Try this 1 Minute Instant Pot White Bean Soup recipe
- 2 leaves
- 2 tsp garlic powder
- 1/2 tsp red pepper flakes
- 1 tsp dried basil
- 2 tbsp extra virgin olive oil
- salt and pepper (to taste)
- 1 yellow onion (diced)
- 3 cups vegetable or chicken broth
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 5 cloves garlic (thinly chopped)
- 3 cups canned or cooked great northern beans (rinsed and
- 1 tbsp dried rosemary
- 1/2 tbsp dried chopped onion
- 4 cups spinach or kale (chopped)
- 1/2 cup fresh parmesan (grated (optional))
- Carbohydrate 16.2248443793708 g
- Cholesterol 0 mg
- Fat 13.5300668761099 g
- Fiber 2.42704992637815 g
- Protein 1.26298187532333 g
- Saturated Fat 2.05800300053808 g
- Serving Size 1 1 recipe (754g)
- Sodium 2978.89275000357 mg
- Sugar 13.7977944529927 g
- Trans Fat 0.462130375181792 g
- Calories 183 calories
Step-by-step
- Add all of the ingredients except for the spinach, parmesan, salt and pepper to your Instant Pot Pressure cooker.
- Place the lid on your pot. Make sure the pressure knob is in the SEALING position.
- Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 1.
- When the pot beeps to let you know it’s finished, switch the pressure knob from the SEALING to the VENTING position, causing a quick pressure release. Use caution while the steam escapes, it’s hot.
- Salt and pepper to taste and stir in spinach while the soup is still hot. Serve warm with a sprinkle of parmesan cheese.
A steaming bowl of white bean soup yields a thick, opaque broth punctuated by tender vegetables and the pungent bite of fresh garlic. Aromatics soften completely under high pressure while retaining their structural integrity in the sealed chamber. The broth absorbs starches released from the beans, creating a velvety consistency without heavy cream.
Success relies entirely on managing the natural and forced release cycles of the pressure cooker. Cooking legumes at high pressure forces moisture into the cellular walls rapidly, but venting too quickly after just one minute of processing can cause foaming through the valve. Allow the pressure to stabilize for five minutes before manually shifting the knob to venting to prevent sputtering liquid.
Garlic powder and chopped cloves interact differently during the heating cycle, providing both a sharp baseline and a mellow background note. Sulfur compounds in the onions and garlic break down under sustained heat, releasing sweet monosaccharides that balance the earthy, mineral profile of the Great Northern beans. Salt added at the end of the cooking cycle prevents the bean skins from toughening prematurely in the saline liquid.
Stirring greens into the residual heat just before serving ensures bright chlorophyll retention rather than drab oxidation. Grated parmesan provides amino acids that enhance savory perception through umami synergy. Store leftovers in an airtight glass container for up to four days in the refrigerator.
