When the weather turns cold, soup becomes a staple on my supper table. This Mediterranean-inspired soup is my go-to, though I do enjoy making conventional chicken, orzo, and white bean soup as well. It’s because basic beans and vegetables may yield a satisfyingly creamy soup.
Traditional white bean soup from the Mediterranean region takes all day to slow simmer, but with the help of the Instant Pot, you can have a lovely bowl of soup ready in no time at all.
Why You Will Love This Recipe
It is essential for me to have a reliable recipe that is both quick and tasty, especially on days when I am extremely busy. This dish is ideal if you do not plan your meals in advance; on those days, the Instant Pot will save the day!
This Instant Pot white bean soup is a staple on my table. It is delicious and filling, and I always have the ingredients on hand. Additionally, this soup is highly customizable; you may add a variety of other ingredients to create your own version.
What Goes In This Soup?
This soup is a cross between soup and stew in that it is thicker than a classic soup but thinner than the viscosity of an excellent stew. It is a great comfort food that everyone will enjoy!
While white beans are a foregone conclusion, grated potatoes are a pleasant surprise in this soup. Because potatoes are a starchy vegetable, they will add smoothness to your soup once grated and cooked in the Instant Pot.
This white bean soup goes great with greens like spinach, beet greens, or cabbage. You may also add kale or quartered Brussels sprouts!
While this dish is suitable for vegetarians and vegans, meat eaters could add some ground sausage for more protein and a meatier flavor.
Can I Make The Soup Even Creamier?
Because of the shredded potatoes, this soup is already fairly creamy. However, here’s a terrific trick to make it creamier.
Remove some of the beans, puree them in the Instant Pot using an immersion blender, then add the beans back, sauté the soup for an additional two to three minutes. Your broth’s consistency will also be a little bit thicker as a result!
Whether it be dairy-filled or dairy-free, you may also add a splash of milk. I prefer to use oat milk because it already has a creamy flavor and texture. Just be careful not to change your ratio by adding too much liquid.
Should I Use Canned Or Dried Beans?
There isn’t much of a difference in flavor or creaminess when using canned or dried white beans; the main difference is in cooking time. If you use dried beans, your soup will need to cook for up to 30 minutes in the Instant Pot, whereas canned beans can be done in 15 minutes.
How Long Should I Cook The Beans?
Because canned beans are used in this recipe, it cooks very quickly. Just 6 minutes of cooking are required, followed by a 10-minute natural release. White beans can also be pressure cooked for 35 minutes with a 25-minute natural pressure release if you like. Your dried beans can be cooked in the Instant Pot for 20 minutes with a natural pressure release if you pre-soak them overnight.
Can I Use Other Types Of Beans?
You can use baby lima beans, cannellini beans, or great northern beans for white beans if you don’t have any on hand. Even if the size and flavor of other beans vary somewhat, your Instant Pot soup will still be wonderful!
How To Serve White Bean Soup
This Instant Pot white bean soup is substantial, nutrient-dense, and completely satiating on its own. Still, if you desire a bit extra taste, sprinkle freshly grated parmesan on top! I prefer to serve my soup with crusty bread, such as sourdough bread, focaccia bread, or just toasted bread.
Instant Pot White Bean Soup
Time to prepare: 5 minutes
Time to cook: 6 minutes
To prepare soup:
1 tbsp olive oil
1 onion, chopped 14 cup chopped celery
4 minced garlic cloves
1 large carrot, cut into coins
pepper and salt, to taste
2 15-ounce cans of drained and washed white beans
½ cup tomato juice
3 cups vegetable stock
2 laurel leaves
1 tsp paprika powder
2 small potatoes, grated
To prepare gremolata:
1 citrus fruit, zest 1 bunch parsley
1. To create the soup, in your Instant Pot, heat the olive oil on “Sauté.”
2. Stir in the onion, celery, and carrot. 5 minutes in the oven Cook until the garlic is aromatic.
3. Stir in the remaining ingredients, scraping off any bits that have gotten stuck on the bottom.
4. Close the lid and make sure the vent is set to “Sealed.”
5. Choose “Manual” and set a timer for 6 minutes. Allow the pressure to naturally come down after the cooking cycle is completed. Season with salt and pepper to taste.
6. To make the gremolata, on a chopping board, combine clean parsley and prepared lemon zest. Finely chop.
7. To serve, ladle the soup into serving cups. Garnish with gremolata and serve with toasted bread.
For the soup:
1 tablespoon of olive oil
1 chopped onion, 1/4 cup chopped celery, and 4 minced garlic cloves
1 big carrot, coin-sized.
To taste, add salt and pepper.
two 15-ounce cans of rinsed and drained white beans
1/2 cup of tomato juice
a quart of vegetable stock
1 bay leaf, 2
Paprika powder, 1 teaspoon
2 grated tiny potatoes
For the gremolata:
1 lemon, squeezed 1 bunch parsley
Olive oil should be heated in your Instant Pot on “Sauté” to prepare the soup.
Add the carrot, celery, and onion. For five minutes, cook. Once added, sauté the garlic until fragrant.
After adding the remaining ingredients, whisk the mixture while scraping any bits that may have stuck to the bottom.
Ensure that the vent is set to “Sealing” and that the lid is securely fastened.
Set the timer to 6 minutes while choosing “Manual.” After the cooking cycle is finished, allow the pressure to naturally decrease. To taste, season the soup.
Clean parsley and prepared lemon zest should be placed on a cutting board to make the gremolata. Slice finely.
Pour the soup into serving bowls to serve. Serve with some toasted bread and gremolata on top.