Jkawe

Vegetarian

Instant Pot Bean Soup

Instant Pot Bean Soup is a hearty soup that cooks in the pressure cooker. White beans, potatoes, carrots and spinach along with spices create the perfect easy meal. Garnish with fresh parsley, Parmesan cheese and serve with crusty bread.

  • Prep15 min
  • Cook30 min
  • Total45 min
  • Makes4 servings
  • Calories198
Instant Pot Bean Soup

Method

  1. 1

    Place the oil, red onion, garlic, potatoes, carrots, celery and chicken stock into the Instant Pot.

  2. 2

    Close the lid and valve and set on high pressure for 6 minutes.

  3. 3

    Quick release the steam. Open the valve and lid and set on the sautee setting.

  4. 4

    Add the white beans, baby spinach, Italian seasoning and turmeric and cook for 4 minutes or until the spinach begins to wilt. Season with salt and pepper and lemon juice {optional}.

  5. 5

    Garnish with parsley and Parmesan cheese.

Notes

You can also make this over the stove. You would start by heating olive oil in a pot over medium heat. Add in the onion and garlic and sauté for 5 minutes. Add in the vegetable broth, potatoes, carrots and celery and simmer until the potatoes are soft. Once the potatoes are soft you can add in the spinach and stir until wilted. Serve warm with parsley and Parmesan cheese.

Per serving

  • Carbs22 g
  • Protein5 g
  • Fat11 g
  • Fiber5 g

Also filed under

Vegetarian Soup

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