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Instant Pot White Bean Soup

bowl of white bean soup

4.8 from 8 reviews

Instant Pot White Bean Soup is a creamy white bean soup scented with garlic and rosemary. It's made with dried white beans and just a few ingredients.

Serving bread for dipping in the soup is a must! For other serving suggestions, read the blog post above. 

Total Instant Pot Cooking Time: 15 minutes to reach pressure + 35 minute cooking time + natural release

 

Ingredients

Scale
  • ¼ cup olive oil
  • 1 small onion, finely chopped
  • 4 to 6 garlic cloves, finely chopped
  • 1 rib celery, finely chopped or thinly sliced
  • 8 cups water or vegetable broth
  • 1 pound dried white beans (a little over 2 cups)
  • 2 sprigs rosemary (see notes below about rosemary amounts)

Ingredient Note: If you have a Parmesan rind with just a little bit of cheese left on it, throw the rind into the soup to add more flavor as it cooks

Instructions

  1. Heat the olive oil in the Instant Pot. Press the Saute button to heat the pot.
  2. Saute onion, celery and garlic for about 7 minutes, stirring occasionally, until onion is soft and lightly browned. 
  3. Add water or broth, dried beans and rosemary. If using water, add 1 teaspoon salt. If using broth, wait to season the soup until after it’s cooked and you can taste it first. 
  4. Cook for 35 minutes at high pressure, by pressing the Manual button to program the Instant Pot.
  5. Let the pressure release naturally when the cooking time is done.
  6. Puree some of the soup to make it creamy. Scoop out 1 to 2 cups of beans and 1 to 2 cups of broth and puree in the blender until very smooth (be careful - start at very low speed because hot liquid will rise up and splatter). Or, you can use an immersion blender to blend the soup to a consistency that you like.
  7. Add the pureed portion back to the soup. If you want the soup creamier, then puree even more beans and broth. It’s up to you!
  8. Adjust flavor with salt and pepper. 

Notes

Rosemary - The amount of rosemary added to the soup should be determined by how much you like rosemary. Two sprigs that are 2 - 3 inches long will add strong rosemary flavor. If you just want a hint of rosemary, use only 1 small sprig.

If you don't care for rosemary, use another fresh herb like parsley, chives or oregano. 

You can use all water or all broth for this soup, or a combination of water and broth. 

If you've soaked the beans overnight before cooking this soup, then try a cooking time of 20 minutes for soaked beans. 

This recipe was made in a 6-quart Instant Pot