Instant Pot garlic white bean soup is the ultimate easy, cozy meal! It’s creamy, flavorful, and comforting, and it’s made with simple ingredients with options to keep it vegetarian or dairy-free.
When you’re craving something warm, hearty, and easy, this Instant Pot Garlic White Bean Soup is the answer. Made with tender white beans, plenty of garlic, and simple seasonings, this soup delivers rich flavor with minimal effort. The Instant Pot does all the work, turning basic pantry ingredients into a cozy meal that feels homemade and nourishing.
This recipe is naturally vegetarian and is easy to make dairy-free, so it fits a variety of diets and preferences. Serve it with a loaf of crusty bread or a simple salad for a wholesome lunch or dinner.
Ingredient notes and substitutions
- Shallot: You could use white onion, red onion, or yellow onion in place of the shallot.
- Garlic: Feel free to use more garlic if you prefer.
- Broth: For a vegetarian soup, use vegetable broth. If using chicken broth, I recommend using reduced-sodium broth.
- Tomatoes: You can use a different type of diced tomato if you prefer. The fire roasted just adds a bit more flavor.
How to make Instant Pot garlic white bean soup
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Press sauté. Once the pot reads hot, add the olive oil.
Step 2: Stir in the carrots and shallots and cook for 3-4 minutes, stirring regularly.
Step 3: Stir in the garlic and cook, stirring the entire time, for 30 seconds. It’s important to stir the garlic the entire time so that it doesn’t overcook and turn bitter.
Step 4: Stir in the seasoning, thyme, and tomato paste. Press cancel.
Step 5: Add the broth, and scrape up any browned bits from the bottom of the pot.
Step 6: Layer in the beans, tomatoes, bay leaf, and parmesan rind. Do not stir. Stirring may result in a burn warning.
Step 7: Close and lock the lid. Press manual high pressure, and adjust the cooking time to 10 minutes. Be sure the pressure release valve is set to sealing. It should take about 10-15 minutes to come to pressure.
Step 8: Once the cooking time ends, let the pressure release naturally for 5 minutes, then release the remaining pressure by carefully turning the pressure release valve to venting.
Step 9: Remove the bay leaf and parmesan rind. Season with additional salt and pepper, if desired.
Step 10: Stir in cream, and serve topped with parmesan cheese, Italian parsley, and croutons.
Tips
- Heartier soup: You can stir leftover meat, like cooked and shredded chicken, into the soup to make it even heartier.
- Dairy free: To make the soup dairy-free, omit the parmesan rind and parmesan cheese, and use a nondairy creamer.
Serving suggestions
I like to serve this soup with fresh fruit or a green salad to lighten the meal up. You can also serve the soup with rolls or crusty bread and omit the croutons.
Storage
Store any leftover soup in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored.
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Instant Pot Garlic White Bean Soup
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 ¼ cups peeled and diced carrot
- ⅔ cup peeled and diced shallot
- 5 cloves garlic peeled and minced
- 1 tablespoon Italian seasoning
- ½ teaspoon dried thyme
- 1 tablespoon tomato paste
- 4 cups vegetable or chicken broth
- 2-14 ounce cans white beans drained and rinsed
- 14 ounce can fire roasted diced tomatoes
- 1 bay leaf
- 1 Parmesan rind optional
- salt and pepper
- 2 tablespoons cream
- Grated parmesan cheese
- Italian parsley croutons for serving
Instructions
- Press sauté.
- Once the pot reads hot, add the olive oil.2 tablespoons olive oil
- Stir in the carrots and shallots and cook for 3-4 minutes, stirring regularly.1 ¼ cups peeled and diced carrot, ⅔ cup peeled and diced shallot
- Stir in the garlic and cook, stirring the entire time, for 30 seconds.5 cloves garlic
- Stir in the seasoning, thyme, and tomato paste.1 tablespoon Italian seasoning, ½ teaspoon dried thyme, 1 tablespoon tomato paste
- Press cancel.
- Add the broth, and scrape up any browned bits from the bottom of the pot.4 cups vegetable or chicken broth
- Layer in the beans, tomatoes, bay leaf, and parmesan rind. Do not stir.2-14 ounce cans white beans, 14 ounce can fire roasted diced tomatoes, 1 bay leaf, 1 Parmesan rind
- Close and lock the lid. Press manual high pressure, and adjust the cooking time to 10 minutes. Be sure the pressure release valve is set to sealing. It should take about 10-15 minutes to come to pressure.
- Once the cooking time ends, let the pressure release naturally for 5 minutes, then release the remaining pressure by carefully turning the pressure release valve to venting.
- Remove the bay leaf and parmesan rind.
- Season with additional salt and pepper, if desired.
- Stir in cream, and serve topped with parmesan cheese, Italian parsley, and croutons.2 tablespoons cream
Notes
- Shallot: You could use white onion, red onion, or yellow onion in place of the shallot.
- Garlic: Feel free to use more garlic if you prefer.
- Broth: For a vegetarian soup, use vegetable broth. If using chicken broth, I recommend using reduced-sodium broth.
- Tomatoes: You can use a different type of diced tomato if you prefer. The fire roasted just adds a bit more flavor.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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