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Instant Pot White Bean Soup Recipe

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4.1 from 81 reviews

This Instant Pot White Bean Soup is a hearty and comforting dish featuring tender cannellini beans simmered with aromatic vegetables and fresh rosemary. The soup is blended to a slightly chunky texture for a perfect balance of creaminess and bite, finished with a bright splash of lemon juice. Ready in just 30 minutes, it’s an easy and nutritious meal that’s bursting with flavor.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Soup Base

  • 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

Instructions

  1. Prepare the Aromatics: Add the olive oil, diced onion, carrots, and celery to the Instant Pot.
  2. Sauté the Vegetables: Set the Instant Pot to the “sauté” mode and cook the vegetables for about 5 minutes, stirring occasionally until they soften.
  3. Add Garlic and Spices: Stir in the minced garlic and smoked paprika, and continue sautéing for an additional 30 seconds to release their flavors.
  4. Add Beans, Rosemary, and Broth: Add the rosemary sprigs, two cans of drained cannellini beans, and the vegetable broth to the pot. Secure the lid on the Instant Pot.
  5. Pressure Cook the Soup: Cancel the sauté mode, then select the “pressure cook” function and set the timer for 5 minutes. The Instant Pot will take around 10 minutes to build pressure before starting the countdown.
  6. Release the Pressure: When the cooking time completes, carefully turn the pressure valve to release the steam quickly.
  7. Remove Rosemary: Open the lid and use a slotted spoon to take out the rosemary sprigs from the soup.
  8. Blend the Soup: Use an immersion blender to blend the soup carefully until it reaches a slightly chunky consistency. If you don’t have an immersion blender, let the soup cool slightly, then transfer about 4 cups to a regular blender. Make sure to vent the lid by covering it with a kitchen towel to prevent splatters. Blend until slightly chunky, then return the blended soup to the Instant Pot.
  9. Add Remaining Beans and Lemon: Stir in the remaining can of cannellini beans along with the tablespoon of lemon juice.
  10. Warm Through: Switch the Instant Pot back to “sauté” mode and cook the soup for 5-6 minutes, allowing the added beans to heat through completely before serving.

Notes

  • Use fresh rosemary for the best flavor, but dried rosemary works well as a substitute.
  • If you prefer a smoother soup, blend all the soup before adding the last can of beans.
  • Adjust the lemon juice amount to taste for more brightness.
  • Serve with crusty bread for a complete meal.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/instant-pot-white-bean-soup-recipe/