White Bean Soup Instant Pot Recipe
This white bean soup Instant Pot recipe is incredibly easy to make with minimal prep work and clean-up! It's also hearty, delicious, and affordable!
Servings 8
Calories 83kcal
Equipment
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-oz cans white beans, drained and rinsed
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- Salt to taste
- Pepper to taste
- 4 cups vegetable broth
- 1/2 cup vegan cream cheese
Instructions
- Add all the ingredients to the Instant Pot except for the vegan cream cheese.
- Stir to combine.
- Cover with the lid and place the knob to Sealing. Select High Pressure and set the timer for 5 minutes.
- Carefully release the pressure immediately until the lever drops.
- Open the lid carefully and stir in the vegan cream cheese.
- Pour the vegan white bean soup into a bowl and serve with a lime wedge, jalapeno slices, and cilantro. Enjoy!
Notes
- If it's your first time using the Instant Pot, it may seem like nothing is happening after setting the timer. This is because the Instant Pot will take about 20 minutes to come to pressure before the actual cooking countdown begins.
- Add all the ingredients (except for the vegan cream cheese) to a large pot, stir to combine, and bring to a boil. Then, reduce heat and simmer for 25 minutes. Finally, stir in the cream cheese.
- Allow your Instant Pot white bean soup to cool, and store it in an airtight container in the fridge for up to 5 days. You can also freeze the vegan white bean soup for one month. Just thaw it in the refrigerator before reheating it on the stove.
Nutrition
Calories: 83kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 532mg | Potassium: 141mg | Fiber: 2g | Sugar: 2g | Vitamin A: 382IU | Vitamin C: 33mg | Calcium: 25mg | Iron: 1mg