Simple White Bean Sweet Potato Soup [WFPB, Instant Pot, Formula]

I made this delicious soup up last week and was thrilled with the outcome. I realized I’ve been making these long enough that I know how to turn whatever happens to be in my fridge into dinner, which can really come in handy sometimes.

Hopefully you’ve stocked your pantry with all of the amazing Thanksgiving deals and you’ll have just about everything you need to make some version of this soup! It’s SO easy to adapt and use up whatever you have on hand, so keep this one close any time you need a quick dinner.

This starts out with the delicious trifecta of onion, celery and carrots. I wouldn’t skip the onion, but if you don’t happen to have celery or carrots on hand I wouldn’t let that stop you from making it.

Saute those for a few minutes, then add 3 cups vegetable broth, 2 cans (or 3 cups) drained white beans, a peeled and diced sweet potato and a tablespoon of your favorite seasoning blend. I went with a Rosemary Garlic I have and loved, but steak seasoning or most any blend will work here. Just make sure you like it!

Pressure cook on high for 5 minutes. Meanwhile, I love to give it the creamy boost from some homemade cashew cream, so I blended cashews with the remaining broth. When Instant Pot finishes, add cream and any additional salt or seasoning to taste. I also added some chopped kale and stirred it in to wilt at the end.

To turn this into your own soup formula, simple swap out the beans or sweet potato for your choice of protein or vegetables. This would be delicious with half the beans substituted for a half cup of dry quinoa added before cooking.

Print Recipe

Simple White Bean Sweet Potato Soup [Instant Pot, Formula]

Prep Time

15 minutes

Cook Time

15 minutes

Passive Time

15 minutes

Servings

Ingredients

• oil or broth
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 large sweet potato peeled and diced
• 1 quart vegetable broth
• 2 cans white beans drained and rinsed (or 3 cups cooked)
• 1 TBSP Rosemary Garlic seasoning or your favorite seasoning blend
• 4 cups finely chopped kale or spinach
• 1/2 cup cashews optional but delicious
• 1 cup water optional
• salt and pepper to taste

Prep Time 15 minutes Cook Time 15 minutes Passive Time 15 minutes Servings Ingredients oil or broth 1 large onion, diced 2 carrots, diced 2 celery stalks, diced 1 large sweet potato peeled and diced 1 quart vegetable broth 2 cans white beans drained and rinsed (or 3 cups cooked) 1 TBSP Rosemary Garlic seasoning or your favorite seasoning blend 4 cups finely chopped kale or spinach 1/2 cup cashews optional but delicious 1 cup water optional salt and pepper to taste

Instructions

1. Turn Instant Pot to Saute function and saute onion, celery and carrot about five minutes or until soft. Add broth, drained beans, sweet potato and seasoning.
2. Cancel Saute function and secure lid, turning steam vent to sealing. Set Instant Pot to cook for 5 minutes at high pressure.
3. Meanwhile, puree cashews and water until smooth, about 1-2 minutes and chop greens.
4. When instant pot finishes cooking, allow steam to release naturally for 10 minutes, then manually release remaining pressure. Stir in cashew milk and kale. Taste and add salt, pepper or additional seasoning as desired.