Instant Pot Creamy White Bean Spinach Vegan Soup

CREAMY WHITE BEAN SPINACH SOUP makes a nourishing and comforting meal full of delicate flavors and refreshing taste. You will enjoy this plant based protein rich soup loaded with super greens.

This vegan and gluten free soup will surely hit all the right spots on your wholesome food quest. This recipe is so creamy and hearty that it will become your family favorite. 

You will love that this Creamy White Bean Spinach Soup recipe feels soo filling and nourishing. With little efforts, you can have a simmering pot of this beautiful, healthy soup wafting the aroma filling your home.

A spoon full of seasoned white beans in creamy soup.

Even better if you use Instant Pot or pressure cooker to make this hearty bean soup. The longer this soup simmers, the better the flavors come together. Speaking of flavors, they are earthy, subtle and soothing. Perfect to elevate the mood on those dreary, cold and gloomy days and nights.

This beautiful Creamy White Bean Spinach Soup has everything in it to make it a wholesome meal. It is high in protein, high in flavor. It has superbly creamy and velvety texture without actually adding any cream in it. It’s nourishing, guilt free goodness, a perfect recipe worth repeating !

Calendar turns to September and my meal planning focus turns to chili and soups. I like to keep the good stash of Comfort Food and Soup Recipes ready. I also keep and well stocked pantry. This way, we can have weekly supply of healthy meals ready.

Creamy White Bean and Spinach Soup-InstantPot-ProfusionCurry

Most of the chilis and soups freeze well too. So I prefer to make a big batch and use it when the non cooking mood kicks in. Frozen meals make great lunch options too.

I use the word “creamy” kind of loosely in the title. I used the creamy texture of the beans to thicken the soup. It’s my favorite trick to add richness without actually adding any extra calories or ingredients. I puree about 1/4 of the soup and toss it back in. That way you also get different textures in each spoon. Beans, pureed beans, veggies -an amalgamation of all that good stuff.

A blue bowl full of vegan White Bean and Spinach Soup made in Instant Pot.

An electric pressure cooker like Instant Pot is perfect for making all sorts of chili and bean recipes. It is great for throwing everything in and locking in as much flavor as possible. The pressure cooking part of it works perfect for stews, chilis and curries. It infuses flavors perfectly.

And you don’t have to watch over while it’s doing its cooking ! A Major plus !! And it cuts down on clean up and is so easy! if you can tell, it currently is my most favorite kitchen gadget.

The base in this CreamyVegetable Soup is really simple (onions, carrots, celery, garlic, herbs, chili) with a focus on the earthiness of the beans. Baby spinach is added for a touch of green at the end, and lemon brightens everything up with the lovely lingering taste.

A dinner serving of white bean spinach soup in three soup bowls.

INGREDIENTS 

2 cups dry navy beans
6 cups low sodium vegetable stock or water
2 cups packed chopped baby spinach
1 tablespoon oil
1 medium yellow onion, diced
1 cup carrots, diced
1 cup celery diced
3 cloves garlic, minced
1 sprig fresh rosemary, minced
2 tablespoons fresh lemon juice
1 tsp All purpose seasoning ( I like Trader Joe’s 21 seasoning salute)
Sea salt, ground black pepper, chili flakes to taste

Ingredients used to make this hearty soup.

HOW TO MAKE THIS SOUP IN INSTANT POT

Wash and rinse the beans well under running water. Put InstantPot on sauté mode. When it displays HOT, add oil. Add the onions, carrots, and celery to the pot and stir. Sprinkle some salt. Sauté the vegetables until lightly softened and translucent, about 5 minutes.

To the pot, add the minced garlic, all purpose seasoning, chili flakes, and rosemary. Stir and cook until garlic is fragrant, about 30 seconds. Add the washed navy beans to the pot and stir. Add the vegetable stock or water to the pot and stir once more. Cancel sauté mode. Close the lid. Select BEAN mode and let InstantPot do it’s magic!

Once it is done cooking and goes to keep warm timer,  wait for 10 mins on keep warm timer and then release the leftover pressure. Open the lid.

Ladle 1/4 of the soup into an upright blender. Let it cool down before you blend. Add some of the lemon juice to the blender as well. Carefully blend 1/4 portion of the soup into smooth puree. Pour this liquified portion back into the pot. Season the soup with salt and pepper.

Put the Instant Pot back on Sauté mode. Add the baby spinach to the pot and let the soup come to a boil. Once the spinach is slightly wilted and bright green, Cancel sauté.

Your yummy Creamy White Bean Spinach Soup is ready ! Drizzle lemon juice and chili flakes , adjust salt and pepper, if needed. Enjoy this creamy warm bowlful goodness!!

White Bean and Spinach Soup-InstantPot-ProfusionCurry

HOW TO MAKE BEAN SOUP ON STOVE TOP

If you are making it on stove top in stockpot, use canned cooked beans to save cooking time. All other instructions are the same except the InstantPot reference. Follow steps to sauté and blending the 1/4 soup for thicker broth. Let the soup simmer for 12-15 minutes on medium low heat. Drizzle lemon juice and chili flakes, adjust salt and pepper, if needed. Your yummy Creamy White Bean Spinach Soup is ready. Enjoy this creamy warm bowlful goodness !!

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A blue bowl full of vegan White Bean and Spinach Soup made in Instant Pot.

Instant Pot Creamy White Bean and Spinach Vegan Soup

Yield: 9 Cups
Prep Time: 10 minutes
Cook Time: 30 minutes
Pressure Build Time: 10 minutes
Total Time: 50 minutes

CREAMY WHITE BEAN AND SPINACH SOUP makes a delicious meal full of delicate flavors and refreshing taste. You will love this plant based protein rich soup loaded with super greens.

Ingredients

  • 2 cups dry navy beans
  • 6 cups vegetable stock or water
  • 2 cups packed chopped baby spinach
  • 1 tablespoon oil
  • 1 medium yellow onion, small dice
  • 1 cup carrots, small dice
  • 1 cup celery small dice
  • 3 cloves garlic, minced
  • 1 tsp All Purpose Seasoning, I like Trader Joe's 21 seasoning salute
  • 1 sprig fresh rosemary, minced
  • 2 tablespoons fresh lemon juice
  • sea salt , ground black pepper and chili flakes , to taste

Instructions

  1. Wash and rinse the beans well under running water. Put InstantPot on sauté mode. When it displays HOT, add oil. Add the onions, carrots, and celery to the pot and stir. Sprinkle some salt. Sauté the vegetables until lightly softened and translucent, about 5 minutes.
  2. To the pot, add the garlic, all purpose seasoning, chili flakes, and rosemary. Stir and cook until garlic is fragrant, about 30 seconds. Add the washed navy beans to the pot and stir. Add the vegetable stock or water to the pot and stir once more. Cancel sauté mode. Close the lid. Select BEAN mode or choose 30 minute High Pressure and let InstantPot do it's magic !
  3. Once it goes to keep warm timer, after it is done cooking, wait for 10 mins and then release the pressure. Open the lid.
  4. Ladle 1/4 of the soup into an upright blender. Let it cool down before you blend. ( You can also use immersion blender and blend the soup in the pot for couple times) Add some of the lemon juice to the blender as well. Carefully bring the speed of the blender up to high and blend until this portion of the soup is totally liquified. Pour this liquified portion back into the pot. Season the soup with salt and pepper.
  5. Put the Instant Pot back on Sauté mode. Add the baby spinach to the pot and let the soup come to a boil. Once the spinach is slightly wilted and bright green. Drizzle lemon juice and chili flakes , adjust salt and pepper, if needed. Cancel sauté. Your yummy soup is ready. Enjoy this creamy warm goodness bowlful !

How to Make this Soup on Stove-top

  1. If you are making it on stove top in stockpot, use canned cooked beans to save cooking time. All other instructions are the same except the InstantPot reference. Follow steps to sauté and blending the 1/4 soup for thicker broth. Let the soup simmer for 12-15 minutes on medium low heat. Drizzle lemon juice and chili flakes , adjust salt and pepper, if needed. Your yummy soup is ready. Enjoy this creamy warm goodness bowlful !

Notes

Notes

* To make this soup Oil Free , simply skip the oil sautéing part and use 1 tbsp. of extra oil instead.

* The BEAN setting is automatic setting on InstantPot. It is 30 minutes on high pressure. You have to factor in amount it takes the instantpot to come to pressure. So overall, from start to finish, this recipe gets done in an hour.

Nutrition Information:
Yield: 6 Serving Size: 1.5 cup
Amount Per Serving: Calories: 296Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgCarbohydrates: 51gFiber: 13gSugar: 6gProtein: 17g

Nutritional values are provided as a courtesy and the values are approximate. The values will change depending on the exact ingredients, measurements and brands used. As always, for specific health issues and dietary requirements please consult medical professional.

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9 thoughts on “Instant Pot Creamy White Bean Spinach Vegan Soup”

  1. This is perfect for the cold weather that’s creeping in! Thank you. A hot bowl of soup is good for the soul ?.

    Reply
  2. How long on bean mode? I’ve never used it, is it already a specific time setting? Thank you. I need to make this, in Colorado Springs we had a winter storm blow through. This will be perfect to warm my soul.

    Reply
    • Christina,
      Bean mode is automatic setting on InstantPot. Once it comes to pressure, it takes about 20-25 minutes to cook beans. Hope the soup makes it comforting. stay warm and safe. We have blizzard warning and 12″ snow too. Too early this year

      Reply
  3. Followed recipe and it took way longer than the 30 mins on bean/chili mode. I did 2 bean modes and then another 15 mins on high pressure to get the beans cooked al dente. Didn’t do the part where you put it in the food processor either because it was already thick enough by this point.

    Reply
    • Sorry to hear that I didn’t cook well on BEAN mode. That is the recommended mode by IP and it works petfectly for me every time. Navy beans aren’t that hard beans so I am surprised to hear that it needed two settings

      Reply
    • If using soaked beans, Manual or Presure cook High setting for 20 minutes. If using un soaked beans it will be 40-50 minutes

      Reply
  4. 5 stars
    This was so easy and so tasty. I used the TJ 21 Salute Seasoning as recommended, which I rarely use, and now I think I need to use it more often. The bean setting worked for me. Were a little hard before the second saute step to cook the spinach, but perfect after that step. Will make again as the weather gets colder.

    Reply

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