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4 from 2 votes

1 Minute Instant Pot White Bean Soup

Servings: 5
Author: Brittany Williams

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.