Soup - Instant Pot White Bean Soup recipes

Author: Torri Bookman  

Total Instant Pot Cooking Time: 15 minutes to reach pressure + 35 minute cooking time + natural release This Instant Pot White Bean Soup is infused with fresh rosemary and filled with lots of vegetables for a hearty, plant-based meal that comes together in minutes! Made with dried navy beans and fresh vegetables, this creamy Instant Pot white bean soup is nutritious and budget-friendly.

Instant Pot White Bean Soup

Instant Pot White Bean Soup
Instant Pot White Bean Soup is a creamy white bean soup scented with garlic and rosemary. It's made with dried white beans and just a few ingredients. Serving bread for dipping in the soup is a must! For other serving suggestions, read the blog post above. Total Instant Pot Cooking Time: 15 minutes to reach pressure + 35 minute cooking time + natural release
Provided by: Jenny Meier | Kitchen Skip blog
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 7
Ingredients:
  • ¼ cup olive oil
  • 1 small onion, finely chopped
  • 4 to 6 garlic cloves, finely chopped
  • 1 rib celery, finely chopped or thinly sliced
  • 8 cups water or vegetable broth
  • 1 pound dried white beans (a little over 2 cups)
  • 2 sprigs rosemary (see notes below about rosemary amounts)
Nutrition:
  • Calories: 206 calories
  • Sugar: 1.7 g
  • Sodium: 449.5 mg
  • Fat: 10.6 g
  • Saturated Fat: 1.4 g
  • Trans Fat: 0 g
  • Carbohydrate: 21.9 g
  • Fiber: 6.3 g
  • Protein: 7.3 g
  • Cholesterol: 0 mg
How to cook:
  1. Heat the olive oil in the Instant Pot
  2. Press the Saute button to heat the pot.
  3. Saute onion, celery and garlic for about 7 minutes
  4. , stirring occasionally, until onion is soft and lightly browned.
  5. Add water or broth, dried beans and rosemary
  6. If using water, add 1 teaspoon salt. If using broth, wait to season the soup until after it’s cooked and you can taste it first.
  7. Cook for 35 minutes at high pressure
  8. , by pressing the Manual button to program the Instant Pot.
  9. Let the pressure release naturally
  10. when the cooking time is done.
  11. Puree some of the soup to make it creamy
  12. Scoop out 1 to 2 cups of beans and 1 to 2 cups of broth and puree in the blender until very smooth (be careful - start at very low speed because hot liquid will rise up and splatter). Or, you can use an immersion blender to blend the soup to a consistency that you like.
  13. Add the pureed portion back to the soup. If you want the soup creamier, then puree even more beans and broth. It’s up to you!
  14. Adjust flavor with salt and pepper.
Notes: Instant Pot Pasta e Fagioli (Pasta & Bean Soup), Step 2. Add the garlic, pepper, chilli and herbs and stir through. Press Cancel to stop the Saute process. Step 3. Add the pasta, chopped kale, roasted …

Instant Pot White Bean Soup

Instant Pot White Bean Soup
This Instant Pot White Bean Soup is infused with fresh rosemary and filled with lots of vegetables for a hearty, plant-based meal that comes together in minutes!
Provided by: Liz Thomson
Total time: 30 minutes
Cook time: 25 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 10
Ingredients:
  • 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
Nutrition:
  • Serving Size: 1 1/2 cups
  • Calories: 215 calories
  • Sugar: 4.1 g
  • Sodium: 792.1 mg
  • Fat: 2.9 g
  • Saturated Fat: 0.5 g
  • Trans Fat: 0 g
  • Carbohydrate: 37.9 g
  • Fiber: 8.5 g
  • Protein: 11.1 g
  • Cholesterol: 0 mg
How to cook:
  1. Add the olive oil, onion, carrots, and celery to the Instant Pot.
  2. Set to “sauté” and sauté for 5 minutes, stirring occasionally.
  3. Add the garlic and paprika and continue to saute for 30 seconds.
  4. Add the rosemary, 2 cans of beans, and broth and secure the lid.
  5. Hit “cancel” to cancel the sauté, then “pressure cook” and set the time for 5 minutes. The Instant Pot will take about 10 minutes to come to pressure, then it will start counting down.
  6. Once the timer goes off, carefully turn the pressure valve to release the steam.
  7. Remove the lid and use a slotted spoon to remove the sprig of rosemary.
  8. Use an immersion blender to carefully blend the soup until it’s just slightly chunky. If you do not have an immersion blender, let the soup cool slightly then carefully transfer 4 cups to a blender. Allow the steam to escape the blender, but cover with a kitchen towel to prevent splatters. Blend until slightly chunky, then add it back into the pot.
  9. Add the remaining can of beans and lemon juice to the pot.
  10. Turn the Instant Pot to sauté and saute for 5-6 minutes, or until the additional beans are heated through.
Notes: BEAN WITH BACON SOUP, instantpot #soup #beanbaconsoup #recipes SHORTCUT for tasty Bean with Bacon Soup! The INSTANT POT! 1/2 sweet onion,

Instant Pot Navy Bean Soup

Instant Pot Navy Bean Soup
There is plenty of old-fashioned flavor in this Instant Pot Navy Bean Soup. The pressure cook method results in a creamy, satisfying and super wholesome soup without the need to soak the beans in advance.
Provided by: Valerie Brunmeier
Total time: 70 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 14
Ingredients:
  • 1 pound dry navy beans
  • 2 tablespoons vegetable oil
  • 1½ cups diced yellow onion
  • 2 stalks celery diced
  • 2 carrots peeled and diced
  • 1 teaspoon minced garlic
  • 4 cups low-sodium chicken or vegetable broth
  • 3 cups water
  • 2 teaspoons dried thyme
  • 1 teaspoon ground cumin
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne optional (it will add a nice kick)
  • 2 bay leaves
  • 1 ham shank or meaty ham bone (I used a Cook's Ham Shank)
Nutrition:
  • Serving Size: 1 cup
  • Calories: 332 kcal
  • Carbohydrate: 53 g
  • Protein: 23 g
  • Fat: 4 g
  • Saturated Fat: 1 g
  • Cholesterol: 7 mg
  • Sodium: 209 mg
  • Fiber: 13 g
  • Sugar: 6 g
  • Unsaturated Fat: 2 g
How to cook:
  1. Place navy beans in a colander, rinse them well with cold water and allow to drain. Pick through the beans and remove and discard any debris.
  2. Add oil to the Instant Pot and press the SAUTE button. When display reads "Hot" add the onion, carrot, and celery. Cook, stirring, for 4 to 5 minutes, or until onion and veggies begin to soften. Add garlic and cook for an additional minute then press CANCEL.
  3. Add beans, broth, water, thyme, cumin, cayenne, and the bay leaves. Stir well to combine. Tuck the ham shank (or meaty ham bone) down into the mixture. Lock the lid in place and make sure vent is sealed (on older models). Press the MANUAL or the PRESSURE COOK button, select HIGH, and cook for 40 minutes.
  4. When time is up, allow the steam pressure to naturally release for 15 minutes then manually release any remaining pressure. Unlock and remove the lid. Transfer ham shank (or bone) to a cutting board. Use a fork to remove the ham from the bone and stir it into the soup. Discard the bone.
  5. If a creamier (less brothy) texture is desired, pulse the mixture with an immersion blender 3 or 4 times, just to break up some of the beans. Don't go overboard, you want lots of whole beans and a few pulses will yield a nice and creamy result. I highly recommend not skipping this step.
Notes: Best Instant Pot White Bean Soup, Add the dried herbs, stock cube and 3 cups of water, followed by the crushed black pepper, paprika and added salt if needed. Add the drained white …

Instant Pot White Bean Soup

Instant Pot White Bean Soup
Made with dried navy beans and fresh vegetables, this creamy Instant Pot white bean soup is nutritious and budget-friendly. Vegetarian, vegan, and gluten-free.
Provided by: Kelsey Smith
Total time: 65 minutes
Cook time: 35 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 12
Ingredients:
  • 2 tablespoon olive oil
  • 1 medium yellow onion (diced)
  • 1 large carrot (diced)
  • 1 rib celery (diced)
  • 4 cloves garlic (minced)
  • 1 pound dried navy beans (rinsed)
  • 1 large Yukon gold potato (diced)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • ¼ teaspoon crushed red pepper
  • 8 cups vegetable broth
  • 2 cups kale (destemmed and torn into small pieces)
Nutrition:
  • Calories: 359 kcal
  • Carbohydrate: 60 g
  • Protein: 19 g
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Sodium: 1670 mg
  • Fiber: 21 g
  • Sugar: 7 g
  • Unsaturated Fat: 6 g
  • Serving Size: 1 serving
How to cook:
  1. Sautée vegetables
  2. Using the Instant Pot’s Sauté setting, heat the olive oil. When hot, saute the onion, carrot, and celery until the onion becomes translucent. Then add the garlic and continue cooking for 30 seconds to 1 minute.
  3. Add beans and broth
  4. Cancel the sauté. Add the navy beans, diced potatoes, Italian seasoning, salt, crushed red pepper, and vegetable broth. Do not stir.
  5. Pressure cook
  6. Close the lid and turn the knob to Sealing. Set the Instant Pot to Pressure Cook on High for 35 minutes. It will take the pot about 15-20 minutes to come to pressure before the cooking time begins.
  7. Release pressure
  8. When the cooking time is complete, allow the pressure to release naturally for 15 minutes, then release any remaining pressure with a quick release.
  9. Purée soup
  10. Transfer about half of the soup into a blender and purée the soup on low speed (see safety notes below). Return the soup to the pot. Taste and adjust seasoning if needed.
  11. Add kale
  12. Add torn kale and stir into the soup. Allow the kale to wilt for about 2 to 3 minutes.
Notes: Instant Pot Vegetable Soup with Beans, Press the sauté button on your Instant Pot. Add the oil and allow it to heat for 1 minute. Add the onion, carrots, celery, mushrooms, thyme, oregano, …
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