Instant Pot Recipes Soup Vegan

Vegan Instant Pot White Bean Soup

Vegan Instant Pot White Bean Soup | The Foodie Eats
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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

5.0 from 3 reviews
Vegan Instant Pot White Bean Soup
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Ingredients
  • 2 Tbsp. olive oil
  • 1 lb. great northern beans - soaked overnight
  • 1 yellow onion - diced
  • 2 carrots - peeled, diced
  • 2 stalks celery - diced
  • 1 Tbsp. fresh thyme leaves
  • 2 Tbsp. white wine vinegar
  • 2 Tbsp. garlic - minced
  • 1 bay leaf
  • 6 cups vegetable broth
  • 1 15oz.-can tomatoes - fire-roasted, petite diced, drained
  • 8oz. kale - de-­ribbed, roughly torn
  • 1 Tbsp. sea salt
  • 2 tsp. black pepper
Instructions
  1. Turn on sauté setting on Instant Pot - Once hot, 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 switch Instant Pot to manual setting for 15 minutes on high pressure.
  4. Once time is complete ­ quick­-release pressure then remove lid.
  5. Remove bay leaf and mix well.
  6. Serve and enjoy!

 

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6 Comments

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

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

  • Reply
    Kelly
    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
    Katie
    January 27, 2018 at 5:56 pm

    Love how easy this was to throw together!

  • Reply
    Tonia
    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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