5 Minute Vegetarian Instant Pot White Bean Soup Recipes
5 MINUTE VEGETARIAN INSTANT POT WHITE BEAN SOUP
This 5 Minute Instant Pot White Bean Soup is packed with vegetables, is pantry friendly, and is a perfect healthy soup recipe, perfect for quick meals.
Provided by Stephanie Wilson
Categories Instant Pot
Time 10m
Number Of Ingredients 10
Steps:
- See the notes section on adding an onion.
- Add the garlic, a package of frozen mixed vegetables, broth, drained, diced tomatoes, drained and rinsed can of white beans, and Italian seasoning to the base of the Instant Pot.
- Select manual high pressure and cook for 5 minutes. Once cooked, quickly release the pressure and remove the lid.
- Switch the setting to saute. Once the soup begins to boil, add the Parmesan cheese, salt, and pepper to taste and the fresh baby spinach. Cook until the spinach is wilted, about 1 minute.
- Ladle into bowls, top with additional parmesan cheese, or cheese of choice if desired.
Nutrition Facts : Calories 266 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 3 grams fat, Fiber 13 grams fiber, Protein 17 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1038 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
INSTANT POT BEAN SOUP (ONLY 5 INGREDIENTS)
Try this healthy and delicious 5-ingredient Instant Pot bean soup for lunch or dinner. It's easy to make, gluten-free and budget-friendly features a handful of key ingredients that add plenty of flavor. You can use any dried beans you like; we opted for Great Northern white beans.
Provided by Instant Pot Eats
Categories Soup
Time 1h25m
Yield 4
Number Of Ingredients 10
Steps:
- Measure out about 1.5 cups of dried white beans. Add unsoaked beans to the Instant Pot together with 5 cups of water. We're not adding salt at this stage as it tends to make the beans tougher. They will take on the flavor in the soup.
- Select Bean/Chili button on Normal mode (30 minutes, HIGH) or use the manual Pressure Cook button and adjust the time to 30 minutes on HIGH. The Instant Pot will take 15 minutes to come to pressure due to the amount of liquid. Once the timer has finished, release the pressure naturally for 15 minutes.
- Then strain the beans and rinse. They are now ready for adding to our soup!
- Rinse and wipe the pot clean. Place back in the Instant Pot and turn the Saute function on. Once hot, add 2 tablespoons of olive oil, onions and bacon and cook for 5 minutes, stirring a few times. Then press Cancel to stop the Saute process.
- Pour in 3 cups of stock and stir by scraping the bottom with a spatula.
- Add the pre-cooked or canned beans, chopped carrots, and tomato sauce. Stir through.
- Secure and lock the lid. Select Pressure Cook and adjust the time to 3 minutes on HIGH. Once the timer has finished, allow 5 minutes for natural release and then use the quick release to let off the pressure.
- Open the lid and stir the soup. Taste for salt and add black pepper or a pinch of chili flakes for an extra kick. Serve as is or garnish with basil or parsley if you have some on hand.
Nutrition Facts : Calories 417 calories, Sugar 10.3 g, Sodium 654.1 mg, Fat 9.8 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 60.9 g, Fiber 14.4 g, Protein 24.2 g, Cholesterol 13.3 mg
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