Instant Pot Bean Soup Recipe

Ingredients

• 1 tablespoon (15 ml)olive oil
• 1onion
• 180 ml (¾ cup)diced bacon
• 240 ml (1 cup; about 2 small carrots)diced carrots
• 180 ml (¾ cup; about 1 stick)diced celery
• 2garlic cloves
• 240 ml (1 cup; about 2 small potatoes)diced potato
• 720 ml (3 cups)chicken stock
• 240 ml (1 cup)diced canned tomatoes
• 2 cans (400 g each; 14 oz each), drainedcannellini beans
• 80 ml (⅓ cup)dried lentils, mixed or one type
• 1 piece, about 5 cm (2 inches), optionalParmesan rind
• 2bay leaves
• 1 sprigfresh rosemary
• ½ teaspoonsalt
• ¼ teaspoonfreshly ground black pepper
• 480 ml (2 cups)fresh spinach, coarsely shredded if large
• To tastefreshly grated Parmesan cheese, for serving

Instructions

1. 1

   Sauté the vegetables

   Select “Sauté” on the Instant Pot. Once it starts warming, after about a minute, add the olive oil, bacon, onion, carrots and celery.

2. 2

   Soften the mixture

   Cook for 5 minutes, stirring regularly, until the vegetables soften but do not brown.

3. 3

   Add the garlic

   When about 1 minute remains, stir in the garlic.

4. 4

   Cancel the setting

   Press “Cancel” on the Instant Pot.

5. 5

   Add the soup ingredients

   Add the drained beans, chicken stock, diced potato, lentils, diced tomatoes, Parmesan rind if using, bay leaves, rosemary, salt and pepper.

6. 6

   Scrape the base

   Stir thoroughly, scraping any bits from the bottom of the pot.

7. 7

   Seal the lid

   Fit the lid and check that the vent is set to “Sealing”.

8. 8

   Pressure cook

   Select “Pressure Cook” or “Manual” and set the cooking time to 6 minutes.

9. 9

   Release the pressure

   When cooking ends, leave the pot on “Keep Warm” for 10 minutes. Press “Cancel”, manually release the remaining pressure, then add the spinach.

10. 10

    Wilt the spinach

    The residual heat should wilt the spinach. If it does not, select “Sauté” and simmer for 1–2 minutes.

11. 11

    Finish and serve

    Press “Cancel” and remove the Parmesan rind if using. Serve the soup with freshly grated Parmesan.

12. 12

    Start the stovetop option

    For the alternative method, place a large saucepan over a medium-high heat and add the olive oil, bacon, onion, carrots and celery.

13. 13

    Soften the mixture

    Cook for 5 minutes, stirring regularly, until softened but not browned.

14. 14

    Add the garlic

    When about 1 minute remains, stir in the garlic.

15. 15

    Add the soup ingredients

    Add the drained beans, chicken stock, diced potato, lentils, diced tomatoes, Parmesan rind if using, bay leaves, rosemary, salt and pepper.

16. 16

    Scrape the base

    Stir well, scraping any bits from the bottom of the pan.

17. 17

    Bring to a simmer

    Bring the soup to a simmer, reduce the heat to low and cover the pan.

18. 18

    Simmer until tender

    Cook for 30–40 minutes, or until the vegetables and lentils are soft and the soup has thickened. Stir occasionally and check that it is not catching on the bottom.

19. 19

    Add the spinach

    When the soup is ready, stir in the spinach and simmer for 1–2 minutes, until wilted. Remove the Parmesan rind and adjust the seasoning to taste.

20. 20

    Serve with Parmesan

    Serve the soup with freshly grated Parmesan cheese.

What is bean soup?

Bean soup is a broad tradition of simmering pulses with vegetables and stock into a substantial one-pot meal. This version pairs cannellini beans with lentils, bacon and familiar soup vegetables.

The pressure cooker shortens the cooking time while the potato and lentils add body. Spinach stirred in at the end brings a fresh note to the rich, savoury base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 308 calories, 20g protein, 33g carbs, 11g fat.

The beans, lentils and potato provide most of the carbohydrates, while bacon, olive oil and Parmesan contribute much of the fat. Beans, lentils, bacon and Parmesan also supply protein. Balance a bowl with a green salad or additional vegetables on the side.

Build a savoury base

Bacon and vegetables: Cook them gently in olive oil until softened, not browned. This gives the soup a savoury foundation without letting the vegetables scorch.

Garlic: Add it near the end of the sauté. Its flavour has time to mingle with the other ingredients during cooking without spending too long against the hot pot.

Choose the beans and lentils

Cannellini beans: Drain them before adding so the soup's liquid comes mainly from the stock and tomatoes. They are already cooked, so the pressure-cooking stage primarily heats them through and blends their flavour into the broth.

Lentils: Dried lentils cook in the soup and help thicken it. Mixed lentils or a single type both work; the stovetop method gives them more time to soften.

Mind the pressure-cooker base

Scrape well: After sautéing, stir in the liquid and scrape up any stuck-on bits before sealing the lid. This helps prevent food from remaining caught on the bottom.

Release patiently: Leave the pot on Keep Warm for 10 minutes after the timed cook, then manually release the remaining pressure. Add the spinach only after opening the pot.

Check the texture

Vegetables and lentils: In the pressure cooker, the listed 6-minute cook follows the sauté stage and 10-minute Keep Warm period. For the stovetop version, simmer for 30–40 minutes and check that the vegetables and lentils are tender.

Spinach: Stir it in once the soup is cooked; residual heat should wilt it. If needed, simmer briefly, just 1–2 minutes, so it softens without losing its fresh character.

Finish with herbs and Parmesan

Rosemary and bay: Add both before cooking so they flavour the stock as the soup simmers or pressure cooks. Remove the Parmesan rind before serving if you used one.

Parmesan: Freshly grated cheese at the table adds a salty, savoury finish. Taste the soup before adding more salt, since the bacon, stock and cheese can all contribute seasoning.

What to serve alongside

Bread: Serve with crusty bread or toast to mop up the thick broth. A simple green salad makes a fresh contrast to the beans and bacon.

For a lighter plate, pair a smaller bowl with extra vegetables on the side. For a more substantial meal, serve a larger bowl with bread.

Recipe notes & tips

• Dice the onion, carrots, celery and potato to similar sizes so they cook evenly.
• Drain the cannellini beans before adding them to the pot.
• Scrape the base carefully after adding the stock to loosen any sautéed bits.
• Keep the vent set to “Sealing” during pressure cooking.
• Remove the rosemary sprig, bay leaves and Parmesan rind before eating.
• Add the grated Parmesan at the table so each person can choose how much to use.

Variations

• Use another bean: Swap cannellini beans for a similar amount of another drained, cooked white bean.
• Change the lentils: Use one variety of dried lentil instead of a mixture, as the recipe allows.
• Skip the bacon: Leave it out for a version without bacon and sauté the vegetables in the olive oil.
• Add greens: Stir in the spinach as directed, or use another tender leafy green and cook until wilted.
• Omit the rind: Leave out the Parmesan rind if you do not have one, and finish with grated Parmesan if desired.

Common mistakes to avoid

• Skipping the scrape: Stuck-on bits can remain at the base; scrape them up well after adding the stock.
• Browning the vegetables: The recipe calls for them to soften, not colour; stir regularly over the 5-minute sauté.
• Adding garlic too early: It can catch during the sauté; stir it in only for the final minute.
• Releasing pressure straight away: Leave the pot on Keep Warm for 10 minutes before manually releasing the remaining pressure.
• Cooking the spinach for too long: Add it at the end and simmer only until wilted.
• Forgetting the rind: Remove the Parmesan rind before serving if it was used in the soup.

How to store

Cool leftovers and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan or microwave until piping hot, stirring as needed; add a splash of stock or water if the soup has thickened.

Frequently asked questions