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1 Minute Instant Pot White Bean Soup

1 Minute Instant Pot White Bean Soup is a super quick dinner that you can throw together and have on the table in under 20 minutes.  Even though this soup is creamy it doesn’t feel heavy but rather light.

1 Minute Instant Pot White Bean Soup instantloss.com

Who doesn’t like a quick soup that is both hearty and delicious? That is exactly what this 1 Minute Instant Pot White Bean Soup is. The ingredients come together to make something that your taste buds will not forget.

Even though we live in Southern California we do have 4 seasons.  I usually start making this dish around mid-October.  I have found that it is the perfect way to welcome those Fall months that everyone loves! While I feel like most people get excited about Fall because of the impending Starbucks PSL or Halloween; I get the most excited about soups!  Soups have long been a favorite food of mine!  I will gladly accept soup in all shapes and sizes. 

One of the greatest things about this dish other than the fact that it is so good is that you can alter it to a delicious Vegan recipe!  Simply use vegetable broth instead of chicken broth and omit the Parmesan cheese!  If you’ve never cooked with vegetable broth be sure to try this delicious Vegetable Broth recipe too!  

This is a meal that is great for leftovers, packed lunches and for get togethers.

If you are looking for more delicious soup recipes be sure to check out Instant Pot Butternut Squash Soup, Instant Pot Vegetable Soup, Instant Pot Chicken Tortilla Soup, and Instant Pot Taco Soup

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For more recipes for your Instant Pot Pressure Cooker, click here!

If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen! 


Start Here Before/After instantloss.com

Brittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone! 

After spending a lifetime struggling with obesity, autoimmune diseases, and chronic fatigue, she truly understands the diet dilemma. 

Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meal! With recipes like, Strawberry Shortcake Oatmeal, Cowboy Chili, and Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less. 

4 from 2 votes

1 Minute Instant Pot White Bean Soup

Print Recipe

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, diced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 5 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 3 cups vegetable broth or stock
  • 3 cups canned or cooked Great Northern Beans, rinsed and drained
  • 2 bay leaves
  • 1 tablespoon dried rosemary
  • 1/2 tablespoon dried chopped onion
  • 2 teaspoons garlic powder
  • 1 teaspoon dried basil
  • 4 cups baby spinach or kale
  • 1/2 cup fresh grated parmesan (optional)
  • sea salt and black ground pepper to taste

Instructions

  • Add all of the ingredients except for the spinach, parmesan, salt and pepper to your Instant Pot Pressure cooker.
  • Place the lid on your pot. Make sure the pressure knob is in the SEALING position.
  • Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 1.
  • When the pot beeps to let you know it’s finished, switch the pressure knob from the SEALING to the VENTING position, causing a quick pressure release. Use caution while the steam escapes, it’s hot.
  • Salt and pepper to taste and stir in spinach while the soup is still hot. Serve warm with a sprinkle of parmesan cheese.

Notes

Note: Use whatever vegetables you have on hand. Cabbage and potatoes are also fantastic additions.
Servings: 5
Author: Brittany Williams

13 Comments

  1. This was a great quick soup! Added precooked chicken as hubby likes meat, and it was perfect! So so good!

  2. Have made this a few times with vegetable broth + vegan parmesan — really good, and even better the next day. Perfect for my lazy lifestyle! Thanks, Brittany!

  3. I have been wanting to make this soup for awhile! Who cares if it is 100 degrees outside?! OMG….the flavors were soo intense and delicious! Adding the parmesan and spinach made the soup over the top delicious!! Thank you Brittany for this delicious recipe! I love it!!!

  4. Oh my goodness! Amazing article dude! Many thanks, However I am encountering difficulties with your RSS.
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  5. 3 stars
    Good taste but 1 minute is not enough time for the vegetables to cook. Next time we will either sauté the vegetables first or press the soup button and let it go for the length of time that is programmed for.

  6. 5 stars
    Love this!! It is my go to bean soup base. I make it as is, however I have added lean chopped ham. Occasionally I will use ham hocks, I soaked beans and a 45 minute cook time.
    The base recipe and seasoning is perfect.

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