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+ servings
recipe for Instant Pot soup
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5 from 2 votes

Instant Pot Hearty White Bean and Vegetable Soup Recipe

This easy hearty white bean and vegetable instant pot soup recipe is a vegetarian or vegan-friendly option that you can make in no time…
Prep Time19 mins
Cook Time21 mins
Total Time40 mins
Course: Soup
Cuisine: American
Keyword: hearty, instant, instant pot, meal, quick, recipe, soup, sugar and cloth, vegan, vegetable, vegetarian, white bean
Servings: 4 people
Calories: 144kcal


  • tbsp olive oil
  • 1 onion, diced
  • 3 carrots chopped
  • stalks celery chopped
  • 2 cup zucchini sliced
  • 1 tsp dried Italian seasoning
  • 2 cup kale leaves shredded
  • 4 cup vegetable broth
  • 1 28 oz can crushed tomatoes with juice
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 0.5 tsp salt I start with 1/2t and add to taste
  • 0.5 tsp freshly ground pepper
  • 0.5 cup ditalini noodles or other small noodles
  • 1 15 oz can white beans drained and rinsed
  • chopped parsley and grated parmesan cheese for garnish optional


  • Place oil in the bottom of the Instant Pot and turn on the sauté setting.
  • Add the onion and cook until lightly softened and caramelized, about 5 minutes. 
  • Add the carrots, celery, zucchini and seasoning.
  • Cook and additional 3-4 minutes, stirring often.
  • Press cancel/keep warm button, then add all remaining ingredients except the white beans to the pot.
  • Place the cover on and then hit the manual button and cook on high pressure for 7 minutes. 
  • Let the pressure come down naturally for 10 minutes, then quick release and remove cover.
  • Stir in the beans and season to taste. 
  • Garnish with parsley and parmesan cheese, if using. Serve immediately.


Serving: 1g | Calories: 144kcal | Carbohydrates: 30g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 1345mg | Potassium: 601mg | Fiber: 3g | Sugar: 7g | Vitamin A: 11736IU | Vitamin C: 56mg | Calcium: 90mg | Iron: 2mg