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This Instant Pot White Bean and Kale Soup recipe takes humble ingredients and transforms them into a comforting soup loaded with nutrients and flavor in just over 30 minutes.
Instant Pot White Bean Soup delivers the depth of flavor from a slow-simmered soup, while remaining low in calories, high in fiber, and packed with nutrients. Plus, it is naturally gluten-free, dairy-free, and vegan-friendly, making it perfect for a variety of dietary needs.
One of My Favorite Healthy Instant Pot Soup Recipes
From Instant Pot Vegetable Soup to Instant Pot Pasta Fagioli to Instant Pot Chicken Orzo Soup to Instant Pot White Bean and Kale Soup, there is nothing more comforting than a bowl of soup on a chilly evening or when you are feeling under the weather.
And this vibrant and cozy white bean and kale soup is one of my new favorite Instant Pot soup recipes. Paired with a fresh Kale Apple Salad and rustic whole wheat no-knead bread, and you have yourself one nourishing, cozy meal.
Ingredients at a Glance
- Aromatics: To start this soup, onion, celery, carrots, and garlic are sauteed in a bit of olive oil to build the base layer of flavor. Use a yellow or white onion for best results. And feel free to omit the celery or carrots if you don't care for either or don't have them on hand.
- White Wine: While an optional ingredient, dry white wine helps the flavors to pop and make this soup taste divine. Use a dry white wine worthy of drinking, such as a Sauvignon blanc or Pinot Grigio.
- White Beans: This recipe calls for canned white beans. Either cannellini or great northern beans work equally well.
- Greens: Any hearty, leafy dark green like kale, escarole, or chard will work. Just be sure to remove the thick stems and tear the leaves into 1-inch pieces so that they wilt into the soup and are easy to eat.
- Broth: Use either low-sodium vegetable broth or low-sodium chicken stock.
- Potatoes: Adding potatoes to this white bean soup helps to make it more filling and heartier. I recommend Yukon gold potatoes for the best flavor and texture but feel free to use red potatoes or peeled russet potatoes.
- Seasonings: This white bean and kale soup is seasoned simply with dried oregano, salt, pepper, and crushed red pepper flakes.
How to Make Instant Pot White Bean and Kale Soup
If you are unfamiliar with cooking in an Instant Pot or the functions of your Instant Pot, be sure to start with my guide for using an Instant Pot for the best results on this and future recipes. You will find the full recipe in detail in the recipe card below.
- Sauté the aromatics. Using the sauté function, sauté carrots, celery, and onion in a bit of oil until veggies are softened. Add in garlic and dried herbs and let briefly toast to develop rich flavor in the soup.
- Deglaze inner pot. To prevent a burn notice, add in the wine (or broth) and scrape up any browned bits on the bottom of the inner pot. Let the wine continue to cook using the sauté function until it reduces slightly. Then turn OFF the inner pot.
- Add remaining ingredients. Add the broth, potatoes, beans, and greens to the inner pot and place the lid on the pressure cooker, ensuring the lid is locked.
- Pressure cook. Using the manual or pressure cook button set to cook on high pressure for 5 minutes. Keep in mind it will take about 10-15 minutes to come to pressure.
- Let the pressure release naturally. Once the cooking time has elapsed, let the pressure release naturally for at least 10 minutes, which will help keep the beans and potatoes intact as well as prevent hot liquid from spewing out of the Instant Pot.
- Serve as desired. If you aren't dairy-free, this Instant Pot White Bean soup is delicious topped with parmesan cheese.
Recipe Modifications
- No Wine? If you don't have white wine on hand or don't care to cook with alcohol, use additional broth in its place. I would also recommend finishing the soup with 1 to 2 teaspoons of fresh lemon juice to help the flavors pop.
- Adjust Spiciness: Decrease, omit, or increase the crushed red pepper flakes according to the level of heat desired.
- Use Dried Beans: In place of canned white beans, prepare 1 cup of dried cannellini or great northern beans using my recipe for Instant Pot dried beans. After preparing the beans, proceed with the recipe as written, keeping in mind you may want to add additional salt to season the soup.
- Double the Recipe or Cut the Recipe in Half: This recipe can be doubled if using an 8-quart Instant Pot and cut in half for a 3, 6, or 8-quart model. For either method, keep the cooking time the same.
- No Instant Pot? Follow my recipe for stove top White Bean and Kale Soup.
Storage & Reheating Instructions
- Refrigerate: Allow the Kale and White Bean Soup to cool fully and then transfer it to an airtight container. Store in the refrigerator for up to 4 days.
- Freeze: Cool the soup fully, then transfer it to a freezer-safe container, being sure to leave 1-inch room for expansion, for up to 3 months.
- Reheat: If your soup is frozen, defrost overnight in the refrigerator. If reheating several servings at once, pressure cook for 0 minutes on high pressure, or simmer over low heat on the stove. Alternatively, reheat individual bowls of Instant Pot White Bean and Kale soup in a heat-safe bowl in the microwave for 60-second intervals until heated through.
More Instant Pot Vegetarian Soup Recipes
- Instant Pot Tomato Soup
- Instant Pot Vegetable Soup
- Instant Pot Broccoli Cheddar Soup
- Instant Pot French Onion Soup
- Instant Pot Lentil Soup
- Instant Pot Cabbage Soup
- Instant Pot Potato Corn Chowder
- Instant Pot Wild Rice Soup
Instant Pot White Bean and Kale Soup
Instant Pot White Bean and Kale Soup takes humble ingredients and turns them into a comforting soup loaded with nutrients and flavor in under 30 minutes.
Video
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, minced
- 2 stalks celery, diced
- 2 medium carrots, peeled and diced
- ¼-½ teaspoon crushed red pepper flakes
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- 1 teaspoon oregano
- 2 cloves garlic, minced
- ¼ cup dry white wine, *or additional broth
- 6 cups low-sodium vegetable broth
- 2 (15-ounce) cans great northern beans, rinsed and drained
- 1 bay leaf
- 3 cups packed chopped lacinato kale, about 1 bunch
- 2 medium Yukon Gold potatoes, diced into 1-inch chunks, about 3 cups
Instructions
- Turn the Instant Pot to saute. Add in 2 tablespoons extra virgin olive oil and let it heat briefly. Once the oil has heated, add in 1 small yellow onion (minced), 2 stalks celery (minced), 2 medium carrots (sliced), ¼-½ teaspoon crushed red pepper flakes, ½ teaspoon black pepper, 1 teaspoon kosher salt, and 1 teaspoon oregano and saute for 2-4 minutes, or until the onions begin to soften. Add in 2 cloves garlic (minced) and saute for 30-60 seconds just to toast lightly.
- Pour ¼ cup dry white wine (or additional broth if not using wine) into the inner pot, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the inner pot. Let that cook for 1-2 minutes, just to let the alcohol cook off. Then hit cancel to turn off the saute function.
- Add the 6 cups low-sodium vegetable broth, 2 medium Yukon Gold potatoes (cubed), 2 (15-ounce) cans great northern beans (drained and rinsed) , and 1 bay leaf and stir to combine. Add 3 cups packed chopped lacinato kale (chopped) to the inner pot and gently push down to submerge it in the liquid, it does not need to be perfect.
- Place the lid on the inner pot and be sure the venting knob is pointed towards sealed. Set the cooking time to 5 minutes. Hit manual or pressure cook and use the +/- buttons to adjust until it reads "5."
- Once the cooking time has elapsed, allow the pressure to naturally release for at least 10 minutes. After the pressure has been released open up the Instant Pot, and give everything a stir to combine, removing the bay leaf as you come across it.
- Serve with parmesan cheese if desired.
Notes
Olive Oil: Feel Free to reduce the olive oil to 1 tablespoon to reduce the fat content if desired.
White Wine: The wine is optional, but does add a great flavor. If using, select a dry wine that is suitable for drinking like a Chardonnay, Pinot Grigio, or a Riesling. If you do not want to use wine, use additional broth.
Kale: Discard the woody part of the stem and then chop the kale into ribbons. Feel free to use bagged prepared kale in place of a bunch of kale. Alternatively, replace the kale with escarole or chard.
Red Pepper Flakes: Feel free to decrease the red pepper flakes or omit them to control the level of spice in the soup.
Instant Pot: This recipe works as written in a 6-quart or 8-quart pressure cooker. It can be doubled if using an 8-quart Instant Pot and needs to be cut in half to work in a 3-quart Instant Pot. This soup recipe can also be cut in half if using a 6 or 8-quart model.
Storage: Allow the soup to cool fully and then transfer it to an airtight container. Store in the refrigerator for up to 4 days. Alternatively, you can freeze the soup in a freezer-safe container, being sure to leave 1-inch room for expansion, for up to 3 months. Defrost overnight in the refrigerator and reheat as desired.
Nutrition
Calories: 104kcalCarbohydrates: 12gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 230mgPotassium: 295mgFiber: 3gSugar: 3gVitamin A: 4564IUVitamin C: 18mgCalcium: 55mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’ve made this soup several times and it’s always delicious! Your recipes are always spot on from start to finish!
Thank you for all your time and efforts to make mealtime easier and tastier! You’ve also made using the instant pot so user friendly !
Thanks, Laura! I am honored to help make meals and the Instant Pot a bit easier for you! I appreciate you taking the time to leave a review.
Thank you for another great recipe. This soup is so full of flavor and healthy besides. To simplify prep, I used 3 cups of frozen chopped kale and it came out really good. I’ll definitely be making this often!
You are very welcome, JoAnn! Thanks for sharing your results using frozen kale, as well.
That is so super fantastic- first time I made any real food in the instant pot thanks to you. The only thing I've done before that was your water test. This is unbelievably good. I'll change it up a little bit here and there and make it at least once a week!! I'm just kicking myself knowing I've had this sitting in my closet for at least 6 months and never uses it! I can't wait to try some of your other recipes!! Thank you so very much!!!!
YAY! Don't look back--just move forward! So glad you enjoyed the soup and feel confident try more Instant Pot recipes. And thanks for leaving a review, it is greatly appreciated!