This Instant Pot Bean Soup recipe is hearty, nutritious and super easy to make. Ready in under an hour, this is a soup you'll make on repeat. It's also vegan, gluten free and dairy free.
I love making soup in my Instant Pot as it's so easy and so fast. Use the sauté function to soften the veggies, then add the rest of the ingredients and leave the pressure cooker to do the hard work for you.
For convenience I like to use canned beans in this Instant Pot Navy Bean Soup, but you can use dry beans too. Just use whatever you have in your cupboards at home.
This Instant Pot canned bean soup tastes even better the next day (as almost all soups and stews do). So it's a perfect make ahead soup the whole family will love.
If you don't have a pressure cooker, don't worry. I also include instructions for cooking on the stove top, oven and slow cooker, later in the post.
Jump to:
- Why You'll Love This Instant Pot Bean Soup
- Electric Pressure Cooker Bean Soup Ingredients
- How to Make Instant Pot Italian Bean Soup - Step-By-Step
- Frequently Asked Questions
- Variations & Substitutions for Italian Bean Soup
- Tips & Tricks For Making Instant Pot White Bean Soup
- Pin This Instant Pot Bean Soup Recipe For Later
- What Do You Think?!
- More Easy Soup Recipe Ideas
- Printable Recipe
- Instant Pot Bean Soup (Vegan)
- Reader Comments & Ratings
Why You'll Love This Instant Pot Bean Soup
- Full of veggies and packed with nutritious beans, this hearty soup is SO healthy with no compromise on taste.
- Delicious for lunch or a light dinner option, serve with a simple side of bread.
- Leftover bean soup can be heated up and packed into a thermos next day for an easy lunch on the go.
- Double or treble this recipe and it's a great way to feed a crowd.
- With the Instant Pot everything is cooked in one pot which save time doing dishes.
- Enjoy some of my other great tasting vegan soup recipes:
Electric Pressure Cooker Bean Soup Ingredients
Find the full list and quantities in the recipe below.
Vegetables - As this is an Italian inspired recipe I use a base of onion, carrot and celery, along with some fresh garlic to form the base of this soup. This is a veggie soup so you can add in other veggies as you wish. For example I always finish the soup by wilting through some baby spinach.
Beans - I have used canned cannellini beans but you could use any other canned beans, navy beans (haricot beans) and Great Northern beans would be great substitutes. If using dried beans you will need to cook a little longer and I give instructions on how to do that later in this post.
Broth - You can use any light stock in this soup like a vegetable or chicken broth. However, if serving this soup to vegan or vegetarian diners I use a good quality vegetable stock. For celiacs, or those following a gluten free diet, ensure you use a gluten free vegetable broth.
Cheese Garnish - For a dairy free soup, opt for a vegan Parmesan style cheese. Parmesan cheese is great for garnishing the soup as it also adds depth of flavor. However, Parmesan is not suitable for vegetarian or vegan diners.
How to Make Instant Pot Italian Bean Soup - Step-By-Step
Find the full printable recipe below.
Use the sauté function to cook the chopped onions, diced carrots and sliced celery in olive oil for around 10 minutes, until soft.
Season well then add the crushed garlic and cook for another minute.
Cancel the sauté function then and add the tomato puree, tomato ketchup and diced tomatoes then season again.
Add the drained canned beans, vegetable broth, bay leaf and rosemary and mix well.
Cook on manual high pressure for 5 minutes then let the pressure release naturally for 10 minutes before releasing the remaining pressure via manual release.
Take off the lid and stir through the spinach to wilt it then taste and season again as needed.
Serve with finely grated parmesan cheese or a veggie or vegan alternative depending on preference.
How to Make Stove-top Italian Bean Soup
If I'm making stove top Bean Soup the recipe and process is exactly the same. Just cover the pot with a lid and allow the soup to simmer gently on low for 30 minutes.
How to Make Bean Soup In The Oven
This recipe is easily adapted if you want to make this soup in the oven. Use an oven safe casserole or pot with a lid, I like to use my Dutch oven.
Follow the recipe up to the end of step 5 in the recipe card, using the stove top to saute the veggies. Then cover with a lid and place the dish into a preheated oven at 300ºF/150ºC for 1 hour.
When ready to serve remove from the oven, add the spinach, check the soup for seasoning and serve.
How to Make Slow Cooker/Crockpot Italian Bean Soup
To make this soup in the slow cooker I would follow the recipe up to the end of step 3 in the recipe card, allowing you to saute the veggies on the stove top.
Once done, transfer to the slow cooker along with the tomato puree, tomato ketchup, diced tomatoes, drained canned beans, vegetable broth, bay leaves, rosemary and seasoning.
Cover with a lid and cook on low for 4 hours. When ready to serve, add the spinach and check the seasoning.
Frequently Asked Questions
Can I use dried beans instead of canned beans to make Bean Soup?
I have used canned beans for convenience but you can also used dried beans that have been soaked overnight. You just have to modify the cooking time - the soup will take around 15 minutes to pressure cook with dried beans.
How long does it take to cook dried beans in instant pot?
Cooked on high pressure, un-soaked beans will take 30 minutes to cook in a pressure cooker, while beans that have been soaked overnight will only take 15 minutes to cook.
Can I Add Meat to this Easy Bean Soup Recipe?
Yes, if not serving to vegetarian or vegan diners, you can easily add some meat to the soup. If you happen to have a leftover ham bone or a smoked ham hock they will make a delicious ham and bean soup. Alternatively try sautéing some diced pancetta, or sliced Italian sausage, along with the veggies. You could try adding some ground beef for a different twist. Or add some shredded leftover roast chicken or rotisserie chicken to warm through at the end.
Variations & Substitutions for Italian Bean Soup
- For a richer, creamier soup try adding a splash or two of cream, or coconut milk as a dairy free vegan alternative.
- Add some heat by stirring through some chili powder, red pepper flakes, or fresh chili.
- Any beans will work well here (or a mixture) - white beans, navy beans, great northern beans, pinto beans, so use what you have in your pantry at home.
- There is so much flavor in this soup that it will also work with cups of water if you're out of broth.
- If you love cheese try grating some cheddar into the soup at the end as a change from parmesan.
Tips & Tricks For Making Instant Pot White Bean Soup
Like many soups, this soup will actually taste better the next day as the flavors will have had a chance to intensify.
As it sits this soup will thicken up - so you may find you have to add an extra splash or two of broth or water to it when you warm it up.
Be sure to season this soup well. Beans can take quite a lot of salt - but season and taste as you go along so you avoid over-salting.
How To Serve Italian Bean Soup
This is definitely one of those soups that is enough on it's own as you have everything here fro a really filling one pot meal. Some garlic bread, focaccia or a little crusty bread to mop up the soup is a great bet.
How To Reheat Bean Soup?
Store any leftovers in an airtight container in the refrigerator and use within 3-4 days. To re-heat place the soup in a saucepan and place over a medium heat to warm to piping hot.
How to Freeze Bean Soup?
Once cooked and cooled, store this soup in an airtight container in the freezer for up to 3 months. When ready to enjoy, remove the soup from the freezer and defrost in the refrigerator.
Pin This Instant Pot Bean Soup Recipe For Later
What Do You Think?!
I'd love to know what you think about this recipe! I'd be so grateful if you scroll down to the bottom of the page and leave a star rating and comment.
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This post was shared with the #cookblogshare community, which this week was kindly hosted by Helen at Family-Friends-Food.com
More Easy Soup Recipe Ideas
Printable Recipe
Instant Pot Bean Soup (Vegan)
Ingredients
- 2 tbsp Olive Oil
- 1 Onion - finely chopped
- 2 Carrots - diced
- 2 ribs Celery - sliced
- 2 cloves Garlic - crushed
- 2 tbsp Tomato Purée - or paste
- 2 tbsp Tomato Ketchup - optional but adds some sweetness and tomato flavor
- 14.5 oz Canned Diced Tomatoes
- 30 oz Canned Cannellini Beans - drained
- 4 cups Vegetable Broth
- 2 Bay Leaves
- 2 sprigs Rosemary
- 4 cups Baby Spinach
- 1 tbsp Chopped Parsley - optional
- Sea Salt and Black Pepper
Optional to serve
- Grated Parmesan or Vegetarian Alternative - or vegan alternative to keep it plant-based
Instructions
- Turn the Instant Pot on to sauté mode.
- Add the olive oil to the inner pot and cook the chopped onions, diced carrots and sliced celery for around 10 minutes, until soft. Season. Note - this sauté stage is optional but it does build great flavor. If you're in a rush, skip to the next step.
- Season with sea salt and black pepper, add the crushed garlic and cook for another minute.
- Cancel the sauté function then add the tomato puree, tomato ketchup and diced tomatoes. Season again.
- Add the drained canned beans, vegetable broth, bay leaves and rosemary and mix well.
- Cook on manual high pressure for 5 minutes.
- Once it has finished cooking let the pressure release naturally for 10 minutes then release the remaining pressure via manual release.
- Take off the lid and stir through the spinach to wilt it.
- Taste and season again with sea salt and pepper.
- Serve with finely grated parmesan cheese or a veggie or vegan alternative depending on preference.
Helen says
I'm always looking for new IP recipes and this one looks great!
Thanks for linking up with #cookblogshare
Jo Keohane says
I love some IP action too Helen - especially at the moment since it's so much cheaper. Thanks so much for your comment.
Choclette says
Love these sort of hearty soups, especially if they have beans in. At this time of year I find beans one of the most comforting and nutritious foods. I'm definitley up for a bowl or two.
Jo Keohane says
Me too Choclette, tasty, easy and healthy! Thanks so much for your comment.
Rebecca - Glutarama says
Such a hearty, healthy recipe and filling too. That's going on my to-do-list. Thank you.
Jo Keohane says
It's really reasonable too, especially if you use the IP! Thank you Rebecca.
Wonderful chef says
My daughter introduced me to this recipe and everyone loved it. It’s quick and flavorful. Now I’m going to make it and share it with my daughter. Thanks for such a great IP vegan soup.
Jo Keohane says
Thank you for you lovely comment - happy to hear this worked so well for you guys!!!