Instant Pot Recipes Soup Vegan

Vegan Instant Pot White Bean Soup

Vegan Instant Pot White Bean Soup | The Foodie Eats

Vegan Instant Pot White Bean Soup

Now that we’ve entered a season of plant-based eating, one of my favorite things to do is revisit old recipes I’ve created and transform them. And this vegan instant pot white bean soup has got to be one of my favorites so far.

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Vegan Instant Pot White Bean Soup | The Foodie Eats

5 from 3 votes

Vegan Instant Pot White Bean Soup

Made from dried great northern beans, this recipe is surprisingly easy to throw together... and affordable!

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10
Calories 104 kcal
Author The Foodie Eats


  • 2 Tbsp. olive oil
  • 1 lb. great northern beans soaked overnight
  • 1/2 cup yellow onion diced
  • 1/2 cup carrots peeled, diced
  • 1/4 cup celery diced
  • 1 Tbsp. fresh thyme leaves
  • 2 Tbsp. white wine vinegar
  • 2 Tbsp. garlic minced
  • 1 bay leaf
  • 6 cups vegetable broth
  • 15 oz. fire-roasted canned tomatoes petite diced, drained
  • 8 oz. kale de-­ribbed, roughly torn
  • 2 tsp. sea salt
  • 1/2 tsp. black pepper


  1. Using sauté setting... Add oil, onions, carrots, celery, and thyme, cook for about 5 minutes (until onions are translucent and carrots begin to soften).

  2. Add vinegar, garlic, and bay leaf - cook for 2 minutes, until vinegar has evaporated.
  3. Add remaining ingredients and mix well. Then cook for 15 minutes on high pressure.

  4. Once time is complete ­ quick­-release pressure then remove lid.
  5. Remove bay leaf and mix well. Serve and enjoy!

Nutrition Facts
Vegan Instant Pot White Bean Soup
Amount Per Serving
Calories 104 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 399mg 17%
Potassium 348mg 10%
Total Carbohydrates 14g 5%
Dietary Fiber 3g 12%
Protein 5g 10%
Vitamin A 68.3%
Vitamin C 38.9%
Calcium 8.2%
Iron 9.2%
* Percent Daily Values are based on a 2000 calorie diet.



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  • Reply
    Stacey L Williams
    December 17, 2017 at 9:15 pm

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

  • Reply
    January 5, 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 9, 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
    January 27, 2018 at 5:56 pm

    Love how easy this was to throw together!

  • Reply
    June 19, 2018 at 7:04 am

    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.

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