kale to wilt for about 2 to 3 minutes.

    Video

    Notes

    Safety notes
    • Let the soup cool slightly before blending.
    • Vent the lid to prevent pressure from building up.
    • Do not overfill the blender. Only fill it to the halfway mark. Blend in batches if needed.
    • If this lid does not lock, hold it down while blending.
    • Wear an oven mitt while handling the blender.

    Nutrition

    Calories: 359kcal | Carbohydrates: 60g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1670mg | Potassium: 1178mg | Fiber: 21g | Sugar: 7g | Vitamin A: 4943IU | Vitamin C: 29mg | Calcium: 195mg | Iron: 5mg

    Note: Nutrition was estimated using WP Recipe Maker.

    Tried this recipe?Tag @ByKelseySmith or use #bykelseysmith!
    Instant Pot white bean soup.
    Instant Pot White Bean Soup.Made with dried navy beans and fresh vegetables, this creamy Instant Pot white bean soup is nutritious and budget-friendly. #vegetarian #vegan #glutenfree
    « Vanilla Overnight Oats

    About Kelsey Smith

    I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working on college textbooks, you might find me here, sharing recipes, social media tutorials, and more.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Kelsey! I am a freelance content writer for college-level textbooks by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working, you might find me here, sharing easy family recipes.

    More about me →

    Popular

    • Rotel Chicken Spaghetti
    • Meatloaf with Ritz Crackers
    • Overnight Oats with Protein Powder
    • Slow Cooker Chicken Thighs and Vegetables with Herbs

    Footer

    ↑ back to top

    About

    • About Me
    • Contact Me
    • Shop My Amazon Store
    • Privacy Policy

    Newsletter

    • Sign Up

    Follow Me

    • Instagram
    • Facebook
    • Facebook Recipe Group

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Kelsey Smith

    We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok