Instant Pot Bean Soup
Instant Pot Bean Soup is a healthy, hearty soup that cooks in the pressure cooker.
Servings: 4 servings
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
Calories: 198kcal | Carbohydrates: 22g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 927mg | Potassium: 634mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6625IU | Vitamin C: 33mg | Calcium: 90mg | Iron: 2mg