Hearty & Healthy Instant Pot Bean Soup: Your Go-To Easy Vegan Weeknight Meal
Are you searching for a meal that perfectly balances health, flavor, and convenience? Look no further than this incredible Instant Pot Bean Soup. This recipe transforms simple ingredients like nutritious white beans, tender potatoes, crisp carrots, and vibrant spinach into a rich, comforting soup, all thanks to the magic of your pressure cooker. It’s an ideal choice for busy weeknights, offering a hearty and wholesome dish with minimal effort. Whether you’re following a vegan, vegetarian, or Mediterranean diet, or simply craving a nourishing bowl of goodness, this soup is designed to satisfy. Garnish with fresh parsley and a sprinkle of Parmesan (or a dairy-free alternative), and serve alongside a slice of crusty bread for a truly delightful experience.
Why Instant Pot Bean Soup is a Game Changer
The Instant Pot has revolutionized home cooking, especially for dishes like soups and chilis. It transforms long simmering times into quick pressure-cooked meals, making healthy eating accessible even on the busiest days. This particular Instant Pot Bean Soup exemplifies efficiency and flavor. What makes it so special is the “dump-and-go” convenience: you simply add the ingredients, set the pressure cooker, and let it do all the heavy lifting. This allows the flavors to meld beautifully and the vegetables to become perfectly tender in a fraction of the time a traditional stovetop method would require.
Our family frequently enjoys a rotation of delicious and easy Instant Pot meals, from savory Instant Pot Turkey Chili to comforting Instant Pot Turkey Taco Pasta and hearty Instant Pot Vegetable Mac and Cheese. This Bean Soup joins that esteemed list as a new favorite, inspired by the wholesome goodness of The Best Vegetable Bean Soup we shared previously. It strikes that perfect balance: light enough to feel healthy, yet robust and satisfying enough to be a complete meal.
Beyond its ease, this soup offers versatility. A squeeze of fresh lemon juice can brighten the flavors, adding a delightful zesty note that complements the earthy beans and vegetables. Fresh herbs like dill or parsley stirred in at the end elevate the aroma and taste. For those who prefer a richer, creamier texture, a splash of cream or half-and-half can be added, finished with a generous sprinkle of Parmesan cheese (or a plant-based alternative to keep it vegan). These small additions allow you to customize the soup to your family’s preferences, ensuring everyone finds something to love in this adaptable dish.
Unpacking the Wholesome Ingredients
This Instant Pot Bean Soup is packed with simple, wholesome ingredients that contribute to its incredible flavor and nutritional value. Each component plays a vital role in creating a balanced and satisfying meal:
- White Beans: The undeniable star of this soup! We recommend cannellini beans for their creamy texture and mild flavor, but any white bean variety like great northern beans or even chickpeas would work beautifully. Beans are an excellent source of plant-based protein, fiber, and various minerals, making this soup incredibly filling and gut-friendly.
- Potatoes: One large Russet potato, peeled and diced, adds a delightful starchy richness and thickens the soup naturally. You can certainly substitute with other potato types, such as Yukon Gold or red potatoes, aiming for approximately 1 cup of diced potato for the best consistency and texture.
- Aromatic Vegetables: The flavor base of this soup comes from a classic trio: carrots, celery, and onion. These vegetables release their sweet and savory notes as they cook, building a deep, comforting foundation. Feel free to experiment with other vegetables like diced bell peppers for a touch of sweetness, diced tomatoes for a tangy twist, or even fresh green beans for added texture and nutrients.
- Flavorful Spices: Spices are key to elevating this simple soup. Italian seasoning provides a warm, herbaceous blend, while turmeric adds a subtle earthy note and a beautiful golden hue, along with its well-known anti-inflammatory properties. If turmeric isn’t to your taste, feel free to omit it. For those who enjoy a little heat, a pinch of paprika or a dash of cayenne pepper can be a wonderful addition.
- Quality Broth: We recommend using a good quality vegetable broth to keep this recipe vegan and vegetarian-friendly. Store-bought broths work perfectly, but for an even richer flavor, consider using a homemade vegetable broth. Chicken broth can be used as an alternative if you are not strictly vegetarian or vegan.
- Lemon Juice: A squeeze of fresh lemon juice at the end is an optional but highly recommended addition. It brightens the soup with a hint of acidity, cutting through the richness and adding a delightful freshness that truly makes the flavors pop.
- Fresh Spinach: Stirred in at the end, baby spinach wilts quickly and adds a boost of iron and vitamins, along with a lovely green color.
The Art of Making Instant Pot Bean Soup
This soup comes together incredibly easily in your pressure cooker, making it a fantastic option for a weeknight meal. Follow these simple steps for a perfect bowl every time:
Step 1: Combine the Base Ingredients
Begin by adding the olive oil, chopped red onion, minced garlic, diced potatoes, sliced carrots, diced celery, and vegetable or chicken broth directly into the Instant Pot insert. Ensure all ingredients are well distributed at the bottom of the pot. There’s no need to sauté first for this recipe, simplifying the process even further.
Step 2: Pressure Cook to Perfection
Secure the lid on your Instant Pot, ensuring the sealing valve is in the “Sealing” position. Select the “Manual” or “Pressure Cook” setting on high pressure and set the timer for 6 minutes. The Instant Pot will take some time to come to pressure before the 6-minute countdown begins. This is normal.
Step 3: Quick Release and Sauté
Once the cooking cycle is complete, carefully perform a quick release of the steam by moving the sealing valve to the “Venting” position. Once all the pressure has been released and the float valve drops, open the lid. Switch the Instant Pot to the “Sauté” setting to continue building the soup’s final flavors.
Step 4: Final Touches and Seasoning
To the simmering soup, add the drained white beans, fresh baby spinach, Italian seasoning, and turmeric. Stir gently until the spinach just begins to wilt, which should take approximately 4 minutes. Season the soup generously with salt and black pepper to taste. If desired, stir in the juice of one lemon for a bright, fresh finish. This step brings all the flavors together beautifully.
Step 5: Garnish and Serve
Ladle the hot soup into bowls. For an extra touch of freshness and flavor, garnish each serving with freshly chopped parsley and a sprinkle of Parmesan cheese. For a vegan option, nutritional yeast or a plant-based Parmesan substitute works wonderfully. Serve immediately with warm, crusty bread for dipping.
Tips for a Perfectly Flavorful Soup
- Don’t Skimp on Aromatics: While this recipe is designed for ease, a quick 3-5 minute sauté of the onion and garlic on the “Sauté” mode before adding other ingredients can deepen their flavor significantly, adding another layer of richness to your soup.
- Taste and Adjust: Always taste your soup before serving and adjust seasonings as needed. This includes salt, pepper, and the optional lemon juice. A little more of each can make a big difference!
- Experiment with Herbs: Beyond parsley, consider fresh thyme, rosemary, or a bay leaf added during the pressure cooking phase for different aromatic profiles. Fresh basil stirred in at the end is also delightful.
- Spice it Up: For a soup with more kick, add a pinch of red pepper flakes along with the other spices.
- Creaminess Options: If you enjoy a thicker, creamier soup, you can blend a portion of the soup (about 1-2 cups) with an immersion blender or in a regular blender, then stir it back in. Alternatively, for a dairy-free creamy texture, stir in a quarter cup of full-fat coconut milk or a plant-based cream at the end.
Can I Make This Bean Soup on the Stove?
Absolutely! While the Instant Pot offers unparalleled speed, this hearty bean soup can certainly be made on the stovetop. It will take a bit longer for the vegetables to soften, but the result is just as delicious. Here’s how to adapt the recipe:
- Heat 3 Tablespoons of olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped red onion and minced garlic. Sauté for 5-7 minutes until the onion is softened and translucent and the garlic is fragrant. Be careful not to burn the garlic.
- Stir in the diced potatoes, sliced carrots, and diced celery. Cook for another 5 minutes, stirring occasionally.
- Pour in the 4 cups of vegetable or chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it simmer for 20-30 minutes, or until the potatoes and carrots are fork-tender.
- Once the vegetables are soft, stir in the drained white beans, baby spinach, Italian seasoning, and turmeric. Continue to cook for another 3-4 minutes, or until the spinach has wilted completely.
- Season generously with salt and pepper to taste. Stir in the optional lemon juice for brightness.
- Serve warm, garnished with fresh parsley and Parmesan cheese (or a vegan alternative).
Storing and Enjoying Leftovers
This Instant Pot Bean Soup is fantastic for meal prepping and makes delicious leftovers! Here’s how to properly store it:
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4-5 days, making it perfect for healthy lunches or quick dinners throughout the week.
- Freezing: For longer storage, this soup freezes beautifully. Once completely cooled, transfer the soup into freezer-safe containers or heavy-duty freezer bags, leaving a little headspace as liquids expand when frozen. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and then reheat gently on the stovetop or in the microwave until warmed through. You might need to add a splash of broth or water if it’s too thick after thawing.
What to Serve with Your Instant Pot Bean Soup
This versatile bean soup pairs wonderfully with a variety of side dishes, making it easy to create a complete and satisfying meal. Here are some of our favorite recommendations:
Vegetable Side Dishes:
- Simple Garlic Parmesan Green Beans: A quick and flavorful green bean dish adds a lovely crunch and garlicky zest.
- Turmeric Roasted Cauliflower: Earthy and aromatic, roasted cauliflower complements the soup beautifully while adding another layer of healthy goodness.
- Roasted Parmesan Garlic Cauliflower: For a cheesy twist, this roasted cauliflower brings a delightful savory element.
Fresh and Crisp Salads:
- Easy Lebanese Salad: A light and refreshing cucumber and tomato salad offers a vibrant contrast to the hearty soup.
- Lemon Arugula Salad: The peppery notes of arugula with a zesty lemon dressing make for an invigorating side.
- Mediterranean Bean Salad: Doubling down on beans, this fresh salad provides additional texture and flavor complexity.
Hearty Other Side Dishes:
- Crusty Bread or Rolls: Essential for dipping into the flavorful broth! A good sourdough or a warm baguette is perfect.
- Gouda Smashed Potatoes: If you’re looking for extra comfort, these cheesy smashed potatoes are a decadent pairing.
- Paprika Roasted Potatoes: Flavorful and tender roasted potatoes add another dimension of texture and spice.
- Lemon Cilantro Roasted Potatoes: A lighter potato option with bright citrus and herb flavors.
Frequently Asked Questions (FAQs)
- Can I use dried beans instead of canned?
- Yes, you can! If using dried white beans, you will need to soak them overnight and then cook them separately until tender before adding them to the Instant Pot soup mixture. Alternatively, you can cook them directly in the Instant Pot with the other vegetables, but you will need to increase the pressure cooking time significantly (typically 25-30 minutes for unsoaked beans, followed by a natural pressure release). Adjust liquid content as needed.
- How can I make this soup spicier?
- To add more heat, include a pinch of red pepper flakes with the Italian seasoning and turmeric. You can also add a finely diced jalapeño or serrano pepper during the initial sauté step (if doing stovetop) or directly with the vegetables in the Instant Pot.
- Is this soup gluten-free?
- Yes, this Instant Pot Bean Soup recipe is naturally gluten-free, provided you use a gluten-free vegetable or chicken broth. Always check the labels of your broth and spices to ensure they don’t contain any hidden gluten ingredients.
- What if I don’t have spinach?
- If you don’t have spinach, other leafy greens like chopped kale or Swiss chard can be used. Add them at the same stage as the spinach, but note that kale and chard might require a few extra minutes to wilt and soften. Frozen spinach can also be used; simply thaw and squeeze out excess water before adding.
Whip Up This Instant Pot Bean Soup Today!
This Instant Pot Bean Soup is more than just a recipe; it’s a testament to how effortlessly healthy and delicious meals can be. With its rich flavors, comforting texture, and simple preparation, it’s sure to become a staple in your kitchen. So, gather your ingredients, fire up your Instant Pot, and prepare to enjoy a truly satisfying bowl of goodness that nourishes both body and soul. Happy cooking!
Instant Pot Bean Soup
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Instant Pot Bean Soup
Julia Jolliff
15 minutes
30 minutes
45 minutes
4 servings
Pin
Ingredients
- 3 Tablespoon olive oil
- ½ red onion, chopped
- 3 garlic , minced
- 1 potato, peeled and diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 4 Cups chicken broth
- 1 -15 ounce white beans, drained
- 2 Cups baby spinach
- 1 Tablespoon Italian seasoning
- 1 teaspoon turmeric
- 1 lemon, juiced {optional}
Instructions
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Place the oil, red onion, garlic, potatoes, carrots, celery and chicken stock into the Instant Pot.
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Close the lid and valve and set on high pressure for 6 minutes.
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Quick release the steam. Open the valve and lid and set on the sautee setting.
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Add the white beans, baby spinach, Italian seasoning and turmeric and cook for 4 minutes or until the spinach begins to wilt. Season with salt and pepper and lemon juice {optional}.
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Garnish with parsley and Parmesan cheese.
Notes
- Serve warm with parsley and Parmesan cheese (or a vegan alternative).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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