- VE
- VN
- LC
- LF
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.
Ingredients
Instructions
Sautée vegetables
- Step 1
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.
Add beans and broth
- Step 2
Cancel the sauté. Add the navy beans, diced potatoes, Italian seasoning, salt, crushed red pepper, and vegetable broth. Do not stir.
Pressure cook
- Step 3
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.
Release pressure
- Step 4
When the cooking time is complete, allow the pressure to release naturally for 15 minutes, then release any remaining pressure with a quick release.
Purée soup
- Step 5
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 kale
- Step 6
Add torn kale and stir into the soup. Allow the kale to wilt for about 2 to 3 minutes.
Tips & Tricks
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