Name: Instant Pot White Bean Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 yellow onion, diced; 2 large carrots, diced; 2 stalks celery, diced; 3 cloves garlic, minced; 1/2 teaspoon smoked paprika; 2 sprigs fresh rosemary (or 2 teaspoons dried rosemary); 3 15oz cans cannellini beans, drained and divided; 3 cups vegetable broth; 1 tablespoon lemon juice

Jump to Recipe· 4.1 from 81 reviews

There is nothing quite as comforting and satisfying as a warm, hearty bowl of soup, and this Instant Pot White Bean Soup Recipe fits the bill perfectly. With its creamy texture, subtle hints of smoked paprika and rosemary, and a bright splash of lemon juice, this soup is a delightful harmony of flavors that comes together in under 30 minutes. Whether you’re craving a cozy dinner or a nourishing lunch, this soup is simple to make, packed with wholesome ingredients, and guaranteed to become one of your go-to recipes for any season.

Ingredients You’ll Need

Inside a black Instant Pot with a shiny silver inside, there are three layers of chopped vegetables arranged side by side. On the left is a layer of white chopped onions with a soft texture, in the middle is a layer of light green chopped celery with a crisp look, and on the right is a layer of bright orange chopped carrots that have a slightly smooth texture. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

All the ingredients in this Instant Pot White Bean Soup Recipe are pantry staples that bring something special to the pot. Each component plays a crucial role—from the aromatic vegetables that form the flavor base, to the creamy beans that provide body and protein, and the fresh herbs and lemon juice that brighten every spoonful.

1 tablespoon olive oil: Adds richness and helps soften the vegetables during sautéing.
1 yellow onion, diced: Brings a sweet, savory foundation to the soup.
2 large carrots, diced: Contributes natural sweetness and a vibrant color contrast.
2 stalks celery, diced: Provides an earthy, aromatic depth to the broth.
3 cloves garlic, minced: Infuses a robust, fragrant punch to every bite.
1/2 teaspoon smoked paprika: Adds warmth and a subtle smoky complexity.
2 sprigs fresh rosemary (or 2 teaspoons dried rosemary): Delivers a woodsy, herbal note that lifts the flavor profile.
3 15oz cans cannellini beans, drained and divided: The creamy beans are the star ingredient, providing both texture and protein.
3 cups vegetable broth: The flavorful liquid base that ties everything together.

1 tablespoon lemon juice: Adds a bright, refreshing finish that balances the richness beautifully.

How to Make Instant Pot White Bean Soup Recipe

Step 1: Sauté the Vegetables

Start by heating 1 tablespoon of olive oil in your Instant Pot on the “sauté” setting. Toss in the diced onion, carrots, and celery, stirring occasionally. Allow them to cook for about 5 minutes until they soften and start releasing their natural sweetness. This step is key as it builds an aromatic base that will flavor the entire soup beautifully.

Step 2: Add Garlic and Smoked Paprika

Next, add the minced garlic and half a teaspoon of smoked paprika to the pot. Continue to sauté for another 30 seconds, just enough to wake up the garlic and toast the paprika so its smoky flavor blooms without burning. Your kitchen will start to smell incredible at this point!

Step 3: Combine Rosemary, Beans, and Broth

Now it’s time to add the fresh rosemary sprigs along with 2 cans of drained cannellini beans and 3 cups of vegetable broth. These ingredients will meld together during pressure cooking to create that silky, comforting soup texture we love. Make sure everything is well combined before sealing the lid on the Instant Pot.

Step 4: Pressure Cook the Soup

Cancel the “sauté” function, then select the “pressure cook” or “manual” setting and set the timer for 5 minutes. The Instant Pot will take approximately 10 minutes to come to pressure before the cooking time begins counting down. This step tenderizes the beans and veggies while infusing the soup with all those wonderful flavors.

Step 5: Release Pressure and Remove Rosemary

Once the timer signals that cooking is complete, carefully turn the pressure valve to release the steam. When it’s safe to open, remove the lid and fish out the rosemary sprigs—those have done their magic and are no longer needed. Your soup should be steaming and ready for the next step.

Step 6: Blend the Soup

This is where the texture gets its creamy charm. Use an immersion blender to gently blend the soup until it’s just slightly chunky—perfectly smooth but with bite. If you don’t have an immersion blender, carefully ladle about 4 cups of soup into a traditional blender. Let the steam escape by holding the lid askew and covering with a kitchen towel to avoid splatters. Blend until slightly chunky, then return it to the pot.

Step 7: Final Additions and Heat Through

Add the remaining can of drained beans and 1 tablespoon of lemon juice back into the pot. Turn the Instant Pot back to “sauté” and cook for an additional 5-6 minutes until the beans are heated through. The lemon juice adds a bright, fresh note that elevates the whole dish and balances the comforting richness.

How to Serve Instant Pot White Bean Soup Recipe

A close-up of a silver metal cooking pot inside a black Instant Pot, showing soup with white beans, orange carrot pieces, and small green bits in a light yellow broth; a wooden spoon with a light brown handle holds a scoop of the soup above the pot, displaying the beans and vegetables clearly. The pot is placed on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing your soup is a wonderful way to add personality and elevate presentation. A drizzle of good-quality olive oil, a sprinkle of freshly chopped parsley or thyme, or even a handful of toasted croutons bring lovely texture and visual appeal. A pinch of cracked black pepper and a few flakes of chili can also add a little kick if you like a bit of heat.

Side Dishes

Serve this soup with a slice of crusty bread or warm garlic toast to soak up every last drop. A fresh green salad or a simple slaw can provide a refreshing contrast to the creamy soup. For a more substantial meal, consider pairing it with roasted vegetables or grilled cheese sandwiches—the ultimate comfort combo.

Creative Ways to Present

For an impressive but easy service, ladle the soup into warm bowls and top with a swirl of creme fraiche or Greek yogurt, a sprinkle of smoked paprika, and a few fresh herbs. You could also serve it in hollowed-out bread bowls for a rustic touch, making it perfect for entertaining or cozy family dinners.

Make Ahead and Storage

Storing Leftovers

This Instant Pot White Bean Soup Recipe keeps beautifully in the fridge for up to 4 days. Store leftovers in airtight containers to preserve flavor and freshness. The flavors often deepen as the soup rests, making reheated portions even more satisfying.

Freezing

You can freeze this soup for up to 3 months. Transfer the cooled soup to freezer-safe containers or heavy-duty zip-top bags, leaving some space for expansion. When you’re ready to enjoy, thaw overnight in the fridge for best results to preserve texture and flavor.

Reheating

Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. You can also reheat individual portions in the microwave. If the soup is too thick after refrigerating or freezing, add a splash of broth or water to reach your preferred consistency.

FAQs

Can I use dried beans instead of canned?

Absolutely! If using dried beans, you should soak them overnight and adjust the cooking time accordingly. Since this recipe relies on a short pressure cook, pre-cooked or canned beans are best for convenience and consistent texture.

What if I don’t have an Instant Pot?

You can still make this soup on the stovetop by sautéing the vegetables, then simmering everything together for about 45 minutes until the beans are tender and flavors meld well. It just requires a bit more time and attention.

Can I substitute other beans for cannellini?

Yes! Great northern beans or navy beans are excellent substitutes that provide a similar creamy texture and mild flavor. Just make sure they are cooked or canned for ease.

How spicy is this soup?

This soup is mild by nature but has a warm, smoky depth from the smoked paprika. You can easily increase the heat by adding a pinch of cayenne or red pepper flakes if you prefer more spice.

Is this soup vegan and gluten-free?

Yes, this Instant Pot White Bean Soup Recipe is naturally vegan and gluten-free when using vegetable broth and standard canned beans. Always double-check broth labels to ensure they meet your dietary requirements.

Final Thoughts

This Instant Pot White Bean Soup Recipe is a wonderful blend of simple ingredients transformed into something truly special and comforting. It’s effortlessly delicious, quick to prepare, and perfect for nourishing yourself on any day. Make a batch and dive into the warm, creamy goodness—you might just find your new favorite soup to share with friends and family!