Instant Pot Bean Soup is a hearty soup that cooks in the pressure cooker. White beans, potatoes, carrots and spinach along with spices create the perfect easy meal. Garnish with fresh parsley, Parmesan cheese and serve with crusty bread.
Instant Pot soups and chilis are some of my favorites to make for my family.
This Instant Pot Bean Soup is a quick vegan, weeknight meal.
I love being able to add the ingredients in to one pot and letting the pressure cooker do its job.
We often rotate between Instant Pot Turkey Chili, Instant Pot Turkey Taco Pasta and Instant Pot Vegetable Mac and Cheese.
Today’s Instant Pot Bean Soup is inspired by The Best Vegetable Bean Soup I shared a few months ago. I just adore soups with vegetables and beans that are light and but still hearty. This soup has the option to add lemon juice to sweeten the soup a bight.
I also like adding in fresh herbs like dill and parsley. For a creamier soup you can stir in cream or half and half and add a good sprinkle of Parmesan cheese.
If you like this soup you also might like this Vegetable Barley Soup, lebanese lentil soup, moroccan lentil soup, chicken lentil soup or this ramen soup recipe.
Recipe Ingredients
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- Beans: White beans are the star of the soup. I used white cannelini beans but chickpeas would also work.
- Potato: added 1 large Russet potato- peeled and diced. You can use any potato type you like that is equal to about 1 cup of diced potato.
- Vegetables: Carrots, celery and onion are the vegetables I used in this soup. Other vegetables that work nicely are bell peppers, diced tomatoes or green beans.
- Spices: Spices add flavor to this soup. I used Italian seasoning and turmeric. If you don’t like turmeric you can skip that. Other spices I like adding are paprika and cayenne pepper for spice.
- Citrus: Adding the lemon juice is optional but I really like the slightly sweet flavor it adds to the soup.
How to Make Instant Pot Bean Soup
Step 1: Add Vegetables: Place the oil, red onion, garlic, potatoes, carrots, celery and chicken stock into the Instant Pot.
Step 2: Pressure Cook: Close the lid and valve and set on high pressure for 6 minutes.
Quick release the steam. Open the valve and lid and set on the sautee setting.
Step 3: Add Remaining Ingredients: 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}. Garnish with parsley and Parmesan cheese.
Stove-Top Directions: You would start by heating olive oil in a pot over medium heat. Add in the onion and garlic and sauté for 5 minutes. Add in the vegetable broth, potatoes, carrots and celery and simmer until the potatoes are soft. Once the potatoes are soft you can add in the spinach and stir until wilted. Serve warm with parsley and Parmesan cheese.
Storage Tips
This soup will store in an airtight container in the fridge for up to 4-5 days. If you want to freeze the soup let it cool completely and then you can freeze it in an airtight container for up to 3 months.
More Bean Soup Recipes
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Instant Pot Bean Soup
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
- Place the oil, red onion, garlic, potatoes, carrots, celery and chicken stock into the Instant Pot.
- Close the lid and valve and set on high pressure for 6 minutes.
- Quick release the steam. Open the valve and lid and set on the sautee setting.
- 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}.
- Garnish with parsley and Parmesan cheese.
Notes
- You can also make this over the stove. You would start by heating olive oil in a pot over medium heat. Add in the onion and garlic and sauté for 5 minutes. Add in the vegetable broth, potatoes, carrots and celery and simmer until the potatoes are soft. Once the potatoes are soft you can add in the spinach and stir until wilted.
- Serve warm with parsley and Parmesan cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
