Vegetarian Instant Pot White Bean Soup: 5 Minute Recipe
This vegetarian Instant Pot White Bean Soup is a pantry recipe packed with garden vegetables. It’s my favorite quick and easy healthy soup recipe and cooks in 5 minutes. Packed with vegetables, it is an easy choice for lunch or dinner.
Much like my favorite 15 Minute White Bean Soup recipe, this is similar but even quicker, if you can imagine that. I shake my head because seriously, they’re both super quick.
But this one seems even quicker. And some days, the Instant Pot just feels… easier.
One Monday afternoon, my son and husband began rummaging through the pantry, and then the refrigerator. I could hear all kinds of racket over and above the tapping of my keyboard.
They made a mess. And they were “hangry” in every sense of the word.
This soup came from that roll-my-eyes experience. They needed filling, healthy food, and they needed it quickly.
It was so good — I had to share it with you!
What to Serve with This Instant Pot White Bean Soup
While the soup is packed with vegetables, I like to also serve a green salad for fresh greens. Pictured with the soup is a wedge of our Traditional Brown Irish Soda Bread.
Other Instant Pot Recipe Favorites
- Easy Instant Pot Jambalaya
- Vegetarian Instant Pot Chickpea Curry
- Instant Pot Turkey Vegetable Pasta Soup
- Curry Lentil Soup
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5 Minute Vegetarian Instant Pot White Bean Soup
This 5 Minute Instant Pot White Bean Soup is packed with vegetables, is pantry friendly, and is a perfect healthy soup recipe, perfect for quick meals.
Ingredients
- 1 onion, diced (optional)
- 2 cloves garlic, minced
- 1 package frozen mixed vegetables (carrots, peas, and green beans)
- 2 14.5 ounce cans vegetable broth (or chicken broth)
- 1 15-ounce can diced tomatoes (I like Fire Roasted), drained
- 1 14.5 ounce can white beans, drained and rinsed
- 2 tsp. dried Italian seasoning
- 1/4 cup grated Parmesan cheese
- salt and pepper to taste
- 3 cups fresh baby spinach
Instructions
- See the notes section on adding an onion.
- Add the garlic, a package of frozen mixed vegetables, broth, drained, diced tomatoes, drained and rinsed can of white beans, and Italian seasoning to the base of the Instant Pot.
- Select manual high pressure and cook for 5 minutes. Once cooked, quickly release the pressure and remove the lid.
- Switch the setting to saute. Once the soup begins to boil, add the Parmesan cheese, salt, and pepper to taste and the fresh baby spinach. Cook until the spinach is wilted, about 1 minute.
- Ladle into bowls, top with additional parmesan cheese, or cheese of choice if desired.
Notes
OPTIONAL STEP: The onion: I love the way an onion flavors soup. That being said, sometimes I don't have time to chop an onion -- and I often don't buy frozen chopped onions. So -- there are times when I leave it out for the sake of time. If you do add it, I select the saute setting on the Instant Pot and add 1 tablespoon of olive oil. Once hot, I add the chopped onion (about 1/2 of a large onion) and saute until translucent, a couple of minutes. I then proceed with the rest of the recipe.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 266Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 1038mgCarbohydrates: 46gFiber: 13gSugar: 7gProtein: 17g