Easy Vegan White Bean Soup Recipe (Instant Pot)
This simple vegan white bean soup is a warm, wholesome, and satisfying dish, rich in flavor and protein, and comes together in no time.
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.
