Instant Pot Garlic White Bean Soup

Creamy, garlicky, and full of flavor — this Instant Pot Garlic White Bean Soup is a cozy, easy meal that’s vegetarian and can be made dairy-free.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 10

Pressure Release 5

Total Time 40

Servings servings

Calories 199kcal

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

Shallot: You could use white onion, red onion, or yellow onion in place of the shallot.

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.