Instant Pot Vegan White Bean Soup

5 from 1 vote

Instant Pot Vegan White Bean Soup

Pamper yourself this winter with a satiating, nourishing and rustic Instant Pot White Bean Soup that makes for an effortless weeknight meal. It’s the best comfort food that is prepared using fresh ingredients and tastes amazing.

Prep: 10

Cook: 1

Total: 1 10

Course: Soups

Cuisine: American

Servings: SERVINGS

Calories: 239kcal

Author: Ruchi

Ingredients

2 tablespoons Olive Oil
1 medium Onion (cubed)
1½ teaspoon Garlic (chopped)
1 cup Carrots (cubed)
2 medium Tomatoes (chopped)
1½ cups Dried Cannellini Beans or white kidney beans, rinsed
1 teaspoon Oregano
1½ teaspoon Cumin seeds
- - Salt to Taste
¾ teaspoon Paprika (adjust to taste)
2 tablespoons Mild Salsa
4 cups Water (or Vegetable Stock)

GARNISH

- - Chopped Scallion
- - Cumin Seeds

US Customary - Metric

Instructions

First, rinse the beans well under tap water for a couple of minutes. Set it aside. Press the saute button on the Instant Pot. Add olive oil, onion, and garlic.
Saute for 2-3 minutes.
Add carrots into the Instant Pot.
Add the rinsed beans, tomatoes, seasonings and salsa into the Instant Pot.
Pour in the water/vegetable stock and deglaze the pot. Cancel the Saute mode.
Seal the Instant Pot. Press PRESSURE COOK/MANUAL. Set the timer to 1 hour. It will take about 20 minutes for the Instant Pot to reach pressure, and then the timer will start.
When the Instant Pot beeps, let the pressure release naturally (it will take 20 minutes) and when the pin drops, open the lid. Check beans for doneness. They should be soft and tender. For a creamier soup, spoon out some beans in a bowl. Gently mash the beans. Return the mashed beans back to the Instant Pot and allow the soup to simmer for a couple of minutes. The starch from the mashed beans will thicken the soup and make it so creamy and hearty that everyone will just love it!
Serve hot garnished with chopped scallions and cumin seeds.

Video

Notes

Should I soak the beans?

This is a no-soak beans recipe; therefore, it is not required. But if you prefer, you can soak the beans for 2-3 hours in hot tap water. Discard the soaked beans water and rinse the beans again. Soaking will reduce the cook time by 20 minutes in the Instant Pot.

Instant Pot Vegan White Bean Soup Variations!

This soup is a highly adaptable recipe that can be customized to your liking! You can do many variations of this soup. Some tested and tried options are:

Cannellini beans can be swapped with Navy beans or Great Northern Beans. In comparison to cannellini beans, Navy beans cook quickly. Therefore, the cooking time will vary.
Instead of dried Cannellini beans, canned beans can be used to save some time. For canned beans – pressure cook on HIGH for 5 minutes and let the pressure release naturally.
Please use vegetable stock in this recipe. I have tried it with vegetable stock and trust me; it makes a huge difference. It adds depth of flavor to this soup.
To keep it simple, I have just added carrots and tomatoes to this soup but feel free to experiment with any other vegetable that you prefer
I suggest that you cut carrots in thick rounds. With this cut, carrots can withstand the longer cooking time without getting mushy. I love the texture of carrots in this soup. They are soft but still have a slight crunch to them.
If you are not planning to make it vegan, then a drizzle of cream just before serving will make it even creamier.

Nutrition