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Craving comfort? This instant pot white bean soup hits spot! I stumbled upon recipe during chilly evening, searching for quick warm-up. Creamy beans, tender veggies, savory broth combine effortlessly thanks to pressure cooker magic. Best part? Minimal prep, maximum flavor. Whether you're novice cook or seasoned pro, this dish delivers satisfying results every time. Grab your instant pot and let's whip up bowl of pure coziness that'll have you coming back for seconds!
Ingredients for Instant Pot White Bean Soup
- Olive oil: Adds richness and depth of flavor to sautéed vegetables, enhancing the overall taste of the soup.
- Onion: Provides a savory base flavor and sweetness when cooked, adding depth and complexity to the soup.
- Carrots: Bring natural sweetness and a pop of color, while adding a subtle earthy flavor to the soup.
- Celery: Offers a refreshing crunch and a hint of bitterness, balancing the sweetness of other ingredients in the soup.
- Garlic: Infuses a robust and aromatic flavor, enhancing the overall taste profile of the soup.
- White beans: Provide creaminess and plant-based protein, making the soup hearty and satisfying without the need for meat.
- Vegetable broth: Serves as the flavorful liquid base, infusing the soup with umami notes and enhancing the overall taste.
- Dried thyme: Adds a warm and earthy herbaceous flavor, complementing the other ingredients in the soup beautifully.
- Fresh parsley: Offers a bright and fresh herbal note, adding a pop of color and freshness as a garnish for the soup.
Read more: Instant Pot Ham and Bean Soup Recipe
Kitchen Tools Needed for This Soup Recipe
- Instant Pot: Essential for pressure cooking the soup quickly and efficiently.
- Immersion Blender: Used to partially blend the soup for a creamy texture.
Instant Pot White Bean Soup Recipe
Equipment
- Instant Pot
- Immersion Blender
Ingredients:
Main Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cans white beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add the onion, carrots, celery, and garlic. Sauté for 5 minutes until softened.
- Add the white beans, vegetable broth, thyme, salt, and pepper.
- Close the Instant Pot lid and set to high pressure for 10 minutes.
- Once done, do a quick pressure release and carefully open the lid.
- Use an immersion blender to partially blend the soup for a creamy texture.
- Adjust seasoning if needed.
- Serve hot, garnished with fresh parsley.
Notes:
Nutrition value:
Keywords:
Read more: White Bean Stew
Can You Make This Soup Ahead of Time or Freeze It?
Make Ahead Instructions
- Prepare the soup as directed, let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the soup to cool completely, then transfer it to a freezer-safe container or bag. Freeze for up to 3 months.
White bean soup is a versatile dish that can easily be customized with different herbs and spices to suit your taste preferences.
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