Pressure Cooker White Bean Soup

This easy Pressure Cooker White Bean Soup features a comforting blend of cannellini beans, fennel, onion, aromatic herbs, garlic, and savory Parmigiano Reggiano, cooked to perfection for a flavorful and creamy texture. Ideal for chilly nights, this hearty bean soup recipe is also a convenient option for meal prep, remaining delicious even when reheated.

Jump to:

• Ingredients Needed to Make Pressure Cooker White Bean Soup
• Do I have to pre-soak dried beans before I pressure cook them?
• Preparing Dried White Beans for Your Creamy Bean Soup
• Can I use canned beans for white bean soup?
• Serving Suggestions and Garnishes for White Bean Soup
• Storage & Freezing
• Essential Tools for Making Pressure Cooker White Bean Soup
• Adjusting Cooking Times for Different Pressure Cooker Models
• Explore More Deliciously Cozy Homemade Soup Recipes
• Pressure Cooker White Bean Soup

Ingredients Needed to Make Pressure Cooker White Bean Soup

Enjoy the delightful flavors of this easy Pressure Cooker White Bean Soup with these simple ingredients:

• White Beans (Dried or Canned): I prefer to use cannellini beans for their creamy texture -- These Marcella beans are a specific variety of cannellini beans I love to use. You can also use other varieties of white beans such as Great Northern beans or Navy beans based on your preference and availability.
• Fennel: Adds a subtle hint of sweetness and aromatic flavor.
• Garlic: Enhance the depth of flavor with cloves of fresh garlic. If you don't have fresh garlic, feel free to substitute for garlic powder.
• Yellow Onion: Bring a mellow sweetness and savory base to your soup. To simplify preparation and reduce chopping, I typically trim the ends off the onion, peel the outer layer of skin, and slice it in half. The onion will break down well in the pressure cooker, adding depth of flavor effortlessly.
• Parmesan Rind: Utilize the rind of Parmigiano Reggiano cheese to infuse your soup with rich umami notes and depth of flavor.
• Rosemary, Sage, and Thyme: Elevate the aroma and taste of your soup with a fragrant blend of dried or fresh herbs, including rosemary, sage, and thyme.
• Cracked Black Pepper: Add a touch of warmth and spice to your soup with freshly cracked black pepper.
• Red Pepper Flakes: Introduce a subtle heat and depth of flavor with red pepper flakes.
• Kosher Salt: Enhance the overall flavor profile and balance of your soup with a pinch of kosher salt -- Diamond Crystal kosher salt is a staple in my pantry.
• Broth: Provide a savory and nourishing base for your soup by using chicken broth or opt for vegetable broth for a vegetarian-friendly version.
• Optional toppings: I love serving this soup with fresh herbs, shredded Parmigiano Reggiano cheese, and lemon zest or lemon wedges.

Do I have to pre-soak dried beans before I pressure cook them?

While it's not necessary to pre-soak your white beans for this pressure cooker soup recipe, I personally find it beneficial for a few reasons:

• Accelerates Cooking Time: Pre-soaking the beans, although optional, can further reduce the cooking time in the pressure cooker. This step partially hydrates the beans, allowing them to cook more quickly.
• Promotes Even Cooking: Soaking the beans helps them cook more evenly and reduces the risk of them rupturing during cooking (although slight breakage can contribute to the desired texture in this soup).
• Enhances Digestibility: For those with sensitive stomachs or digestive issues, pre-soaking the beans can aid in reducing gas-producing indigestible carbohydrates and phytate content (phytic acid), making them easier to digest.

Preparing Dried White Beans for Your Creamy Bean Soup

Learn how to properly prepare dried white beans to achieve optimal texture and flavor in this easy soup recipe. Explore step-by-step instructions for both pre-soaked and un-soaked beans below:

Pre-Soaked Dried White Beans

To prepare pre-soaked dried white beans for your soup, begin the night before or in the morning. Transfer the dried beans to a large bowl and cover them with water, ensuring the water level is about 2 inches above the beans. Cover the bowl and allow the beans to soak for 8-12 hours. After soaking, drain the beans well and rinse them thoroughly, discarding the soaking liquid.

For pre-soaked dried beans, you'll need to use atleast 48 oz (6 cups) broth. Cook the white beans for 50 minutes at high pressure followed by 15 minutes of natural pressure release.

Un-Soaked Dried White Beans

If you prefer to use un-soaked dried white beans, rinse them thoroughly before cooking. Increase the amount of broth to atleast 64 oz (8 cups), ensuring the beans are covered by about 1 ½ - 2 inches of liquid. Increase the pressurized cook time to 65 minutes at high pressure followed by 15 minutes of natural pressure release.

Can I use canned beans for white bean soup?

Yes, you can absolutely use canned beans to make white bean soup! Canned beans offer convenience and can significantly reduce the cooking time of your soup. Additionally, using canned beans allows for greater flexibility in meal planning, making it easier to whip up a comforting batch of white bean soup whenever the craving strikes.

To use canned beans, simply drain and rinse them before adding them to your soup pot or pressure cooker. You'll need atleast 32 oz (4 cups) broth to make this soup when using canned beans).

However, since canned beans are already cooked, it's important to adjust the cooking time accordingly to ensure all the flavors meld together. I recommend adjusting the cook time to 20-25 minutes at high pressure (depending on your preferred level of bean softness and breakdown) followed by 15 minutes of natural pressure release. This adjustment ensures your easy white bean soup turns out just as delicious and satisfying as if you had used dried beans.

Serving Suggestions and Garnishes for White Bean Soup

Looking to add some extra heartiness and flavor to your White Bean Soup? Consider serving it alongside a tasty side dish or adding a few delicious garnishes. Check out some of my personal favorite accompaniments and toppings for this comfort food recipe:

Side Dishes:

• Buttery Cornbread: Indulge in the warmth of a slice of this Brown Butter Buttermilk Skillet Cornbread, which pairs beautifully with pressure cooker bean soup.
• Bread: Soak up every last drop of rich broth with a crusty baguette, garlic bread, or these No-Knead Dinner Rolls.
• A Side Salad: Add a light side salad like this one featuring Radicchio, Green Olives, Blue Cheese, and Candied Walnuts, dressed in a light maple Dijon vinaigrette.

Toppings and Garnishes:

• Grated Parmesan Cheese: Enhance the richness of your soup with a generous sprinkle of Parmesan cheese.
• Fresh Herbs: Elevate your soup's aroma and taste with a medley of freshly chopped basil, dill, and parsley.
• Shredded Chicken or Turkey: If you want to add extra heartiness to this white bean soup, shredded rotisserie chicken or leftover Thanksgiving turkey makes a wonderful addition.
• Savory Bacon or Pancetta: Crumble crispy bacon or pancetta on top for a savory crunch.
• Citrusy Lemon Juice: Brighten up your soup with a squeeze of fresh lemon juice for a burst of tangy freshness.
• Spicy Red Pepper Flakes: For those craving a bit of heat, sprinkle red pepper flakes for an extra kick.
• Rich Olive Oil Drizzle: Finish off with a drizzle of extra virgin olive oil to add depth and richness to your bowl.

Storage & Freezing

When stored in airtight containers in the refrigerator, this Pressure Cooker White Bean Soup should keep for up to 4 days. Additionally, this homemade soup recipe freezes exceptionally well for up to three months when stored in airtight freezer-safe containers.

To reheat, follow these simple steps:

1. Thawing: Allow the soup to thaw in the refrigerator overnight.
2. Reheating on Stove: Transfer the thawed soup into a pot and reheat over medium heat on the stove until warmed through.
3. Microwave Method: Alternatively, you can reheat individual servings by placing them in a microwave-safe container and heating in the microwave until thoroughly warmed.

Essential Tools for Making Pressure Cooker White Bean Soup

• A colander
• A cutting board
• A chef's knife
• A kitchen scale
• Liquid measuring cups
• Measuring spoons
• A wooden spoon or spatula
• If you are pre-soaking dried beans rather than canned you will also need a large mixing bowl and a bowl cover (or a clean kitchen towel is fine)
• An electric pressure cooker (see below)

Are you looking to upgrade your cooking tools or replenish your pantry?

Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

Adjusting Cooking Times for Different Pressure Cooker Models

I intentionally use the term 'pressure cooker' instead of 'Instant Pot' to ensure flexibility for users of various brands. While I personally utilize an Instant Pot Ultra 6qt, rest assured that this pressure cooker soup recipe is easily adaptable to other electric pressure cooker models as well.

It's important to note potential variations in cooking times among different pressure cooker models. In my previous experience with a Cuisinart electric pressure cooker, I observed that dishes cooked more intensely than my Instant Pot, so adjustments to cooking time were necessary between the two models.

For the Instant Pot model I use, I've found optimal results for this soup: about 20-25 minutes on high pressure for canned beans (depending on how soft and broken down you like your beans), 50 minutes on high pressure for pre-soaked dried beans, or 65 minutes on high pressure for unsoaked dried beans, followed by at least 15 minutes of natural pressure release.

Explore More Deliciously Cozy Homemade Soup Recipes

Love this easy Pressure Cooker White Bean Soup? Here are some more of my favorite cozy and warm soup recipes to enjoy:

• Pressure Cooker Black Bean Soup
• Pressure Cooker Split Pea Soup with Smoked Ham Hock
• Chicken Poblano Chili
• French Lentil Soup
• Chili with Butternut Squash
• Roasted Broccoli Cauliflower Soup
• Sausage, Potato, and Sauerkraut Soup with Rye Croutons
• Roasted Poblano Corn Chowder
• Roasted Butternut Squash Soup
• Chunky Tomato Basil Soup

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