If you’re craving a bowl of warm, satisfying comfort that comes together in a flash, this White Bean Soup (Instant Pot) Recipe is about to become your new favorite. Loaded with tender white beans, earthy vegetables, and fragrant herbs, it marries simple ingredients with deep flavor perfectly, all thanks to the magic of the Instant Pot. Whether you’re seeking a quick weeknight dinner or a wholesome meal prep option, this soup hits every note: creamy texture, balanced seasoning, and cozy vibes you just can’t resist.

Ingredients You’ll Need

The image shows an overhead view of nine clear glass bowls arranged on a white marbled surface with a red and white checkered cloth underneath some of them. The largest bowl in the center holds fresh green kale leaves with a rough texture. Surrounding it are smaller bowls: one with finely chopped orange carrots, another with diced green bell peppers, a bowl filled with shredded white cheese with soft texture, a bowl containing white beans, and a bowl with tomato sauce. There is also a cup filled with light yellow broth and a small bowl with golden oil. Two tiny bowls hold spices: one with crushed red pepper flakes and the other with dried herbs. A stainless steel slow cooker pot with a black lid is seen at the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Gathering a handful of everyday ingredients that pack a punch, this recipe shows you don’t need to complicate things to create a bowl full of deliciousness. Each component brings something special to the table, enhancing the soup’s flavor, texture, and inviting color.

1 lb dried white beans (navy or cannellini): These creamy beans are the hearty base, offering protein and a velvety bite once cooked.
1 onion, chopped: Adds a naturally sweet, savory foundation to the soup’s flavor.
2 carrots, sliced: For subtle sweetness and visual appeal with their gentle orange hue.
2 celery stalks, chopped: Brings a slight crunch and an aromatic earthiness.
3 cloves garlic, minced: Packs a punch of bold, warm flavor that elevates every spoonful.
6 cups vegetable or chicken broth: The flavorful cooking liquid that melds all ingredients beautifully.
1 tsp thyme: Herbaceous and slightly minty, thyme infuses the soup with a lovely fragrance.
1 bay leaf: Adds subtle depth and complexity to the broth.
Salt & pepper: Essential for seasoning and bringing out the flavors perfectly.
2 tbsp olive oil: For sautéing the veggies and adding a touch of richness.

How to Make White Bean Soup (Instant Pot) Recipe

Step 1: Sauté the Vegetables

Start by setting your Instant Pot to sauté mode and heating the olive oil until shimmering. Add the chopped onion, carrots, and celery, stirring occasionally until they soften and release their wonderful aromas—this step builds a sturdy flavor base that will make the soup truly sing.

Step 2: Add Garlic

Toss in the minced garlic and sauté for about 30 seconds until fragrant. Garlic roasts quickly, so keep an eye on it to avoid burning, which could add bitterness instead of flavor.

Step 3: Combine Beans, Broth, and Herbs

Pour in the rinsed white beans, broth, thyme, and the bay leaf. Give everything a gentle stir to combine, making sure the beans are submerged and the herbs are evenly distributed to infuse the soup as it cooks.

Step 4: Pressure Cook the Soup

Seal the Instant Pot lid and set it to cook on high pressure for 35 minutes. This is the magic window where dried beans soften perfectly and the flavors meld into a harmonious blend.

Step 5: Natural and Quick Release

Let the pressure release naturally for 15 minutes, allowing the soup to settle and develop even more flavor warmth. Then perform a quick release to let out any remaining pressure before opening the lid safely.

Step 6: Season and Serve

Remove the bay leaf, taste the soup, and season with salt and pepper to your preference. Optional: For a creamier texture, blend about one cup of the soup and stir it back in—this trick elevates the soup to luscious levels without any added cream.

How to Serve White Bean Soup (Instant Pot) Recipe

A white bowl sits on a white marbled surface with a pattern cloth underneath. Inside is a thick stew made of several layers: the base layer is an orange broth filled with white beans and small green celery chunks, mixed with bright orange carrot slices. Scattered on top are browned sausage slices and dark green leafy spinach pieces. The stew is sprinkled lightly with white grated cheese. A large slice of toasted brown bread rests on the right edge of the bowl, partly dipped into the stew, while a shiny spoon is placed in the stew above the bread. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh herbs like parsley or basil, a drizzle of good-quality olive oil, or some freshly cracked black pepper can brighten the bowl and add inviting freshness. If you want a bit of a tangy or spicy kick, a dollop of Greek yogurt or a few red pepper flakes work wonders.

Side Dishes

This soup pairs beautifully with rustic crusty bread or garlic toast, perfect for dipping and soaking up every last drop. A light green salad or sautéed greens also complement the heartiness without weighing the meal down.

Creative Ways to Present

For a chic touch when serving guests, ladle the soup into shallow bowls and garnish with a swirl of basil pesto or a few toasted pine nuts for a lovely crunch. You could also serve it in small cups as an appetizer at a dinner party—comfort food but fancy!

Make Ahead and Storage

Storing Leftovers

Allow the soup to cool completely before transferring it to an airtight container. Stored properly in the refrigerator, it will stay fresh for up to 4 days, making it an excellent option for quick lunches or dinners later in the week.

Freezing

White Bean Soup (Instant Pot) Recipe freezes beautifully. Pour portions into freezer-safe containers or heavy-duty zip-lock bags and freeze for up to 3 months. This way, you’ll always have comforting soup ready when you need it.

Reheating

When reheating, thaw overnight in the fridge for best results. Warm gently on the stovetop over medium heat, stirring occasionally, or microwave in a covered bowl in short bursts until heated through. If the soup thickens too much during storage, add a splash of broth or water to loosen it up.

FAQs

Can I use canned beans instead of dried?

Absolutely! Using canned white beans will significantly cut down cooking time. Simply sauté the veggies, add canned beans with broth and herbs, and simmer for about 10-15 minutes to let flavors marry.

Is this recipe vegan-friendly?

Yes, when you opt for vegetable broth instead of chicken broth, this White Bean Soup (Instant Pot) Recipe is fully vegan and packed with plant-based goodness.

Do I need to soak the dried beans before cooking?

One of the perks of the Instant Pot is that soaking isn’t required! You can cook dried beans straight in the soup. However, soaking overnight can reduce cooking time and improve digestibility if you prefer.

How can I make the soup creamier without cream?

As mentioned, blending a portion of the soup and stirring it back in is a great way to achieve creamy richness naturally without adding dairy. Another option is mashing some of the beans against the pot’s side before serving.

Can I add other vegetables or spices?

Definitely! Feel free to customize by tossing in chopped potatoes, kale, or even a pinch of smoked paprika or red pepper flakes. The Instant Pot adapts well to your flavor preferences.

Final Thoughts

There’s something truly special about a White Bean Soup (Instant Pot) Recipe that’s both effortless and soul-satisfying. This humble, nourishing soup has a way of warming you from the inside out, especially on chilly days, and the Instant Pot helps you get it on the table fast without compromising flavor. Give it a try—you’ll soon find it’s one of those comforting dishes you want to make again and again.