Instant Pot Rosemary White Bean and Garlic Soup
Welcome to our recipe for Instant Pot Rosemary White Bean and Garlic Soup! This soup is a warm and comforting dish made with creamy white beans, fresh rosemary, and garlic. It’s easy to make and perfect for any day of the week. With the Instant Pot, you can quickly prepare this delicious soup, making it great for busy nights or a relaxing meal on the weekend. Whether you’re experienced in the kitchen or just starting out, this recipe is sure to become a favorite. Let’s get started with this cozy and flavorful soup!
INGREDIENTS YOU’LL NEED:
SOUP INGREDIENTS:
- 3 Cups Great Northern Beans: These small white beans are creamy and mild, perfect for soups. You can use dried beans (soaked overnight) or canned beans.
- 2 Tbsp Vegetable Oil, Lard, or Bacon Fat: Use this fat to sauté the vegetables. It adds flavor and richness to the soup. Vegetable oil is lighter, while lard and bacon fat give a richer, smokier taste.
- 1 Large Onion, diced: Onions add a sweet and savory flavor to the soup. They soften when cooked, making the soup taste richer.
- 1 Red Bell Pepper, diced: Red bell peppers add a sweet flavor and bright color to the soup.
- 2 Stalks Celery, diced: Celery adds a fresh and crisp taste, balancing the other vegetables.
- 3 Carrots, diced: Carrots bring a natural sweetness and a nice orange color to the soup.
- 6 Cloves Garlic, minced: Garlic adds a strong, savory flavor that enhances the soup’s taste.
- 1 Tsp Dried Rosemary: Rosemary gives the soup a fragrant, slightly woody flavor.
- ½ Tsp Dried Thyme: Thyme adds a light, earthy taste with a hint of lemon.
- 8 Cups Water or Chicken Stock: This is the liquid base for the soup. Water keeps it light, while chicken stock adds extra flavor.
- Salt and Black Ground Pepper, to taste: Salt enhances all the flavors, and black pepper adds a mild spice.
Roux iNGREDIENTS:
- 1/4 Cup Vegetable Oil, Lard, or Bacon Fat: – This fat is used to make the roux, which thickens the soup and adds richness.
- 2 Tbsp Flour: Flour helps thicken the soup, giving it a smooth texture.
- 2 Tsp Paprika: Paprika adds a warm color and a mild, sweet flavor to the soup.
HOW TO PREPARE WHITE BEAN ROSEMARY SOUP?
Time needed: 1 hour
- Prepare the Beans:
Dried Great Northern White Beans, soaking them overnight is not necessary since we are using the pressure cooker. Rinse and drain the beans. - Sauté the Vegetables:
Set the Instant Pot to the ‘Sauté’ function. Add 2 tablespoons of vegetable oil, lard, or bacon fat. Once hot, add the diced onions, red bell pepper, celery, and carrots. Sauté for about 5-7 minutes until the vegetables are softened and the onions are translucent.
- Add Garlic and Herbs:
Add the minced garlic, rosemary, and thyme to the Instant Pot. Sauté for another minute until fragrant. - Combine Ingredients:
Add the beans and 8 cups of water or chicken stock (or vegetable broth) to the pot. Stir everything together, ensuring the beans and vegetables are evenly distributed. - Cook Under Pressure:
Secure the Instant Pot lid and set the valve to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ setting and cook on high pressure for 35-40 minutes. After cooking, allow the pressure to release naturally for 10-15 minutes, then carefully turn the valve to ‘Venting’ to release any remaining pressure. - Prepare the Roux:
While the soup is cooking, make the roux. In a small pan, heat 1/4 cup of vegetable oil, lard, or bacon fat over medium heat. Add 2 tablespoons of flour and stir continuously, cooking the flour until it turns a light brown color and has a nutty aroma, about 2-3 minutes. Stir in 2 teaspoons of paprika and mix well. Remove from heat. - Thicken the Soup:
Once the soup has finished cooking and the pressure has been released, open the lid and stir in the prepared roux to thicken the soup. Mix well until the soup reaches your desired consistency. If the soup is too thick, you can add more water or stock to thin it out. - Adjust Seasoning and Serve:
Taste the soup and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh herbs if desired.
Enjoy your warm and comforting Instant Pot White Bean Rosemary Garlic Soup!
FAQ – FREQUENTLY ASKED QUESTIONS:
Soaking dried beans is helpful but not required. It reduces cooking time and makes them easier to digest. If you skip soaking, the cooking time will be longer. You can also do a quick soak by boiling them for a few minutes and then letting them sit for an hour.
For soaked beans, cook for about 25-30 minutes on high pressure. For unsoaked beans, cook for 35-40 minutes. If you’re using canned beans, just cook for 5-10 minutes since they’re already cooked.
To thicken the soup, you can blend part of it or add a roux (flour and fat). To make it thinner, just add more water or broth until it’s the consistency you want.
Start with basic seasonings like salt, pepper, and herbs. Taste the soup after cooking and adjust the seasoning if needed. Adding a bit of vinegar or lemon juice can also brighten the flavors.
WHAT IS COMMONLY SERVED WITH WHITE BEAN SOUP?
Rosemary White Bean Garlic Soup is great with a few simple sides. Crusty bread or a warm baguette is perfect for dipping into the soup. A fresh green salad with a light dressing adds a nice crunch and balances the soup. You can also top the soup with some grated Parmesan cheese or a drizzle of olive oil for extra flavor. If you want a heartier meal, try adding some grilled chicken or roasted vegetables on the side.
pRESSURE COOKER ROSEMARY BEAN SOUP RECIPE ADD-INS AND VARIATIONS:
- Spinach or Kale: Stir in a handful of fresh spinach or chopped kale at the end of cooking for extra nutrients and color.
- Tomatoes: Add diced tomatoes or a splash of tomato paste for a tangy flavor and rich color.
- Potatoes: Include diced potatoes for added heartiness and texture. They’ll cook along with the beans.
- Sausage: Stir in cooked sausage (like Italian or smoked) for a savory, meaty addition.
- Caramelized Onions: Mix in some caramelized onions for a sweet, rich flavor.
- Chopped Herbs: Fresh herbs like parsley or thyme can be added just before serving for a burst of freshness.
- Cream or Coconut Milk: Add a splash of cream or coconut milk for a creamy texture and richer flavor.
- Lemon Juice: A squeeze of lemon juice can brighten up the soup and balance the flavors.
HOW DO YOU STORE AND REHEAT LEFTOVER WHITE BEAN SOUP?
To store leftover White Bean Soup, cool it to room temperature and then put it in airtight containers. It can stay in the refrigerator for 3-4 days or be frozen for up to 3 months. When you’re ready to reheat, you can do it on the stove or in the microwave. On the stove, heat it over medium heat and stir occasionally. In the microwave, heat it in short bursts, stirring in between to make sure it warms evenly. If the soup gets too thick, add a little water or broth when reheating.
CAN LEFTOVER PRESSURE COOKER BEAN SOUP BE FROZEN FOR LATER?
Yes, you can freeze leftover Pressure Cooker Bean Soup for later. Let the soup cool completely, then put it in airtight containers or freezer bags, leaving some space for the soup to expand. Label the containers with the date and type of soup. It can stay in the freezer for up to 3 months. When you’re ready to eat it, thaw the soup in the fridge overnight and then reheat it on the stove or in the microwave until it’s hot. Freezing the soup keeps it fresh and makes for a quick meal later on.
LOOKING FOR MORE PRESSURE COOKER RECIPES? TRY THESE!
Easy Instant Pot Cream of Chicken Mushroom Soup: Bursting with the earthy richness of mushrooms, tender chunks of chicken, and a velvety broth, this soup is a true delight for the senses.
Best Pressure Cooker Lentils with Curry Soup: Perfect for cozy evenings or busy days, this hearty soup combines tender lentils, fragrant curry spices, and a medley of vegetables, all cooked to perfection in a pressure cooker.
Instant Pot Creamy Chicken Enchilada Soup: This soul-warming soup is the perfect balance of creamy, spicy, and satisfying, making it a beloved favorite for cozy nights in or busy weeknight dinners.
Instant Pot Rosemary White Bean and Garlic Soup
Equipment
- Instant Pot/Pressure Cooker
Ingredients
- 3 Cups Great Northern Beans
- 2 Tbsp Vegetable Oil Lard or Bacon Fat
- 1 Onion (large)(diced)
- 1 Red Bell Pepper (diced)
- 2 Stalks Celery (diced)
- 3 Carrots (diced)
- 6 Cloves Garlic (minced)
- 1 Tsp Rosemary (dried)
- ½ Tsp Thyme (dried)
- 8 Cups Water (or chicken stock or vegetable broth)
- Salt and Black Ground Pepper (to taste)
Roux (Zaprska)
- 1/4 Cup Vegetable Oil Lard or Bacon Fat
- 2 Tbsp Flour
- 2 Tsp Paprika
Instructions
- Prepare the Beans: Dried Great Northern White Beans, soaking them overnight is not necessary since we are using the pressure cooker. Rinse and drain the beans.
- Sauté the Vegetables: Set the Instant Pot to the ‘Sauté’ function. Add 2 tablespoons of vegetable oil, lard, or bacon fat. Once hot, add the diced onions, red bell pepper, celery, and carrots. Sauté for about 5-7 minutes until the vegetables are softened and the onions are translucent.
- Add Garlic and Herbs: Add the minced garlic, dried rosemary, and dried thyme to the Instant Pot. Sauté for another minute until fragrant.
- Combine Ingredients: Add the beans and 8 cups of water or chicken stock to the pot. Stir everything together, ensuring the beans and vegetables are evenly distributed.
- Cook Under Pressure: Secure the Instant Pot lid and set the valve to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ setting and cook on high pressure for 35-40 minutes. After cooking, allow the pressure to release naturally for 10-15 minutes, then carefully turn the valve to ‘Venting’ to release any remaining pressure.
- Prepare the Roux (Zaprška): While the soup is cooking, make the roux. In a small pan, heat 1/4 cup of vegetable oil, lard, or bacon fat over medium heat. Add 2 tablespoons of flour and stir continuously, cooking the flour until it turns a light brown color and has a nutty aroma, about 2-3 minutes. Stir in 2 teaspoons of paprika and mix well. Remove from heat.
- Thicken the Soup: Once the soup has finished cooking and the pressure has been released, open the lid and stir in the prepared roux to thicken the soup. Mix well until the soup reaches your desired consistency. If the soup is too thick, you can add more water or stock to thin it out.
- Adjust Seasoning and Serve: Taste the soup and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh herbs if desired.
- Enjoy your warm and comforting Instant Pot White Bean Rosemary Garlic Soup!