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+ servings
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!
Course Soup
Cuisine Vegan
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Calories 153kcal
Author Gary White


  • 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 homemade preferably
  • 15 oz. fire-roasted canned tomatoes petite diced
  • ½ tsp. black pepper
  • 8 oz. kale de-­ribbed, torn into bite-size pieces
  • 2 tsp. sea salt


  • 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).
  • Add vinegar, garlic, thyme, and bay leaf - cook for 2 minutes, until vinegar has evaporated.
  • Add broth, tomatoes, beans, and black pepper to pot. Mix well. 
  • 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.
  • Lock lid and cook for 15 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid.
  • 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.



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


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