Instant Pot White Bean and Corn Soup

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This Instant Pot White Bean and Corn Soup is the perfect summer soup- filled with fresh sweet corn and creamy white beans. It’s also really easy to make in your Instant Pot.

To make this soup, first set your Instant Pot to Sauté. Add the 2 tablespoons vegetable broth until warm. Then add the garlic cloves, onion and butter. Stir and cook for about 5 minutes until the onions are soft. Turn the Instant Pot off and add the remaining 4 cups vegetable broth, dried navy beans and water. Add the mushrooms, greens, liquid smoke, thyme, black pepper, bay leaves, salt, and Spanish paprika.

Put the cover on the Instant Pot, and make sure it’s set to Sealing. Then set to Manual for 50 minutes. The Instant Pot will start automatically.

Meanwhile, boil the corn on the cobs in water for about 5 minutes. Drain and rinse. When cooled, using a knife, cut down the edges of the corn to cut off the kernels.

When the Instant Pot is done cooking, it’s recommended to let the pressure release naturally (about 25-30 minutes). Remove the bay leaves and add the nutritional yeast and corn. Stir.

Using an immersion blender (preferred), carefully blend to your preference. I like to blend until most of the beans are blended, but you may prefer to keep some whole. *If using a blender instead, add about 1/2 the soup to a blender, blend until smooth and return the mixture to the pot and serve. Add the lemon juice and stir.

Refrigerate in an airtight container for up to a week. Makes 8 servings. Sauce will thicken as it sets.
This soup is also excellent with a little Smoked Black Salt sprinkled on top.

Instant Pot White Bean and Corn Soup

This Instant Pot White Bean and Corn Soup is the perfect summer soup- filled with fresh sweet corn and creamy white beans. It’s also really easy to make in your Instant Pot!

• Prep Time: 15
• Cook Time: 1 hour 15 minutes
• Total Time: 1 and 30 minutes
• Yield: 8 1x

Ingredients

• 4 cups + 2 tablespoons unsalted vegetable broth, divided
• 4–5 garlic cloves, minced
• 1 medium yellow onion, diced
• 1/4 cup vegan butter
• 1 pound white navy beans, unsoaked
• 2 cups water
• 4 ounces mushrooms, sliced
• 2 cups chopped greens (collard greens, spinach, etc.)
• 1 teaspoon liquid smoke, optional
• 1/2 teaspoon dried thyme leaves or ground thyme (you can also use chopped fresh thyme)
• 1/2 teaspoon freshly ground black pepper
• 2 bay leaves
• 1/2 teaspoon salt
• 1/2 teaspoon Spanish paprika
• 3–4 ears of corn, husks and silks removed
• 3 tablespoons nutritional yeast
• 1 tablespoon lemon juice

Instructions

1. Set the Instant Pot to Sauté. Add the 2 tablespoons vegetable broth until warm. Add the garlic cloves, onion and butter. Stir and cook for about 5 minutes until the onions are starting to soften.
2. Turn Instant Pot off and add the remaining 4 cups vegetable broth, dried navy beans and water. Add the mushrooms, greens, liquid smoke, thyme, black pepper, bay leaves, salt, and Spanish paprika.
3. Cover the Instant Pot, set to Sealing and set to Manual for 50 minutes. The Instant Pot will start automatically.
4. Meanwhile, boil the corn on the cobs in boiling water for about 5 minutes. Drain and rinse. When cooled, using a knife, carefully cut down the edges of the corn to cut off the kernels. 
5. When the Instant Pot is done cooking, it’s recommended to let the pressure release naturally (25-30 minutes). Then remove bay leaves and add the nutritional yeast and corn. Stir.
6. Using an immersion blender (preferred), carefully blend the soup to your preference. I like most of the soup to be blended. *If using a blender, add about 1/2 the soup to a blender, blend until smooth and return the mixture to the pot and serve. Add the lemon juice and stir.
7. Refrigerate in an airtight container for up to a week. Makes 8 servings. Sauce will thicken as it sets. 

Keywords: bean soup, corn