Instant Pot White Bean and Kale Soup is healthy and satisfying. You will love this hearty, flavorful, and soul-warming soup.

Instant Pot white bean soup comes together in just minutes, thanks to some help from canned beans.

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During the cold, dark days of winter there is nothing more enjoyable then a soul-warming bowl of soup!

Pour the soup into a mug, grab a spoon and curl into a comfy chair to listen to the rain or watch the snow fall while you get warmed from the inside out.

When I crave something that is comforting and filling but also healthy, I love to make Instant Pot white bean and kale soup.

Similar to my Instant Pot Rustic Italian Sausage and Bean Soup but without the meat, making this vegetarian white bean soup in the Instant Pot is a cinch, and it has loads of flavor.

Cooking in the instant pot means dinner is done fast, which means I can focus on more important things, like time with my family.

Canned beans and stock give this pressure cooker white bean soup loads of flavor, but also save me lots of time.

Simply grab the ingredients from your pantry and you are just a few minutes away from the tastiest dump and start meal. Pair the soup with a tasty French bread or homemade dinner rolls.

More Simple Instant Pot Bean Soups:

• Instant Pot Bean with Bacon Soup
• Instant Pot Pinto Beans with Cornbread
• Instant Pot Bean Soup with Ham

Why Use Canned White Beans?

When making soups, canned beans are the perfect shortcut!

Realistically, the Instant Pot can make fairly quick work of cooking dried beans, but there is still some time involved. Canned beans are still inexpensive and will save you lots of time.

Go from pantry to table in well under an hour when you make Instant Pot white bean soup with canned beans.

How to Make Instant Pot White Bean Soup

It’s really easy to make great northern bean soup in the Instant Pot.

Ingredients You’ll Need:

• Olive oil
• Onion
• Celery
• Garlic
• Broth
• Canned white beans
• Ground thyme
• Bay leaf
• Black pepper
• Salt
• Italian seasoning
• Kale

How to Make It:

(Full printable recipe is available below)

Saute the vegetables. First, you’ll add a bit of olive oil to the Instant Pot and saute the celery and onions for about 5 minutes until they begin to soften. Then you’ll stir in the garlic and let it heat for a minute.

Add the broth and beans. Next, you’ll add the broth, beans and seasonings to the pot. Seal and cook for 5 minutes at high pressure followed by a 10 minute natural release.

Add kale and serve. Last, you’ll open the pot and remove the bay leaf. If desired, pulse with an immersion blender a few times to puree some of the beans. Stir in the kale and cover for a few minutes to allow the greens to wilt.

Notes and Adaptations:

• I love the flavor of ham broth (I use Better than Bouillion ham base mixed with water) in this recipe, but you can use vegetable broth if you prefer a vegan soup.
• This soup is delicious served with some croutons on top, or with a slice of crusty bread on the side.
• If you have leftover ham, you can add it to the soup prior to pressure cooking.
• Kale is a hardy leaf that holds up well in soup, but you can use spinach if preferred.