Bean and Potato Soup Instant Pot
Bean and potato soup instant pot recipe get's ready under 30 mins with simple pantry staples.. A simple plant based soup that's hearty, filling, gluten free, nut free, dairy free and vegan! You'll love this bean soup, it's packed with nutrition and flavor!
Equipment
- 6 quart instant pot
Recipe Video
Ingredients
- 2 cups leek - **roughly chopped into small pieces.
- 2 cups potatoes - **we used russet potatoes peeled & diced into ½ inch cubes. Read NOTES below.
- 15 ounce cannellini beans - **drained & rinsed from the can.
- ½ tablespoon garlic - **minced.
- ¼ teaspoon lemon zest
- 1 tablespoon lemon juice - **freshly squeezed lemon juice.
- 2 tablespoon olive oil
- ¾ cups parsley - **roughly chopped.
Seasonings
- ½ teaspoon oregano
- ½ teaspoon thyme
- ½ teaspoon red pepper flakes - **skip if heat intolerant.
- ½ teaspoon ground black pepper - **freshly ground or crushed black pepper.
- 2 tablespoon nutritional yeast
- salt to taste - **we added Himalayan Pink salt. Add salt according to your own personal taste preference.
Liquid
- 3 cups vegetable stock - **use our homemade veggie stock for best flavor. It tastes amazing & stores well too!
Instructions
Saute Veggies
- Set the instant pot on SAUTE mode set at NORMAL heat. Add oil, when the oil becomes hot gently release the roughly chopped leek (rinsed very well & drained). Saute for 1 min. Add garlic and saute unti the leek begins to become soft.
- Add the oregano, thyme, red pepper flakes, crushed/ground black pepper and Himalayan pink salt according to your own personal taste preference. Saute for just 30 seconds. Add the potatoes and give everything a good mix. Add the nutrtional yeast and mix well. Cancel the saute mode.
Deglaze pot
- Add the veggie stock and deglaze the pot very well by scraping the sides and the bottom of the pot with the help of a spatula. This will help loosen any stuck food particles from the bottom of the pot and prevent the burn error.
Pressure cook
- Add the rinsed and drained cannellini beans from the can. Add the lemon zest.
- Secure the lid of the instant pot, seal the valve and pressure cook on high for 8 mins. Once the cooking cycle is over wait for 10 mins natural pressure release than release the rest of the pressure manually by moving the valve from the sealing to the venting position. Open the lid carefully once the floating metal pin on top of the lid drops.
Serve soup
- Smash a few cooked potatoes and white beans with the back of your ladle to thicken the soup naturally. Add fresh squeezed lemon juice and lots of fresh chopped parsley. Give the soup a good stir and serve it immediately. Enjoy!
Notes
- Best Potatoes: You can use either Yukon gold, white potatoes, red potatoes or russet potatoes. We used russet potatoes.
- Spicy soup: Add more red pepper flakes and stir in a few spoons hot sauce before serving the soup.
- Greens: You can add chopped baby kale or baby spinach into the soup. Add them at the end and allow the soup to rest for 10 mins before serving. The residual heat will perfectly cook down the greens.
- Leek tip: Discard the top green part of the leek and use only the white and light green parts. Roughly/finely chop the leek and than rinse under running tap water several times to remove trapped dirt and debris. Drain and than use it in the recipe. Prep the leek well ahead of time and store it in zip locks in the fridge. It will last for 7 days.
Calorific details are provided by a third party application & are to be used as indicative figures only. If you are on a restricted diet please do use your own preferred nutritional calculator.
Nutrition
Calories: 185kcalCarbohydrates: 31gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 640mgPotassium: 454mgFiber: 7gSugar: 3gVitamin A: 1439IUVitamin C: 29mgCalcium: 85mgIron: 3mg
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