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–+ servings
2 bowls of white bean soup garnished with lime, jalapeno, and cilantro
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White Bean Soup in the Instant Pot

This white bean soup can be made in the instant pot or on the stove. Either way, you're sure to have a hearty and flavorful meal in less than 30 minutes!
Course Vegan Main Dish Recipes
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 5 minutes
Pressure Cooker Time 20 minutes
Total Time 40 minutes
Servings 8
Calories 83kcal
Author Louisa

Equipment

  • Instant Pot

Ingredients

  • 1 large onion, diced
  • 1 yellow bell pepper, diced
  • 1 jalapeno, finely diced
  • 1 cup frozen corn
  • 2 cloves garlic, finely minced
  • 2 (19-ounce) cans white beans, drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • salt and pepper, to taste
  • 4 cups vegetable broth
  • 1/2 cup vegan cream cheese

Optional Garnishes

  • tortilla chips
  • quartered limes
  • additional cilantro

Instructions

  • Wash and prepare the onion, bell pepper, and jalapenos.
  • Add all the ingredients to the pressure cooker except for the vegan cream cheese. Stir to combine.
  • Add the lid and place the knob to sealing position. Select high pressure and set the timer for 5 minutes. (see notes)
  • Once cooked, carefully release the pressure immediately until the lever drops.
  • Open the lid carefully and add in the vegan cream cheese. Stir to melt.
  • Serve in a bowl and garnish with cilantro, tortilla chips, and lime juice if desired.

Notes

Pressure cooker notes: Allow about 20 minutes for the instant pot to come to pressure before cooking.
To cook on the stovetop:
  1. Wash and prepare the onion, bell pepper, jalapeños.
  2. Add all the ingredients to a large pot except for the vegan cream cheese.
  3. Bring to a boil, once boiling reduce heat, and simmer for 25 minutes.
  4. After 25 minutes, add the cream cheese, and stir to melt.
  5. Serve in a bowl, and garnish with cilantro.
To store leftovers: Refrigerate for up to 5 days. Or freeze in an air-tight freezer-safe container for several months. Thaw in refrigerator before reheating in microwave or on the store.
To make this soup even creamier, remove a fourth of the soup and blend until smooth before adding back into the pot. Or use an immersion blender to blend just a portion of the soup. Just be sure not to blend it all to keep some of that beautiful texture.

Nutrition

Calories: 83kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 532mg | Potassium: 141mg | Fiber: 2g | Sugar: 2g | Vitamin A: 382IU | Vitamin C: 33mg | Calcium: 25mg | Iron: 1mg