Simple Instant Pot White Bean Soup

Simple Instant Pot White Bean Soup

Prep Time Prep: 2018-11-02T00:00:00+00:00 Cook Time Cook: 2018-11-02T00:00:00+00:00

Yield: 4

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  • 1 cup dried Great Northern beans
  • 4 1/2 cups water
  • 2 1/2 teaspoons kosher salt, divided
  • 3 bay leaves, fresh or dried
  • 5 sprigs fresh thyme, divided
  • 1/2 of a medium sized onion
  • 1/4 cup + 1 tablespoon high quality olive oil, divided
  • 2 tablespoons tahini
  • 3 shallots, minced
  • juice of one lemon
  • 3 tablespoons freshly grated parmesan cheese
  • 1/8 teaspoon garlic powder
  1. *You can soak or not soak your beans. I usually prefer to soak overnight in the refrigerator, covering with 4 cups of water. If you don't, that's okay too, cooking time will just be different. 
  2. Add beans (soaked or unsoaked) to instant pot. Cover with 4 1/2 cups of water. Add 1 teaspoon kosher salt, 3 bay leaves (fresh or dried), 4 sprigs fresh thyme, onion, and 1 teaspoon olive oil. Attach cover to instant pot. Make sure vent is turned to sealing. Press on, and then hit manual. Make sure you are on high pressure.
  3. For soaked beans, set timer to 8 minutes. For unsoaked beans, set timer to 29 minutes. Let cook. Then let pot naturally release. If you are in a hurry, you can release the valve after 10 minutes, just know that your beans will lose some of their texture. 
  4. Pour beans and broth into a separate bowl. Reserve 1/2 cup beans, for topping at the end.
  5. Return the empty instant pot bowl back to the machine. Add 1 tablespoon olive oil, and set machine to saute. Add minced shallots and cook 5 minutes, until tender, stirring.
  6. Turn instant pot off, and add beans + 1 3/4 cups broths back to pot, reserving the rest in case you want to add a little more at the end for your preferred thickness. Then add 1 teaspoon kosher salt, 1/4 cup olive oil, tahini, lemon juice, parmesan, and garlic powder. For ultra creaminess, you can add everything to a high powered blender. Or use an immersion blender to puree until smooth. To serve, top with reserved whole beans and a drizzle of good quality olive oil (this is a must, as it adds a lot of flavor!), remaining sprig of fresh thyme.

Ingredients

  • 1 cup dried Great Northern beans
  • 4 1/2 cups water
  • 2 1/2 teaspoons kosher salt, divided
  • 3 bay leaves, fresh or dried
  • 5 sprigs fresh thyme, divided
  • 1/2 of a medium sized onion
  • 1/4 cup + 1 tablespoon high quality olive oil, divided
  • 2 tablespoons tahini
  • 3 shallots, minced
  • juice of one lemon
  • 3 tablespoons freshly grated parmesan cheese
  • 1/8 teaspoon garlic powder

Instructions

  1. *You can soak or not soak your beans. I usually prefer to soak overnight in the refrigerator, covering with 4 cups of water. If you don't, that's okay too, cooking time will just be different. 
  2. Add beans (soaked or unsoaked) to instant pot. Cover with 4 1/2 cups of water. Add 1 teaspoon kosher salt, 3 bay leaves (fresh or dried), 4 sprigs fresh thyme, onion, and 1 teaspoon olive oil. Attach cover to instant pot. Make sure vent is turned to sealing. Press on, and then hit manual. Make sure you are on high pressure.
  3. For soaked beans, set timer to 8 minutes. For unsoaked beans, set timer to 29 minutes. Let cook. Then let pot naturally release. If you are in a hurry, you can release the valve after 10 minutes, just know that your beans will lose some of their texture. 
  4. Pour beans and broth into a separate bowl. Reserve 1/2 cup beans, for topping at the end.
  5. Return the empty instant pot bowl back to the machine. Add 1 tablespoon olive oil, and set machine to saute. Add minced shallots and cook 5 minutes, until tender, stirring.
  6. Turn instant pot off, and add beans + 1 3/4 cups broths back to pot, reserving the rest in case you want to add a little more at the end for your preferred thickness. Then add 1 teaspoon kosher salt, 1/4 cup olive oil, tahini, lemon juice, parmesan, and garlic powder. For ultra creaminess, you can add everything to a high powered blender. Or use an immersion blender to puree until smooth. To serve, top with reserved whole beans and a drizzle of good quality olive oil (this is a must, as it adds a lot of flavor!), remaining sprig of fresh thyme.