This easy vegan white bean soup made in the Instant Pot is one of my go-to recipes when I want something comforting, nourishing, and fuss-free. It’s packed with nutritious vegetables and smooth, velvety white beans — and the best part? It requires virtually no effort to bring it all together.
All you need to do is chop up a few simple vegetables—think onion, carrots, celery—and then everything goes straight into the Instant Pot. No complicated steps or hard-to-find ingredients. Just wholesome, everyday staples.
The Instant Pot does the heavy lifting, making this soup ideal for busy weeknights or laid-back weekends when you still want something homemade. It’s warm, flavorful, and totally plant-based, so it’s a win for both your health and your budget.
Even better? Cleaning up is easy, and the leftovers taste even better the next day. I’ve also included easy stovetop directions in case you don’t have an Instant Pot on hand—because everyone deserves a bowl of this cozy, delicious soup.
Wondering What Makes This Special?
What sets this white bean soup apart? It’s all about simplicity without compromise.
This is a true set-it-and-forget-it recipe—just chop a few fresh veggies, toss everything into the Instant Pot, and let it work its magic. No sautéing, no extra pans to wash, no complicated steps. It’s the kind of meal you can throw together on a weeknight without the stress.
But don’t let the ease fool you—this soup delivers big on flavor. The creamy white beans soak up all the goodness from the garlic, herbs, and vegetables, creating a rich, savory broth that tastes like it simmered all day. It’s hearty, wholesome, and the kind of comforting bowl that makes you feel taken care of.
Best of all? You’ll be left with just one pot to clean. It’s fast, nourishing, and seriously satisfying—everything a good soup should be.
What You’ll Need and Substitutions
- Yellow onion & garlic – Classic aromatics that build a flavorful base.
- Yellow bell pepper – Adds mild sweetness; red or orange work too.
- Jalapeño – Brings a gentle heat; optional if you prefer it mild.
- Frozen corn – Sweet, colorful, and easy. You can also add any other frozen vegetables you prefer.
- White beans – Cannellini are best for creaminess. Rinse if using canned.
- Spices – A blend of cumin, oregano, chili powder, salt, and black pepper. Feel free to add rosemary or thyme for extra depth.
- Vegetable broth – The savory liquid that ties everything together.
- Vegan cream cheese – Makes the soup rich and creamy. You can substitute with cashew cream or coconut milk if preferred.
Tips For Making Vegan White Bean Soup
The Instant Pot Takes Its Time (And That’s Okay!)
If you’re new to the Instant Pot, don’t be surprised if it seems like nothing’s happening after you hit “Start.” The truth is, it takes about 15–20 minutes just to build up pressure before the actual cooking timer kicks in. So even if the recipe says 10 minutes of cook time, plan for a little longer start-to-finish. That extra time is totally normal — and totally worth it for the cozy, flavorful soup that comes out in the end.
Making It on the Stovetop? Here’s How:
No Instant Pot? No problem. This soup adapts beautifully to the stovetop. Just toss all your ingredients into a big soup pot — save the vegan cream cheese for the end — give it a good stir, and bring it all to a gentle boil. Once it starts bubbling, reduce the heat and let it simmer uncovered for around 25 minutes. When the beans are tender and everything smells amazing, stir in the cream cheese to make it extra creamy.
How to Store Leftovers Like a Pro
Let your soup cool completely before storing. Transfer it to an airtight container and pop it in the fridge — it’ll stay fresh and delicious for up to 5 days. Want to save some for later? This white bean soup freezes really well! Just portion it out, freeze for up to a month, and when you’re ready, thaw it in the fridge overnight. Reheat on the stove or in the microwave and you’re back to cozy, hearty comfort in no time.
Easy Vegan White Bean Soup Recipe (Instant Pot)
Equipment
- Instant Pot
Ingredients
- 1 large onion, diced
- 1 yellow bell pepper, diced
- 1 jalapeño, finely diced (remove seeds if you want it milder)
- 1 cup frozen corn
- 2 cloves garlic, minced really fine
- 2 cans white beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 cups vegetable broth (choose a good quality one for best flavor)
- 1/2 cup vegan cream cheese (adds creaminess without dairy)
Optional Garnishes:
- Lime wedges (for squeezing over the top)
- Sliced jalapeño (for an extra kick)
- Fresh cilantro leaves
Instructions
- Gather all your ingredients and add them to the Instant Pot—hold off on the vegan cream cheese for now. Mix everything well to ensure the flavors meld seamlessly. Close the lid securely, ensuring the valve is in the Sealing position. Choose the High Pressure setting and let it cook for 5 minutes.
- Once the cooking time is up, carefully perform a quick release by turning the valve until the pressure drops completely. Open the lid gently, then stir in the vegan cream cheese until it’s fully melted and creamy.
- Ladle the soup into bowls, and don’t forget to top it off with a fresh squeeze of lime, some spicy jalapeño slices, and a sprinkle of cilantro. Dig in and enjoy every cozy, comforting spoonful!
Notes
- The Instant Pot needs about 15–20 minutes to build pressure before the cook timer begins — totally normal!
- For best results, stir in the vegan cream cheese after pressure cooking to keep the texture smooth.
- Let the soup cool before storing. It keeps in the fridge for up to 5 days or freezes well for up to 1 month.
