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+ servings
a bowl of white bean soup lit by sunlight
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4.8 from 10 votes

Vegan Instant Pot Mexican White Bean Soup (+ Stovetop Instructions)

This comforting and heart-warming White Bean Soup is packed with flavorful Mexican spices for a truly delicious vegan soup recipe that is healthy, easy to make and can be made with soaked or unsoaked dry white beans! Both Instant Pot pressure cooker and stovetop instructions are included for this spicy, smoky, keto friendly soup!
Prep Time5 mins
Cook Time35 mins
Additional Time20 mins
Total Time1 hr
Course: Instant Pot, Soup, Vegan
Cuisine: Mexican, Pressure Cooking
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 146kcal
Author: Kristen Wood


  • Instant Pot


  • 2 cups dried white cannellini beans white kidney beans, soaked or unsoaked (see tips section in post above for more info) (400 grams)
  • 1 tablespoon olive or avocado oil
  • 1 onion chopped
  • 8 garlic cloves peeled and crushed
  • 1 green chile finely chopped (roasted Hatch, jalapeno or serrano)
  • 1 bay leaf
  • 1 1/2 teaspoons cumin seeds
  • 1 teaspoon oregano leaf
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon paprika
  • 1/8 teaspoon ground cayenne pepper
  • 8 cups vegetable broth or water 1880 ml
  • 1 teaspoon coconut sugar optional, see tips above in post
  • 1 teaspoon apple cider vinegar
  • sea salt or pink salt to taste
  • parsley and/or cilantro for garnishing (optional)


Instant Pot Instructions

  • Prior to making soup, optionally soak beans in water for 4 hours (or longer).
  • Set Instant Pot to saute mode. Add oil, onion, garlic and chile. Saute for 5 minutes.
  • Add spices. Saute for 2 minutes longer.
  • Add beans and water/broth. Give a good stir, then place on lid. Seal pressure valve and set the Instant Pot to manual high pressure for 35 minutes.
  • Let pressure release naturally for 10 minutes. Release steam and remove lid.
  • Stir in vinegar and sugar, then salt to taste.
  • Garnish with parsley/cilantro, serve and enjoy!

Stovetop Instructions

  • Note: For stovetop method, soak beans for at least four hours prior to cooking.
  • In large pot heat oil over medium heat. Add onion, garlic and chile. Saute for 5 minutes.
  • Add spices. Saute 2 minutes longer.
  • Add vegetable broth or water and soaked beans.
  • Bring pot to a boil, cover and reduce to a simmer.
  • Simmer for 1-2 hours or until beans are tender, adding more broth or water if necessary.
  • Stir in vinegar and sugar. Salt to taste.
  • Garnish with parsley/cilantro, serve and enjoy!


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Please see the 'Tips' and 'Common Questions' sections above in post for valuable information.
You might also like Vegetarian Instant Pot Recipes.


Serving: 1bowl | Calories: 146kcal | Carbohydrates: 23g | Protein: 7g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 1108mg | Fiber: 5g | Sugar: 4g