• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Foodie Eats
  • Home
  • Start Here
    • Gluten-Free Comfort
    • Instant Pot Magic
    • Real-Life Dinners
    • Desserts That Deliver
    • Soup Season All Year
    • Vegan-ish
    • Slow Cooker & Air Fryer
    • Holiday Favorites
  • About
    • From the Heart
    • About
    • Our Story
    • Disclosure
    • Contact
    • Privacy Ploicy
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Start Here
  • Gluten-Free Comfort
  • Instant Pot Magic
  • Real-Life Dinners
  • Soup Season All Year
  • Desserts That Deliver
  • Slow Cooker & Air Fryer
  • Holiday Favorites
  • Vegan-ish
  • From the Heart
  • About
  • Contact
  • Disclosure
  • Subscribe
×
Home » Vegan-ish

Easy Vegan Instant Pot White Bean Soup

Published August 4, 2022. Last modified August 1, 2025 By Gary White

Jump to Recipe
Instant Pot Vegan White Bean Soup in bowl.
2 images of Instant Pot Vegan White Bean Soup in bowl with text overlay that says Instant Pot Vegan White Bean Soup.

Made from dried great northern beans, this vegan Instant Pot White Bean Soup is surprisingly easy to throw together, packed with flavor... and very affordable!

White bean soup in brown bowl with spoon in side.

One of my favorite things is revisiting old recipes I've created and transforming them for my plant-based eating family and friends. This vegan Instant Pot white bean soup has got to be one of my favorites so far.

Ingredients That Won't Break the Bank

ingredients for vegan Instant Pot white bean soup
White bean soup in brown bowl.

How to make Vegan Instant Pot White Bean Soup

Dry great northern beans soaking in water.
Add beans to water and let sit submerged for at least 8 hours, preferably overnight. Remove imperfect beans and any possible pebbles. Rinse well.
Stem removed from leaf of kale.
Just to be clear... When I say de-rib the kale, I simply mean removing the stem. They tend to be quite bitter.
Sautéing mirepoix in Instant Pot.
Using sauté setting... Add oil, onions, carrots, and celery to the pot. Cook for about 5 minutes (until onions are translucent and carrots begin to soften).
Mirepoix with garlic, bay leaf, and thyme in pot.
Add vinegar, garlic, thyme, and bay leaf - cook for 2 minutes, until the vinegar has evaporated.
Vegetable broth in pot with aromatics, white beans, and pepper.
Add broth, tomatoes, beans, salt, and black pepper to pot. Mix well.
Kale leaves in vegetable broth.
Finally, add kale to the pot and press down as much as possible, so that most of the kale is submerged. Resist the urge to stir here since it is much more important that the beans are in broth. Lock lid and cook for 15 minutes at high pressure. Once cook time is complete, quick-release pressure and mix very well. Remove bay leaf and thyme sprigs.

And this is the AMAZING result…

White bean soup in brown bowl.

Notes

  1. If you prefer to use canned beans (drained and rinsed), cook the soup for 4 minutes at high pressure. Then quick-release the pressure.
  2. One variation I love with this soup is using frozen spinach instead of kale. But you don't need to cook the spinach, so I recommend adding it after you release the pressure. It will be perfectly cooked after sitting in the residual heat for a few minutes; just be sure to break up any clumps.
  3. If you don't have kitchen twine to bundle the thyme, I like to add it to the liquid after all the other ingredients are mixed and ready to cook. This makes it easy to find and remove the sprigs.

More Plant-Based Recipe Favorites

Vegan Cream of Mushroom Soup

Air Fryer Cauliflower Wings

Instant Pot Chickpea Curry

Fiesta Bean Salad

Cajun and Dill Boiled Peanuts

★ Did you make this soup recipe? Please give it a star rating below! ★

White bean soup in brown bowl with spoon in side.

Vegan Instant Pot White Bean Soup

Made from dried great northern beans, this recipe is surprisingly easy to throw together, packed with flavor... and affordable!
4.95 from 39 votes
Print Pin Rate
Course: Soup
Cuisine: Vegan
Prep Time: 15 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 50 minutes minutes
Servings: 8
Calories: 153kcal
Author: Gary White

Ingredients 

  • 1 lb. great northern beans soaked overnight
  • 2 Tbsp. olive oil
  • 1 cup yellow onion diced
  • ½ cup carrots peeled, diced
  • ½ cup celery diced
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. garlic minced
  • 1 bay leaf
  • 6 sprigs of thyme
  • 6 cups vegetable broth
  • 15 oz. fire-roasted canned tomatoes petite diced
  • 2 tsp. kosher salt
  • ½ tsp. black pepper
  • 8 oz. kale de-­ribbed, torn into bite-size pieces

Instructions

  • Using sauté setting... Add oil, onions, carrots, and celery to the pot. Cook for about 5 minutes (until onions are translucent and carrots begin to soften).
  • Add vinegar, garlic, thyme, and bay leaf - cook for 2 minutes, until the vinegar has evaporated.
  • Add broth, tomatoes, beans, salt, and black pepper to the pot. Mix well. 
  • Finally, add kale to the pot and press down as much as possible so that most of the kale is submerged. Resist the urge to stir here since it is much more important that the beans are in broth.
  • Lock lid and cook for 15 minutes at high pressure. Once cook time is complete, quick-release pressure and remove the lid.
  • Remove thyme sprigs and bay leaf. Mix well.

Video

Notes

  1. If you prefer to use canned beans (drained and rinsed), cook the soup for 4 minutes at high pressure. Then quick-release the pressure.
  2. One variation I love with this soup is using frozen spinach instead of kale. But you don't need to cook the spinach, so I recommend adding it after you release the pressure. It will be perfectly cooked after sitting in the residual heat for a few minutes; just be sure to break up any clumps.
  3. If you don't have kitchen twine to bundle the thyme, I like to add it to the liquid after all the other ingredients are mixed and ready to cook. This makes it easy to find and remove the sprigs.

Nutrition

Serving: 1cup | Calories: 153kcal | Carbohydrates: 23g | Protein: 6g | Fat: 4g | Sodium: 930mg | Potassium: 446mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4785IU | Vitamin C: 39mg | Calcium: 115mg | Iron: 2.1mg
Tried this Recipe? Tag us Today!Mention @thefoodieeats or tag #TheFoodieEats!

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

More Vegan-ish

  • Canned bean salad in a glass bowl next to a blue napkin and spoon on a wooden table.
    Canned Bean Salad
  • A casserole dish filled with green beans topped with crispy onions, being scooped with a serving spoon.
    Vegan Green Bean Casserole
  • Air fryer cauliflower wings covered in sauce on a gray plate.
    Air Fryer Cauliflower Wings
  • Greek-style spaghetti squash in white rimmed bowl on wood table.
    Instant Pot Spaghetti Squash - Greek Style

Reader Interactions

Comments

  1. Stacey L Williams

    December 17, 2017 at 9:15 pm

    5 stars
    This was delicious! Thanks for delicious, healthy, inexpensive recipe!

    Reply
  2. Kelly

    January 05, 2018 at 11:21 pm

    Excited to make this !! Looks great. I do have a couple of questions 🙂

    Do you think I should reduce the pressure cook time if I used canned beans instead of dried? And 15 min at low or high pressure??

    Reply
    • Chef Gary

      January 09, 2018 at 3:22 pm

      You'll definitely need to reduce the cook time if using canned beans, since they are already fully cooked. My only concern is that, if you reduce it too much, the vegetables may be a little crunchy - particularly the celery. So what I would try is this... Sauté the celery first for a few minutes before adding the rest of the veggies. Then later - set the time for 5 minutes on high pressure. Not sure it'll work, but that's what I'd try. Let me know how it goes!

      Reply
  3. Katie

    January 27, 2018 at 5:56 pm

    5 stars
    Love how easy this was to throw together!

    Reply
  4. Tonia

    June 19, 2018 at 7:04 am

    5 stars
    Amazing! I had to use white balsamic vinaigrette and stewed Italian tomatoes but this was a hit among the entire family and extended family. My 8 year old said "Momma I need to try this now, it just smells SO, SO GOOD!" and she was right. This page is saved in my favorites as a go to simple soup that is a crowd pleaser. Tomorrow we try your summer squash lemon risotto. Thank you for sharing your recipes!!!

    Reply
    • Chef Gary

      June 21, 2018 at 12:45 pm

      Awesome, thanks Tonia! Yeah, my 3-year-old can be brutally honest with the comments, so I appreciate winning the kids' approval.

      Reply
  5. Kate

    November 28, 2018 at 3:25 pm

    5 stars
    I made this with canned beans and followed your suggestions in the comments. The flavors are excellent but the beans are a little overcooked (as you implied) so I probably won't do that again. But the flavors with the vinegar and ay leaf are wonderful! Thank you for sharing!

    Reply
    • Gary White

      December 03, 2018 at 10:22 pm

      Glad you enjoyed it! Thanks for updating us on how it went.

      Reply
  6. Nicole

    December 11, 2018 at 9:21 am

    How long can I leave this on low?

    Reply
    • Gary

      December 11, 2018 at 9:08 pm

      I'm not sure I understand your question.

      Reply
  7. Nicole Darling

    December 12, 2018 at 9:18 pm

    How long after the soup is cooked can I leave it in the instapot on the low setting?
    I’m concerned it will get mushy.
    I also really don’t want to have to watch it and turn it to quick release...Can I leave it on natural release and let it switch over to the “low”/“keep warm” setting?

    Reply
    • Gary

      December 17, 2018 at 9:42 pm

      I'm not sure how long you can leave it, but I'd guess at lease a few hours. And you can absolutely do a natural release for this soup. Please let us know how it comes out!

      Reply
  8. Carol

    May 10, 2019 at 11:26 am

    5 stars
    I never give reviews! But this recipe was so simple and so delicious that I had to say something! I did have kale have spinach added a little more garlic powder but other than that followed the recipe exactly. I was totally shocked! Good job!

    Reply
    • Gary

      May 10, 2019 at 1:10 pm

      So glad you enjoyed it!

      Reply
  9. Newby

    August 14, 2019 at 10:24 am

    5 stars
    Excellent and easy to adjust to what additional veggies I have on hand.

    Reply
  10. Alana Sult

    October 25, 2019 at 10:51 pm

    G: have you made this not soaking the beans? I make drunken beans and dont soak the beans and cook for about 50 mins. I would just add the kale at the end just to wilt. Just wondering. I want to eliminate a step.

    Reply
    • Gary White

      October 31, 2019 at 10:43 am

      I have not made it without soaking before. The problem could be WAY overcooking all the other ingredients. They will probably turn to mush.

      Reply
  11. ME

    October 26, 2019 at 11:35 pm

    5 stars
    That was delicious, easy, and healthy, thanks! I did not soak my beans and doubled the pressure cook time. Turned our great.

    Reply
  12. Charles Howlett

    October 27, 2019 at 1:40 am

    4 stars
    Very good!! I used more vegetables. Next time I make this (and I will) I will add an habenero pepper for a little heat.

    Reply
  13. Heather

    December 15, 2019 at 12:42 am

    5 stars
    Excellent recipe!! My whole family loved it, even the picky eaters. I used dry thyme because I didn't have fresh, it was still great!!

    Reply
    • Gary White

      December 15, 2019 at 8:57 am

      Always good when even the picky eaters love it. Thanks for the feedback! 🙂

      Reply
  14. Ira

    December 22, 2019 at 7:48 pm

    5 stars
    Amazing and so easy to make! This was my first Instant Pot recipe ever, and I keep cooking this tasty soup again and again. Thank you chef!

    Reply
  15. Culpritsmom

    January 03, 2020 at 10:39 am

    5 stars
    This soup is delicious and makes enough for us to have delicious soup ready for lunch the next day! I was running late and didn’t want to soak the beans, but using the Instant Pot, I covered the dry beans with water, brought them up to pressure for 5 minutes then let them release pressure naturally. Perfectly soaked beans ready in about 30 minutes! I could prep the other ingredients while waiting. I did substitute rosemary for the thyme, since rosemary keeps growing throughout the winter in my garden. So glad I found this recipe!

    Reply
  16. Kaycee

    January 24, 2020 at 10:38 pm

    4 stars
    Cane out good. We liked it, used canned beans and was do easy! Will make it again. I added a bunch of crushed Aleppo peppers ( we like spice) it was great with a big chunk of sourdough bread

    Reply
  17. Jessica

    January 25, 2020 at 6:15 pm

    5 stars
    This soup is hearty and delicious. One of my favorite Instant Pot recipes! I did add a bit more celery and found the soup to be seasoned perfectly without adding more salt at the end.

    Reply
  18. Chris

    February 16, 2020 at 5:54 pm

    I bought all of the ingredients then realized this is for a pressure cooker. Can it be made using just the heat of the stove?

    Reply
    • Gary White

      February 18, 2020 at 7:47 am

      You could make this on the stove top, but I have not tested it so I'm not able to say how long the cook time would be. If you do cook it on the stove, I would hold off on adding the tomatoes and kale until the last 30 minutes of cook time. You will also need to increase the amount of broth. Again, I have not tested it on the stove top, so I'm not able to say the exact amount, but I'd recommend using at least 12 cups of liquid.

      Reply
  19. Judit

    February 29, 2020 at 4:35 am

    How much dried thyme will I need if I don’t have fresh?

    Reply
    • Gary White

      March 01, 2020 at 3:00 pm

      About 3/4 tsp dried.

      Reply
  20. Liz

    March 09, 2020 at 9:42 pm

    5 stars
    Delicious soup! May have cooked just a couple extra minutes after soaking beans about 16 hours... but otherwise loved it.

    Reply
  21. Diane

    April 30, 2020 at 9:33 pm

    5 stars
    Fabulous Recipe my husband loved it

    Reply
  22. Felecia McGusty

    July 01, 2020 at 11:34 am

    This recipe is saved in my "family favorites" folder. My entire family loves it (including the 3 and 6 year old). The thing I do different is add a cup of green bell peppers to the saute with the onions, celery and carrots! The flavor is incredible!! Thank you for sharing!

    Reply
  23. Katy

    November 14, 2020 at 5:12 pm

    5 stars
    Substituted the carrots for butternut squash and served it over cous cous. This recipe is amazingly easy to make and absolutely delicious! Love my Instapot!!!

    Reply
  24. Melissa Pikulin

    December 29, 2020 at 5:46 pm

    5 stars
    I had San Mazano chopped tomatoes on hand so I used them instead, and baby kale. The flavor profile is excellent! Complex and so tasty! A hit and we will definitely make again. Would be great with some crusty fresh bread.

    Reply
  25. Maidellyn Easey

    February 02, 2023 at 6:15 pm

    5 stars
    Absolutely delicious recipe! Had to substitute regular diced tomatoes for the fire-roasted tomatoes. Because of that, I added a little bit of smoked paprika for a little bit of the roasted flavor. Added an entire bell pepper too. I did not have red wine vinegar, but had pomegranate balsamic vinegar that was gifted to me. Also, I used. 2 lbs of dry navy beans and doubled up all of the other ingredients.

    It's cold right now and this meal hit the spot. It was warm and filling. Thank you for sharing this keeper.

    Reply
  26. Kelly

    May 07, 2023 at 3:51 pm

    5 stars
    This is amazing!

    Reply
  27. Deb

    July 03, 2023 at 1:58 am

    5 stars
    I made this soup and loved it! I’m on the Noom diet, and this soup is low in calories, high in nutrition and very satisfying. I did make a couple of adjustments to the recipe, neither of which are necessary to have a great soup. I used half beef broth and half vegetable broth for a little extra flavor. And I happened to have some fennel olive oil (which I could never figure out what to do with) so I used it for the olive oil, and wow that added an amazing extra dimension. Give it a try!

    Reply
  28. Tami Rossignol

    November 15, 2023 at 6:32 pm

    5 stars
    I soaked my beans for 6 hours first. Then I made this soup with all required ingredients but substituted a few things because I didn’t have the others on hand. 1. I added one can diced Italian basil oregano and garlic tomatoes for the fire roasted tomatoes. 2. Instead of regular olive oil I used Tuscan olive oil and 3/4 teaspoon Italian seasoning instead of fresh thyme. I’d like to try it the way it was written next time though!

    Reply
  29. Deb

    January 01, 2025 at 5:18 pm

    5 stars
    This has become a standard recipe in my home-cooking repertoire. It's so warming, delicious and easy. And healthy! Great if you're trying to watch your weight. Try pairing it with cornbread, or topping it with some Parmesan cheese. Highly recommended for family meals.

    Reply
4.95 from 39 votes (17 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Meet Gary

I'm Gary... dad, recipe developer, and comfort food nerd. I believe in real food for real life. This blog? It’s where I share the recipes my family actually eats. Simple, soulful, and full of flavor. More about me...

As Seen On

Parade Delish Greatist

Footer

↑ back to top

About

  • Privacy Policy
  • Disclosure

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate, we earn from qualifying purchases.

Copyright © 2025 The Foodie Eats

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.