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.

Author: Kelsey Smith

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 6 serving

Calories: 356 kcal per serving

Ingredients

2 tablespoon - olive oil
1 - yellow onion
1 - carrot
1 rib - celery
4 cloves - garlic
1 pound - dried navy beans
1 - Yukon gold potato
2 teaspoon - Italian seasoning
1 teaspoon - salt
¼ teaspoon - red pepper
8 cup - vegetable broth
2 cup - kale

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.

Nutrition