Go Back Email Link
+ servings
recipe for Instant Pot soup
Print Recipe
5 from 2 votes

White Bean and Vegetable Instant Pot Soup Recipe

This 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: Main Course
Cuisine: Soup
Keyword: instant pot soup
Servings: 4
Calories: 424kcal


  • Instant Pot


  • 2 tbsp olive oil
  • 1 onion diced
  • 3 carrot chopped
  • 2 celery stalk chopped
  • 2 cup zucchini sliced
  • 1 tsp dried Italian seasoning
  • 2 cup kale leaves shredded
  • 4 cup vegetable broth
  • 28 oz crushed tomatoes canned with juice
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1/2 tsp salt taste and add more if more saltiness is desired
  • 1/2 tsp freshly ground pepper
  • 1/2 cup ditalini noodles or other small noodles
  • 15 oz white beans canned, drained and rinsed
  • Chopped parsley and grated parmesan cheese optional for garnish


  • 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. 
  • Optional: Garnish with parsley and parmesan cheese. Serve immediately.


Serving: 1g | Calories: 424kcal | Carbohydrates: 72g | Protein: 19g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 1621mg | Potassium: 1786mg | Fiber: 16g | Sugar: 18g | Vitamin A: 12185IU | Vitamin C: 67mg | Calcium: 297mg | Iron: 8mg