If you’re craving a comforting bowl of soup that’s both nourishing and quick to prepare, the Easy Vegan White Bean Soup (Instant Pot) Recipe is about to become your new best friend in the kitchen. This creamy, hearty soup bursts with protein and fiber, thanks to wholesome white beans, and is infused with savory herbs that bring warmth to every spoonful. Perfect for those busy days when you want big flavor without the fuss, this recipe offers a delightful plant-based meal that feels like a hug in a bowl.
Ingredients You’ll Need
The magic of this Easy Vegan White Bean Soup (Instant Pot) Recipe lies in its simple but powerful ingredients. Each one plays an important role, from adding depth and aroma to giving the soup its creamy texture and vibrant color.
- White beans (2 cups cooked or 1 can, drained): The protein-packed base that makes this soup filling and creamy.
- Onion (1, diced): Adds a sweet and savory foundation with every sauté.
- Garlic (2 cloves, minced): Brings a fragrant punch that elevates the overall flavor.
- Vegetable broth (3 cups): Provides the perfect liquid base to blend all the flavors together.
- Carrot (1, chopped): Offers a subtle sweetness and a splash of color to brighten the bowl.
- Thyme (1 tsp): A herbaceous note that makes the soup taste deeply comforting.
- Salt & pepper: Essential seasonings to balance and enhance all the flavors.
How to Make Easy Vegan White Bean Soup (Instant Pot) Recipe
Step 1: Sauté the Aromatics
Begin by setting your Instant Pot to the sauté function and add a splash of oil if you like. Toss in the diced onion and minced garlic, cooking for about 2 minutes until they soften and release their delicious aroma. This quick step builds the flavorful base that makes this soup so irresistible.
Step 2: Add the Main Ingredients
Next, pour in your cooked white beans, chopped carrot, vegetable broth, and thyme. Give everything a gentle stir to combine, letting the thyme infuse into the broth before cooking. This is where the wholesome ingredients start their transformation into a creamy soup.
Step 3: Pressure Cook for Perfection
Seal the Instant Pot lid and set it to cook on High Pressure for 8 minutes. The pressure cooking works its magic, melding flavors quickly while softening the carrots perfectly. When the timer beeps, perform a quick release to let out the steam safely. Your kitchen will start to smell like pure comfort!
Step 4: Blend Partially for Creaminess
If you prefer a smooth, creamy texture, use an immersion blender to partially puree the soup right in the pot. Leave some chunks for texture so every spoonful feels hearty but velvety. This little step transforms the dish into a luscious treat without any dairy.
How to Serve Easy Vegan White Bean Soup (Instant Pot) Recipe
Garnishes
A simple garnish can elevate the experience. Fresh chopped parsley or a sprinkle of smoked paprika adds color and a fresh or smoky contrast. Toasted pumpkin seeds or a drizzle of extra virgin olive oil bring delightful texture and richness, making each bowl even more inviting.
Side Dishes
Pair this soup with crusty bread or warm pita for dipping—perfect to scoop up every bit. A crisp green salad on the side adds brightness and crunch, balancing the soup’s creamy texture. Even a handful of seasoned roasted veggies makes a delicious accompaniment that turns this into a full meal.
Creative Ways to Present
Serve the soup in rustic bowls with a swirl of coconut yogurt or a splash of hot sauce for a playful twist. For a crowd-pleaser, ladle the soup into mini bread bowls for charming individual servings. You can also top it with sautéed kale or spinach for a vibrant finish that amps up both nutrition and visual appeal.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to preserve its fresh flavors and creamy texture. It’s a great make-ahead option for busy weekdays when you want a wholesome meal waiting for you.
Freezing
Want to stash some soup for later? Freeze it in freezer-safe containers or zip-top bags for up to 3 months. Just make sure to leave some headspace if freezing in containers, as the soup will expand. When you’re ready to enjoy it, thaw overnight in the fridge.
Reheating
Reheat on the stove over medium heat, stirring occasionally until warmed through. If it’s thickened too much, add a splash of vegetable broth or water to loosen it up. You can also gently reheat in the microwave, stirring halfway to heat evenly and maintain that perfect creamy consistency.
FAQs
Can I use canned beans instead of cooked beans?
Absolutely! Using canned white beans is a quick and convenient option that works perfectly in this recipe, just be sure to drain and rinse them well to reduce sodium.
Is this soup suitable for freezing?
Yes, this soup freezes very well. Just store it in airtight containers and thaw it in the fridge before reheating for a nutritious meal anytime.
Can I add greens to the soup?
Definitely! Adding kale or spinach during the last few minutes of cooking gives the soup extra vitamins and a lovely pop of green color.
What if I want a chunkier soup without blending?
No problem. You can skip the blending step altogether for a heartier, rustic texture that still tastes incredible.
Do I need an Instant Pot to make this soup?
The Instant Pot speeds up cooking and makes this dish super easy, but you can also prepare it on the stove; just simmer until the carrots are tender and flavors meld, which will take longer.
Final Thoughts
This Easy Vegan White Bean Soup (Instant Pot) Recipe is truly a game-changer when you want something quick, satisfying, and packed with wholesome ingredients. It’s cozy, nutritious, and effortlessly delicious—a recipe you’ll find yourself turning to again and again. So grab your Instant Pot, gather your ingredients, and dive into a bowl of pure comfort that your body and soul will thank you for!
Print
Easy Vegan White Bean Soup (Instant Pot) Recipe
- Total Time: 13 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This Easy Vegan White Bean Soup is a creamy and hearty dish made quickly using the Instant Pot. Packed with protein and fiber, it’s infused with savory herbs and perfect for a nutritious, comforting meal any day of the week.
Ingredients
Soup Ingredients
- 2 cups cooked white beans (or 1 can, drained)
- 1 onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 carrot, chopped
- 1 tsp thyme
- Salt & pepper, to taste
Instructions
- Sauté Aromatics: Using the Instant Pot on the sauté setting, cook the diced onion and minced garlic for about 2 minutes until fragrant and translucent.
- Add Main Ingredients: Add the cooked white beans, chopped carrot, vegetable broth, and thyme into the Instant Pot with the sautéed aromatics. Stir to combine.
- Pressure Cook: Seal the Instant Pot lid and set it to cook on High Pressure for 8 minutes.
- Release Pressure: Once cooking is complete, perform a quick release of the pressure to safely open the lid.
- Blend for Creaminess: Use an immersion blender to partially blend the soup inside the pot to your desired level of creaminess without fully pureeing it.
- Season and Serve: Taste the soup and adjust salt and pepper as needed before serving warm.
Notes
- For extra nutrients, add chopped kale or spinach in with the broth before cooking.
- You can use canned beans for convenience but rinse them well to reduce sodium.
- Partial blending creates a creamy texture while keeping some bean chunks for heartiness.
- This soup freezes well for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Soup / Main
- Method: Instant Pot
- Cuisine: American
