Instant Pot Vegetable & White Bean Soup (High Fiber)

This Instant Pot Vegetable & White Bean Soup is a comforting and incredibly healthy meal that fits perfectly into a busy lifestyle.

Packed with fiber and plant-based goodness, it’s designed for those who want nutritious food without spending hours in the kitchen.

Whether you’re meal prepping for the week ahead or need a quick, satisfying dinner on a chilly evening, this recipe delivers. It’s naturally vegan and gluten-free, making it a fantastic option for a variety of dietary needs, and it freezes beautifully for future enjoyment.

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What You’ll Love About This Quick And Easy Recipe

This recipe is a true lifesaver for anyone seeking a wholesome, meat-free meal that doesn’t compromise on flavor or convenience. It’s perfect for busy weeknights when you need dinner on the table fast, or for those weekend meal prep sessions to stock your freezer with healthy options. The Instant Pot does most of the heavy lifting, transforming simple ingredients into a rich, hearty soup with minimal effort. It’s ideal for families looking to incorporate more vegetables and legumes into their diet, and because it’s so satisfying, even the most dedicated meat-eaters will find it filling. Serve it as a light lunch, a main course with some crusty bread, or as a warming starter.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this soup is straightforward, and many items are likely already in your pantry. We’re focusing on fresh vegetables and pantry staples to create a flavorful and nutrient-dense meal.

INGREDIENTS:

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• 6 cups vegetable broth
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 (15 ounce) can great northern beans, rinsed and drained
• 1 cup chopped kale or spinach
• 1 tablespoon fresh lemon juice
• Salt to taste

For simple substitutions, feel free to use any combination of white beans you prefer, such as navy beans or butter beans. If you don’t have fresh garlic, 1 teaspoon of garlic powder can be used in a pinch, though fresh is always recommended for the best flavor. For the greens, Swiss chard or even collard greens (chopped finely) can be used instead of kale or spinach. You can also add other quick-cooking vegetables like zucchini or bell peppers during the last few minutes of cooking, or stir them in after the pressure cooking cycle.

Time Needed From Start To Finish

This recipe is designed for efficiency, delivering a delicious, hearty soup in a short amount of time, thanks to the magic of the Instant Pot.

• Prep time: 15 minutes
• Cook time: 10 minutes (pressure cook time) + 10-15 minutes (natural release)
• Total time: Approximately 35-40 minutes

How To Make It Step By Step With Visual Cues

Making this Instant Pot Vegetable & White Bean Soup is incredibly simple. Follow these steps for a perfect batch every time.

1. Sauté the aromatics: Set your Instant Pot to the “Sauté” function. Once hot, add the olive oil. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften.
2. Add the garlic and spices: Stir in the minced garlic, dried oregano, dried basil, dried thyme, black pepper, and optional red pepper flakes. Sauté for another minute until fragrant, being careful not to burn the garlic.
3. Deglaze and add liquids: Pour in the diced tomatoes (undrained) and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is important to prevent a “Burn” notice. Add the vegetable broth.
4. Introduce the beans: Stir in both cans of rinsed and drained cannellini and great northern beans. Give everything a good stir to combine.
5. Pressure cook the soup: Secure the lid on your Instant Pot, ensuring the vent is sealed. Select the “Manual” or “Pressure Cook” setting and set the timer for 10 minutes on high pressure.
6. Release pressure and stir in greens: Once the cooking cycle is complete, allow for a natural pressure release for 10-15 minutes, then carefully quick release any remaining pressure. Open the lid.
7. Finish with freshness: Stir in the chopped kale or spinach until wilted (this will only take a minute or two from the residual heat). Add the fresh lemon juice and taste, adjusting salt and pepper as needed. Serve hot.

Easy Variations And Serving Ideas That Fit Real Life

This versatile soup can be easily adapted to suit your family’s preferences and whatever you have on hand. For a heartier meal, consider adding 1/2 cup of small pasta (like ditalini or elbow macaroni) during the last 3-4 minutes of the pressure cooking cycle, or cook it separately and stir it in at the end. If you like a thicker soup, you can mash about a cup of the beans against the side of the pot with a spoon after cooking, which will naturally thicken the broth.

For serving, a sprinkle of fresh parsley or a drizzle of good quality olive oil can elevate the flavors. A dollop of vegan pesto or a sprinkle of nutritional yeast can add an extra layer of umami. Serve it with a side of crusty bread for dipping, a simple green salad, or even a grilled vegan cheese sandwich for a complete and satisfying meal. Kids often enjoy this soup with some small croutons on top, or you can blend a portion of it for a smoother, creamier texture that might be more appealing to picky eaters.

Common Slip-Ups And How To Avoid Them

Even with a straightforward recipe like this, a few common mistakes can occur. Being aware of them can help you achieve perfect results every time.

• Not deglazing the pot: After sautéing, it’s crucial to scrape up any browned bits from the bottom of the Instant Pot. If you skip this step, you might get a “Burn” notice, and the pot will stop cooking. Use a wooden spoon and the liquid from the diced tomatoes to effectively deglaze.
• Overcooking the greens: Adding kale or spinach too early can result in mushy, discolored greens. Stir them in *after* the pressure cooking cycle is complete, using the residual heat of the soup to wilt them perfectly. This keeps their vibrant color and slight texture.
• Forgetting to rinse the beans: Canned beans often have a starchy liquid that can affect the flavor and texture of your soup. Always rinse and drain them thoroughly before adding them to the pot.
• Not seasoning adequately: Taste the soup at the end and adjust the salt, pepper, and lemon juice. A squeeze of lemon juice brightens all the flavors and is essential for a well-balanced soup. Don’t be afraid to add a little more salt if it tastes bland.
• Too much liquid: While the Instant Pot is efficient, adding too much broth can make the soup watery. Stick to the recommended 6 cups for a good consistency. If you prefer a very thick soup, you can always reduce the broth slightly.

How To Store It And Make It Ahead Without Ruining Texture

This Instant Pot Vegetable & White Bean Soup is an excellent candidate for meal prepping and freezing, making it perfect for busy individuals and families.

To store leftovers, allow the soup to cool completely to room temperature. Transfer it to airtight containers and refrigerate for up to 4-5 days.

For freezing, portion the cooled soup into freezer-safe containers or heavy-duty freezer bags. Lay freezer bags flat to freeze for easier storage. It will keep well in the freezer for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator or gently reheat from frozen on the stovetop over low heat, stirring occasionally, or in the microwave. If it seems too thick after thawing, you can add a splash of vegetable broth or water to reach your desired consistency. The vegetables and beans hold their texture remarkably well, making it a fantastic make-ahead option.

Questions People Always Ask Before Making This Recipe

Can I use fresh beans instead of canned?

Yes, you can! If using dried beans, you’ll need to cook them separately (either soaked and boiled or pressure cooked) before adding them to the soup, as their cooking time is much longer than the vegetables. Alternatively, you could pressure cook the dried beans first in the Instant Pot, then proceed with the recipe steps.

What if I don’t have an Instant Pot?

You can absolutely make this soup on the stovetop. After sautéing the aromatics and adding the broth and beans, bring the soup to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes, or until vegetables are tender. Stir in the greens and lemon juice at

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.