Instant Pot White Bean Soup is a creamy (vegan!) white bean soup scented with garlic and rosemary. This Instant Pot soup is made with dried white beans and just a few ingredients.
Dried white beans, onion & garlic, olive oil and salt are really all you need to make this simple, affordable and lovely Instant Pot White Bean Soup.
Rosemary adds flavor and aroma, but you can choose to sub in another fresh herb like parsley, chives or oregano. Celery adds another layer of subtle flavor, but if you don't already have celery in your refrigerator, it's not absolutely necessary.
You can make this bean soup in just a few easy steps:
- Saute onion, garlic and celery
- Add dried beans, water/broth and rosemary
- Cook for 35 minutes at high pressure (natural release)
How Do You Thicken Broth in Bean Soup?
An easy to way to make vegan white bean soup creamy is pureeing the cooked ingredients. For this soup, I put a cup or two of cooked beans and broth into my blender and puree until silky smooth. You can also use an immersion blender.
You might choose to blend the entire soup, for a smooth, thick texture. I prefer to blend only part of the soup, so it has still has whole beans in the broth.
What to Serve with White Bean Soup
A crusty loaf of bread or garlic bread is a must with this soup! I also really like this simple soup with one or more sides or toppings. Such as:
- Pesto, to spoon into the soup
- Grated parmesan or Swiss cheese, to top each bowl of soup
- A squeeze of lemon juice
- Sausage (kielbasa, pre-cooked chicken sausage, vegetarian sausage, or whatever you like)
- Sauteed greens, like kale or Swiss chard
What if the Beans Don't Cook Evenly?
Cooking white beans for 35 minutes should be enough time for the beans to become very soft and tender. However, beans can be unpredictable. Sometimes, most of the beans will be perfectly cooked and others will be floating around all hard and wrinkled. This can happen due to old beans, or if acidic ingredients are added like vinegar, lemon or tomatoes.
The good news is that you can simply re-seal the pressure cooker and re-program it to cook for 5 more minutes (with natural release). If the beans still aren't completely cooked after that, just program the beans to cook for a few minutes more.
Can I Make This Recipe with Canned Beans?
Yes, you can. However, you don't need to cook it as long. Using canned beans, you only need to cook the soup for 5 minutes at high pressure. Make sure to drain the beans before adding them to the pot.
You could also try this recipe for Instant Pot White Bean, Cabbage and Tomato Soup.
More Bean Soup Recipes
- Slow Cooker 15 Bean Soup
- Crockpot Split Pea Soup
- Crockpot Lentil Soup
- Instant Pot Sausage and Lentil Soup
- Instant Pot Red Lentil Soup
Frequently Asked Questions About Instant Pot White Beans
For detailed instructions, read this recipe for Instant Pot White Beans.
For pressure cooker white beans, pre-soaking is optional. Pressure cookers do an excellent job of cooking beans even if they haven't been soaked.
However, pre-soaking beans helps the beans cook faster and more evenly. It reduces the odds that you'll have undercooked beans in your pot. If you can remember to soak the beans the night before, there's no reason not to.
To soak beans, cover completely with water in a big bowl and soak for 6 to 12 hours before cooking. Add 1 tablespoon salt to the soaking water for every pound of beans for more flavor. Drain and rinse the beans before cooking.
There are also methods for quick-soaking beans, like this hot water method.
No, you can use any variety of white bean that you like. I used Great Northern for this recipe. All varieties of white beans (Great Northern, Cannellini, Navy) usually take between 25 to 35 minutes to cook in a pressure cooker.
If the beans aren't soft enough for your liking after the cooking time and natural release have completed, just seal the lid back on the pressure cooker and cook the beans for 5 more minutes, with another natural release.
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