This is the third and final blog post in my series of what originally started as winter soups to make in the Instant Pot. It was cold this weekend but this week will be ridiculously hot (at least in the Northeast US).
I love to make white bean chicken chili in my Instant Pot but also saw there were lots of recipes for white bean soup. I ended up creating my own version since a lot of the options were vegan but will clarify in the recipe how to keep it vegan if you are interested (I can’t vouch for the flavor though!).
Even though the soup is creamy, it is light and perfect for Spring weather. I had it as an appetizer with dinner but also made it my main lunch course. You can freeze it as well but I haven’t tried to do it.
Creamy White Bean Soup
Ingredients:
- 1 lb dry great northern beans (can soak overnight or cook longer and soak while prepping)
- 1 tablespoon olive oil
- 1/2 yellow onion (large), chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 3 cloves of garlic, minced
- Spices: 1 teaspoon salt, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon Hungarian paprika, salt and pepper to taste once it is finished
- 5 cups chicken broth (use vegetarian to keep vegan)
- 1 tablespoon lemon juice
- 1/4 cup half and half (can use coconut milk or another non-dairy substitute to make vegan or none at all)
Directions:
- Soak beans if not done overnight while chopping veggies. Chop onions, carrots, and celery.
- Turn the Instant Pot to sauté setting and when it says hot, add the olive oil. Set it to 5 minutes and cook the vegetables with the salt until softened and then add the garlic and cook another minute.
- Add the oregano and rosemary, cook for another 30 – 60 seconds and deglaze bottom of the pot with 1-2 tablespoons of the broth.
4. Add the soaked beans (rinse and strain) and the rest of the chicken broth. Lock the lid into place and set the pressure valve to “sealing.” Choose the pressure cook button and set it to high pressure. If beans soaked overnight, set it to 17 minutes, otherwise set it to 35-40 minutes. Remember it takes about 15 minutes prior to this time to build the pressure. Once the cooking is done, allow the pressure to release naturally (silver valve comes down), which is about 20-25 minutes.
5. Once the pressure is released, remove the lid and add the lemon juice (can use zest from 1/2 a lemon instead) and the half and half as well as rest of the spices. Use an immersion blender to mix the soup. Taste as you blend to decide if more spices, salt, and pepper are needed. Blend to desired consistency and serve! I sprinkled extra paprika and dried basil on top.
I will start looking for more Spring and Summer inspired Instant Pot recipes now that things are warming up! Let me know if there are any special requests.