Name: Instant Pot White Bean Soup
Prep time: 10 min
Cook time: 35 min
Total time: 65 min
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)

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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.

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

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

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.

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.

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.

Instant Pot White Bean Soup