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Vegan Instant Pot White Bean Soup with Swiss chard and tomatoes, topped with vegan parmesan.

Instant Pot White Bean Soup With Swiss Chard

Delaney Marie
This Tuscan-inspired Instant Pot White Bean Soup is hearty, wholesome, and packed with fresh veggies. A cozy vegan meal that’s fresh, comforting, and easy to make any night of the week!
*Note that From Start to Finish is an estimate that may vary a bit depending on your instant pot model.
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From Start to Finish1 hour 20 minutes
Servings4 servings

Ingredients

  • 1 medium yellow onion - diced
  • 3 celery stalks - diced
  • 2 carrots - diced
  • 4 cloves garlic - minced
  • 2.5 cups veggie broth
  • 1 whole sprig fresh rosemary
  • 1 tablespoon fresh thyme leaves - removed from stem
  • 1 bay leaf
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • 2 cans cannellini beans
  • 1 can fire roasted diced tomatoes - (with juices)
  • 3 tablespoon tomato paste
  • leaves from 1 bunch Swiss chard - roughly chopped (stems discarded)
  • 2 teaspoon lemon juice
  • Optional: vegan parm - for serving

Instructions

  • Sauté the veggies:
    Set your Instant Pot to sauté mode. Add a splash of water, onion, celery, and carrot. Sauté for 5 minutes, stirring occasionally and adding more water as needed to prevent sticking.
    Add garlic and sauté 1 more minute.
  • Add broth, herbs, & beans:
    Stir in the veggie broth, rosemary sprig, thyme, bay leaf, paprika, and salt.
    Add the cannellini beans and stir to combine.
    Add tomatoes and tomato paste on top, do NOT stir.
  • Pressure cook:
    Turn off sauté mode, secure the Instant Pot lid, and make sure the valve is set to "sealing". Set the Instant Pot to high-pressure for 15 minutes. (It typically takes 10 minutes to come to pressure before the 15 minutes begins).
    Once the Instant Pot has completed the 15 minute pressure cook, allow a full natural pressure release (this usually takes about 20 minutes, the valve will drop when finished).
  • Remove bay leaf and rosemary sprig:
    Using kitchen tongs, carefully remove the bay leaf and what is left of the sprig of rosemary.
  • Blend part of the soup:
    Carefully transfer 1.5 cups of soup to a high-powered blender and blend until smooth. Return to the pot and stir to combine.
  • Finishing touches:
    Set the Instant Pot back to sauté. Add Swiss chard and cook just until it starts to wilt.
    Stir in lemon juice, and adjust salt to taste.
    Serve and top with vegan parmesan, if desired. Enjoy!
Did you make this recipe?Mention @joyfulbalanceofficial on Instagram and show the world your plant based creation!