Instant Pot White Bean Soup (Vegan)
Servings: 8 people
This hearty and delicious white bean soup is made with great northern beans. It is vegan, gluten-free, and loaded with veggies of your choice. Check out how to make instant pot white bean soup from dried beans without soaking.
Equipment
Ingredients
- 1 lb White beans (Great Northern beans)
- 7 cup Vegetable stock (or water)
Vegetables
- 2 count Tomatoes (medium size, chopped)
- 1 cup Onion (chopped)
- 2 count Celery (stalks, diced)
- 2 count Carrot (large, diced)
- 2 tablespoon Garlic (chopped)
Spices and herbs
- 2 ½ teaspoon Salt
- 2 tablespoon Jalapeno pepper (diced or chopped, adjust to taste)
- 1 count Bay leaf
- 1 teaspoon Cumin powder
- ½ teaspoon Red chili powder (adjust as per taste)
- 3 sprigs Rosemary
For garnishing
- Cilantro (chopped)
- Lime juice (as per taste)
Instructions
- Put all the ingredients into the instant pot liner.
- Close and lock the instant pot lid with the pressure valve in sealing position.
- Pressure cook on high-pressure mode for 40 minutes. (turn 'keep warm' setting on)
- Allow the pressure to release naturally for 10 minutes.
- Remove the remaining pressure manually by turning the pressure valve in the venting position.
- While serving add a few drops of lime juice and garnish with chopped cilantro.
Notes
- If the beans are old it can take longer to cook, if they are not well cooked, you can pressure cook them for additional 10-15 minutes.
Nutrition
Calories: 93kcal (5%) | Carbohydrates: 17g (6%) | Protein: 6g (12%) | Fat: 0.3g | Saturated Fat: 0.1g (1%) | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 745mg (32%) | Potassium: 374mg (11%) | Fiber: 4g (17%) | Sugar: 1g (1%) | Vitamin A: 134IU (3%) | Vitamin C: 7mg (8%) | Calcium: 70mg (7%) | Iron: 2mg (11%)
