Instant Pot Recipes Soup Vegan

Vegan Instant Pot White Bean Soup

White bean soup in brown bowl with spoon in side.

Vegan Instant Pot White Bean Soup

One of my favorite things to do is revisit old recipes I’ve created and transform 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. And while it’s not a must, if you have time to make your own vegetable broth, that will work wonders for ALL of  your soup recipes. Plus, there’s just something so satisfying about creating your food from scratch. Not that we always have time to do that, I’m just sayin…

 

White bean soup in brown bowl.

 

The Process

Sea salt in Pyrex dish.

Add 1-2 tablespoons of sea salt to glass dish.

 

Water in Pyrex dish.

Fill dish with at least 6 cups of lukewarm water. Stir to dissolve the salt.

 

Dry great northern beans soaking in water.

Add beans to water and let sit for at least 8 hours, preferably overnight. Remove imperfect beans and any possible pebbles. Rinse well.

 

One leaf of kale on cutting board.

Just to be clear… When I say de-rib the kale…

 

Stem removed from leaf of kale.

…I simply mean removing the stem. They tend to be quite bitter.

 

Olive oil in Instant Pot.

Using sauté setting – Add oil to pot…

 

Onions, celery, and carrots in pot.

…along with onions, carrots, and celery.

 

Sautéing mirepoix in Instant 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.

 

Mirepoix with garlic, bay leaf, and thyme in pot.

Cook for about 2 minutes, until vinegar has evaporated.

 

Vegetable broth in pot with aromatics.

Add broth…

 

Vegetable broth in pot with aromatics and tomatoes.

…tomatoes…

 

Vegetable broth in pot with aromatics and white beans.

…beans…

 

Vegetable broth in pot with aromatics, white beans, and pepper.

…and black pepper to pot. Mix well.

 

Uncooked kale leaves in pot.

Finally, add kale to pot…

 

Kale leaves in vegetable broth.

…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. Add salt to pot and mix very well. While stirring, remove bay leaf and thyme sprigs. Let soup sit for at least 10 minutes before serving. This will allow the beans to absorb the salt.

 

And this is the AMAZING result…

White bean soup in brown bowl.

 

And as Always… Please Pin & Share the Love!

 

Vegan White Bean Soup image for Pinterest.

 

★ Did you make this Instant Pot White Bean Soup?

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White bean soup in brown bowl with spoon in side.
5 from 1 vote
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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!

Course Soup
Cuisine Vegan
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Calories 153 kcal
Author The Foodie Eats

Ingredients

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

Instructions

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

  2. Add vinegar, garlic, thyme, and bay leaf - cook for 2 minutes, until vinegar has evaporated.

  3. Add broth, tomatoes, beans, and black pepper to pot. Mix well. 

  4. Finally, add kale to 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.

  5. Lock lid and cook for 15 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid.

  6. Add salt to pot and mix very well. While stirring, remove bay leaf and thyme sprigs. 

  7. Let soup sit for at least 10 minutes before serving. This will allow the beans to absorb the salt.

Recipe Notes

If you prefer to use canned beans (drained and rinsed), cook the soup for 4 minutes at high pressure. Then quick-release the pressure.

Nutrition Facts
Vegan Instant Pot White Bean Soup
Amount Per Serving
Calories 153 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 930mg 39%
Potassium 446mg 13%
Total Carbohydrates 23g 8%
Dietary Fiber 5g 20%
Sugars 4g
Protein 6g 12%
Vitamin A 95.7%
Vitamin C 47.3%
Calcium 11.5%
Iron 11.5%
* Percent Daily Values are based on a 2000 calorie diet.
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13 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.

  • Reply
    Kate
    November 28, 2018 at 3:25 pm


    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
    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
    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
    Carol
    May 10, 2019 at 11:26 am


    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!

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