Creamy Instant Pot White Bean Soup: A Nutritious, No-Soak, Vegan & Gluten-Free Delight

Warm up with a bowl of this incredibly comforting and creamy Instant Pot White Bean Soup. Made with humble dried navy beans and an array of fresh vegetables, this soup is not only wonderfully nutritious but also remarkably budget-friendly. It’s a hearty meal that’s naturally vegetarian, vegan, and gluten-free, making it a fantastic option for a wide range of dietary needs and preferences. Serve it as a filling main course or a satisfying side dish – either way, it’s sure to become a family favorite.

One of the best features of this recipe is its sheer convenience. Traditionally, dried beans require hours of soaking or pre-cooking before they can be incorporated into a dish. However, thanks to the magic of the Instant Pot, all that tedious prep work is eliminated. This Instant Pot white bean soup is a brilliant way to enjoy the rich flavor and texture of dried beans without any overnight soaking. Your pressure cooker truly does all the heavy lifting, transforming dry legumes into a tender, flavorful soup in a fraction of the time.

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Looking for more comforting and easy Instant Pot soup recipes? Don’t miss my delicious Instant Pot Tortellini and Sausage Soup for another quick meal idea.

Essential Ingredients for Your White Bean Soup

This wholesome Instant Pot White Bean Soup relies on simple, fresh ingredients that are easy to find and packed with flavor. Here’s what you’ll need to create this comforting dish:

• Olive Oil: Essential for sautéing the aromatic vegetables and building the initial flavor base.
• Yellow Onion: Provides a sweet and savory foundation when caramelized.
• Carrot: Adds natural sweetness and vibrant color, contributing to the classic mirepoix.
• Celery: Offers a distinct earthy flavor and texture to the soup base.
• Garlic: A must-have aromatic that deepens the overall flavor profile.
• Dried Navy Beans: The star of the show! These small white beans are known for their incredibly creamy texture when cooked, making them perfect for this puréed soup. Remember, no soaking required!
• Yukon Gold Potato: Contributes to the soup’s body and creamy consistency, thickening it naturally as it cooks and breaks down.
• Vegetable Broth: The liquid base for the soup, ensuring it remains flavorful and entirely vegan.
• Italian Seasoning: A convenient blend of herbs that provides a warm and aromatic touch.
• Salt: Essential for seasoning and bringing out all the flavors.
• Crushed Red Pepper: Adds a subtle kick of heat that complements the rich, creamy texture. Adjust to your preferred spice level.
• Kale: A leafy green added at the end, wilting into the hot soup to provide added nutrition and a slight bitterness that balances the richness.

To truly elevate your serving experience, consider some delightful garnishes. Fresh parsley adds a burst of freshness and color, while a sprinkle of shredded vegan parmesan cheese (or regular parmesan for non-vegan options) can introduce a lovely umami note. A dash of freshly cracked black pepper also enhances the overall aroma and taste. For a complete and satisfying meal, serve this hearty soup with a slice of warm, crusty bread – perfect for dipping!

For precise quantities and a printable version, refer to the full recipe card below. You’ll also find creative substitution ideas to adapt this recipe to your pantry and taste.

Step-by-Step Cooking Instructions

Making this creamy Instant Pot White Bean Soup is surprisingly straightforward, even for those new to pressure cooking. Follow these simple steps for a perfect bowl every time:

Step 1: Sauté the Aromatics

Begin by selecting the “Sauté” setting on your Instant Pot and add the olive oil. Once the oil is hot and shimmering, add the diced yellow onion, carrot, and celery to the pot. Sauté these vegetables, stirring occasionally, until the onion becomes translucent and the vegetables start to soften – this usually takes about 5-7 minutes. This step is crucial for building a deep flavor base for your soup. Next, add the minced garlic and continue cooking for another 30 seconds to 1 minute, until fragrant. Be careful not to burn the garlic, as it can turn bitter.

Cook until the onion becomes translucent. Then add the garlic and continue cooking for 30 seconds to 1 minute, allowing its aroma to fully develop without browning.

Step 2: Add Remaining Ingredients and Pressure Cook

Once your aromatics are fragrant, cancel the “Sauté” setting. Now, carefully add the dried navy beans (no pre-soaking needed!), diced Yukon gold potatoes, vegetable broth, Italian seasoning, salt, and crushed red pepper to the pot. It’s important to not stir the ingredients at this stage. Layering the ingredients helps prevent the “burn” warning that can sometimes occur with thicker mixtures at the bottom of the pot.

Close the lid of your Instant Pot and ensure the sealing knob is turned to the “Sealing” position. Set your Instant Pot to “Pressure Cook” on High for 35 minutes. Remember that the pot will take some time, typically 15-20 minutes, to come to full pressure before the actual cooking countdown begins. This is normal and part of the process.

Step 3: Natural and Quick Pressure Release

Once the 35-minute cooking cycle is complete, allow the pressure to release naturally for 15 minutes. During this “Natural Release” (NR) phase, the Instant Pot slowly depressurizes on its own, which helps to tenderize the beans even further and reduces the chances of foamy liquid escaping through the valve. After 15 minutes of NR, carefully release any remaining pressure using the “Quick Release” (QR) method. This usually involves flipping the pressure valve or pressing a designated release button, depending on your specific electric pressure cooker model. Be cautious of the hot steam that will escape.

Step 4: Blend for Creamy Perfection

For that signature creamy texture, carefully transfer about half of the cooked soup into a blender. Purée the soup on low speed until smooth. This technique creates a rich, velvety base while leaving some whole beans and vegetables for satisfying texture. Remember to always observe the safety notes below when blending hot liquids. Once puréed, return the blended soup to the Instant Pot with the unblended portion. Stir everything together, then taste and adjust the seasoning (salt, pepper, or more Italian seasoning) as needed to suit your preference.

Return the puréed soup to the pot, combining it with the chunkier portion. Stir well, then taste and adjust the seasoning if needed.

Step 5: Add Kale and Serve

Finally, add the torn kale into the hot soup. Stir it gently until the kale begins to wilt, which will happen quickly from the residual heat of the soup – usually within 2 to 3 minutes. This vibrant green addition not only boosts the nutritional value but also adds a lovely color and a subtle earthy flavor. Once the kale is tender-crisp, your creamy Instant Pot White Bean Soup is ready to be served and enjoyed!

Allow the kale to wilt for about 2 to 3 minutes, then serve immediately for the best flavor and texture.

Important Safety Notes for Blending Hot Soup

Blending hot liquids can be dangerous if not done correctly. Steam creates pressure, which can cause the blender lid to burst off. To ensure a safe puréeing process for your delicious soup, please follow these essential tips:

• Cool Slightly Before Blending: While you don’t need the soup to be cold, letting it cool for 5-10 minutes after cooking can significantly reduce steam pressure.
• Vent the Lid: Never seal the blender lid completely. Remove the center cap (if your blender has one) or leave a corner of the lid slightly ajar to allow steam to escape and prevent pressure from building up.
• Do Not Overfill: Only fill your blender pitcher to about the halfway mark when blending hot liquids. Overfilling can lead to spills and dangerous pressure buildup. If you have a large batch of soup, blend it in small batches.
• Secure the Lid: If your blender lid doesn’t lock securely, hold it down firmly with a towel while blending to prevent it from coming off unexpectedly.
• Protect Your Hands: For added safety, wear an oven mitt or use a kitchen towel when handling the hot blender and its lid.
• Start on Low Speed: Always begin blending on the lowest speed setting and gradually increase it. This helps prevent splashes and allows the soup to circulate smoothly.

Versatile Substitution Ideas

This Instant Pot White Bean Soup recipe is quite flexible, allowing for easy substitutions based on what you have on hand or your dietary preferences. Here are a few quick and easy suggestions to customize your soup:

• Olive Oil: For those aiming for a whole food, plant-based, no-oil (WFPBNO) version, you can easily sauté the vegetables in one to two tablespoons of water or vegetable broth instead of oil. This technique works surprisingly well for softening the aromatics.
• Yellow Onion: While yellow onions provide a classic flavor, sweet onions are another excellent choice for this soup, offering a slightly milder and sweeter base. If you’re in a pinch, white onions can also work, though they might be a bit sharper in taste.
• Dried Navy Beans: Navy beans are prized for their exceptional creaminess, making them ideal for this recipe. However, if they aren’t available, Great Northern beans or cannellini beans (white kidney beans) are fantastic alternatives. They are also white beans that cook well in the Instant Pot and will yield a delicious, albeit slightly less creamy, result. Just ensure they are dried and rinsed.
• Yukon Gold Potato: Yukon gold potatoes are perfect for their creamy texture and ability to break down slightly to thicken the soup. Russet potatoes or even red potatoes will also work well; russets will offer a starchier texture, while red potatoes tend to hold their shape a bit more.
• Vegetable Broth: To keep this soup strictly vegan and vegetarian, vegetable broth is the best choice. However, if you’re not strictly vegan, chicken broth can be used and will still create a wonderfully flavorful soup, though it will subtly alter the overall flavor profile.
• Kale: Fresh kale adds a lovely texture and nutritional boost. If you don’t have kale or prefer another leafy green, fresh baby spinach is a great substitute. It wilts even faster than kale and adds a mild, fresh flavor. Other sturdy greens like collard greens or chard could also work, but may require a slightly longer wilting time.

Recommended Equipment for This Recipe

To make this creamy Instant Pot White Bean Soup a breeze, here’s the essential equipment you’ll need:

• Pressure Cooker: Your trusty Instant Pot or any other electric pressure cooker will perform beautifully. I personally rely on an Instant Pot Duo 6-Quart for its reliability and versatility.
• Blender: For achieving that perfect creamy consistency, a standard blender like a Ninja Foodi Blender works wonderfully. Alternatively, an immersion blender (hand blender) is also a fantastic tool for puréeing directly in the pot, saving you an extra dish!
• Chef’s Knife: A good quality, sharp chef’s knife is essential for efficiently chopping all your fresh vegetables, from onions and carrots to celery and potatoes. Investing in a high-quality knife makes prep work a breeze.

Storing Your Delicious White Bean Soup

This soup is perfect for meal prepping or enjoying throughout the week. To store it safely and keep it fresh:

• Refrigeration: Always allow the soup to cool completely to room temperature before transferring it to an airtight container. It can be safely refrigerated for 3 to 4 days.
• Freezing: White bean soup freezes exceptionally well! Once cooled, transfer portions into freezer-safe containers or heavy-duty freezer bags. Label with the date. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave. The creamy texture holds up beautifully after freezing and thawing.

📖 Recipe

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.

Recipe by: Kelsey Smith

Prep time: 10 minutes minutes

Cook time: 35 minutes minutes

Pressurizing Time : 20 minutes minutes

Total time: 1 hour hour 5 minutes minutes

Servings: 6

Equipment

• Pressure cooker
• Blender
• Chef’s knife

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.

Notes

Safety notes for blending hot soup:

• 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.
• Start blending on low speed and gradually increase.

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

Course: Soup

Cuisine: American

Keyword: vegan, vegetarian

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The Magic of Navy Beans in Creamy Soups

Navy beans, also known as haricot beans, are small, oval-shaped white beans particularly well-suited for creamy soups like this one. Their delicate flavor and thin skins allow them to break down beautifully during the pressure cooking process, contributing to the naturally thick and velvety texture that makes this soup so satisfying. Beyond their textural appeal, navy beans are a nutritional powerhouse. They are an excellent source of plant-based protein, dietary fiber (both soluble and insoluble), and essential minerals such as iron, magnesium, and potassium. Including them in your diet can support heart health, aid in digestion, and help regulate blood sugar levels. Choosing dried beans over canned versions can also allow you more control over sodium content, making for an even healthier meal.

Why the Instant Pot is a Game-Changer for Bean Soups

The Instant Pot isn’t just a kitchen gadget; it’s a revolution for bean lovers. Its ability to cook dried beans from scratch without any pre-soaking is its greatest advantage for recipes like this white bean soup. Pressure cooking drastically cuts down the cooking time, transforming hard dried beans into tender, creamy legumes in under an hour. This means less planning ahead and more spontaneous, wholesome meals. Furthermore, the Instant Pot excels at melding flavors under pressure, resulting in a deeper, more robust soup that tastes like it simmered for hours on the stovetop. It truly simplifies the process, making homemade bean soups accessible and enjoyable for even the busiest home cooks.

Tips for the Perfect Creamy White Bean Soup

While the recipe is straightforward, a few extra tips can ensure your Instant Pot White Bean Soup is nothing short of perfection:

• Rinse Beans Thoroughly: Always rinse your dried navy beans under cold running water before adding them to the Instant Pot. This helps remove any dust or debris and can improve their texture.
• Don’t Skip the Sauté: Sautéing the onion, carrot, and celery until translucent is a crucial step. It builds the foundation of flavor for your soup, adding depth and richness that you won’t get if you simply dump all the ingredients in at once.
• Layering for Success: As mentioned in the instructions, resist the urge to stir once you’ve added the beans, potatoes, and broth. Layering helps prevent the “burn” notice by keeping the denser ingredients (beans, potatoes) from settling directly on the bottom where they can scorch.
• Achieve Your Desired Creaminess: The recipe suggests blending half of the soup for creaminess while leaving the other half chunky. You can adjust this to your preference. For an even chunkier soup, blend less. For an ultra-smooth, creamy texture, blend more (or even all of it, with caution).
• Season to Taste: Broth and beans can vary in their inherent saltiness. Always taste your soup after blending and before adding the kale. Adjust the salt, Italian seasoning, or crushed red pepper to your liking. A squeeze of lemon juice at the end can also brighten the flavors beautifully.

Serving Suggestions and Delicious Variations

This Instant Pot White Bean Soup is incredibly versatile and can be customized to suit any palate or occasion. Here are some ideas to make it your own:

• Hearty Additions: For a more substantial meal, consider stirring in cooked plant-based sausage, mushrooms, or even some leftover roasted vegetables (like bell peppers or zucchini) at the end, just before adding the kale.
• Herbacious Twist: While Italian seasoning provides a great base, fresh herbs can take this soup to the next level. Stir in fresh rosemary, thyme, or sage along with the kale for an aromatic boost.
• Cheesy Goodness: For those who aren’t strictly vegan, a sprinkle of freshly grated Parmesan or Pecorino Romano cheese on top of each serving adds a wonderful salty, umami kick. For vegan options, a high-quality nutritional yeast or vegan parmesan substitute works wonders.
• Spicy Kick: If you love heat, increase the amount of crushed red pepper or add a dash of cayenne pepper. A swirl of chili oil before serving can also provide a pleasant warmth.
• Garnish Galore: Beyond parsley and black pepper, consider crunchy croutons, toasted pumpkin seeds, or a drizzle of good quality extra virgin olive oil for an elegant finish.
• Pair with a Side: This soup pairs perfectly with a fresh green salad with a light vinaigrette, or a hearty sandwich for a complete and satisfying lunch or dinner.