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.
2tbspTomato Ketchup - optional but adds some sweetness and tomato flavor
14.5ozCanned Diced Tomatoes
30ozCanned Cannellini Beans - drained
4cupsVegetable Broth
2Bay Leaves
2sprigsRosemary
4cupsBaby Spinach
1tbspChopped 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.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.