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a gold spoon in a white bowl filled with white beans and broth

Pressure Cooker White Bean Soup

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  • Author: Jenni
  • Prep Time: 15 minutes
  • Pressure + De-Pressure Time: 25 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings 1x
  • Category: Soups & Stews, Mains
  • Method: Pressure Cooker
  • Cuisine: American

Description

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. Serve with a side of crusty bread or a green salad for a complete and satisfying meal.


Ingredients

Scale
  • 1 lb dried cannellini beans (or 5 cans of cannellini beans, drained and rinsed
  • 1 bulb fennel, root trimmed and thinly sliced (about 150 g)
  • 4 cloves garlic, minced (or 1 tsp garlic powder)
  • 1 medium yellow onion, trimmed, peeled, halved (about 200 g)
  • 1 Parmigiano Reggiano cheese rind
  • 1 tsp dried rosemary (or 1 tbsp fresh)
  • 1/2 tsp dried sage (or 1 1/2 tsp fresh)
  • 1/2 tsp thyme (or 1 1/2 tsp fresh)
  • 1/4 tsp red pepper flakes
  • 2 tsp kosher salt, plus more to taste
  • 1/2-1 tsp cracked black pepper, depending on preference
  • Chicken broth (or vegetable broth)
    • 32 oz (4 cups) for canned beans
    • 48 oz (6 cups) for pre-soaked dried beans
    • 64 oz (8 cups) for unsoaked dried beans
  • Optional: fresh herbs, grated Parmigiano Reggiano cheese, and lemon zest and/or lemon wedges to serve

Instructions

  1. Prepare the Beans:
    • Pre-Soaked Dried Beans: The night before or first thing 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.
    • Un-Soaked Dried Beans: If using un-soaked dried beans, rinse them thoroughly before cooking.
    • Canned Beans: If using canned beans, simply drain and rinse them before adding them to your pressure cooker.
  2. Combine Ingredients: Add all ingredients to the bowl insert of your electric pressure cooker. Give the ingredients a good stir to combine.
  3. Pressure Cook: Secure the lid and set to pressure cook on high for:
    • 20-25 minutes for canned beans (depending on how soft and broken down you like your beans),
    • 50 minutes for pre-soaked dried beans,
    • 65 minutes for un-soaked dried beans.
  4. Release Pressure: Once finished, allow the pressure to release naturally for 15 minutes, then safely quick-release the remaining pressure.
  5. Adjust Seasoning: Taste for salt and adjust if needed.
  6. Serve: Serve warm with optional toppings of choice. This white bean soup pairs beautifully with a side of Brown Butter Buttermilk Skillet Cornbread, No-Knead Dinner Rolls, and/or a side salad.

Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.


Nutrition

  • Serving Size: 1 serving
  • Calories: 291
  • Sugar: 3 g
  • Sodium: 942 mg
  • Fat: 2 g
  • Saturated Fat: 1 g
  • Carbohydrates: 48 g
  • Fiber: 26 g
  • Protein: 19 g