Can I use dried beans instead of canned beans for this Instant Pot White Bean Soup?

Yes! You can use dried cannellini or navy beans, but you will need to soak them overnight and increase the pressure cooking time by 15–20 minutes. Using dried beans enhances flavor and creates an even creamier texture.

How can I make this soup creamier without adding dairy?

For a creamier texture, blend half of the soup using an immersion blender, leaving the rest chunky. You can also add a small amount of cooked potato or cauliflower while blending for extra creaminess without dairy.

Can I freeze Instant Pot White Bean Soup?

Absolutely. Store leftovers in an airtight container or individual portions in the freezer for up to one month. When ready to eat, thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.

Instant Pot White Bean Soup: Hearty, Creamy, and Easy to Make

Description

Instant Pot White Bean Soup is a creamy, hearty, and plant-based soup made with tender cannellini beans, fresh vegetables, and aromatic rosemary. This quick and easy recipe is perfect for weeknights, meal prep, or a cozy winter meal.

Ingredients

Scale

1 tablespoon olive oil: for sautéing vegetables
1 yellow onion, diced: adds sweetness and depth
2 large carrots, diced: provides natural sweetness and texture
2 stalks celery, diced: adds aromatic freshness
3 cloves garlic, minced: gives savory flavor
1/2 teaspoon smoked paprika: adds mild smokiness
2 sprigs fresh rosemary (or 2 teaspoons dried rosemary): aromatic herb flavor
3 cans (15 oz each) cannellini beans, drained and divided: creamy base and protein
3 cups vegetable broth: flavorful liquid base
1 tablespoon lemon juice: brightens flavors

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Instructions

Set the Instant Pot to “sauté” and add olive oil, diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables are tender.
Add minced garlic and smoked paprika, and sauté for 30 seconds to release aromas.
Stir in rosemary sprigs, 2 cans of drained cannellini beans, and vegetable broth. Secure the lid and set Instant Pot to “pressure cook” for 5 minutes. Allow time to reach pressure.
Carefully release the steam, remove the lid, and discard rosemary sprigs. Use an immersion blender to blend the soup until slightly chunky.
Add remaining can of beans and lemon juice. Turn Instant Pot to “sauté” and cook for 5–6 minutes until beans are heated through.
Adjust seasoning as needed and serve hot, optionally garnished with fresh herbs or a drizzle of olive oil.

Notes

For creamier texture, blend only half of the soup, leaving some beans whole.
Vegetables can be lightly caramelized for deeper flavor.
Leftovers can be stored in the fridge for up to 4 days or frozen for up to one month.
Dried beans can be used with an overnight soak and extended pressure cooking time.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Soup
Method: Instant Pot
Cuisine: Vegetarian / Plant-Based

Nutrition

Serving Size: 1 cup
Calories: 180 kcal
Sugar: 3 g
Sodium: 450 mg
Fat: 3 g
Saturated Fat: 0.5 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 9 g
Protein: 10 g
Cholesterol: 0 mg