If you showed up at my house tonight right around dinnertime (and hey, you’d be welcome, as long as you don’t mind the dog), there’s a pretty good chance I’d offer you a big bowl of this Instant Pot Garlic White Bean Soup. I’ve been making it on cold, rainy nights since my old roommate taught me her version—which, in fairness, was less recipe and more “dump whatever’s left in the crisper in the pot and pray for the best.” Years later, I’ve added a bit more structure, plus my one true love: extra garlic. Not joking when I say the smell alone is good enough to make neighbors stop by, usually with that hopeful look. (One time I burned the garlic because I got distracted helping my kid find her missing spelling homework—life happens.)

Why I Keep Coming Back to This Soup

I make this when I want something warm and filling but don’t feel like babysitting a pot for two hours. My family goes wild for it—especially with homemade bread, though I almost never have the patience for that and just toast whatever’s around. It’s one of those rare veggie soups where no one asks, “But where’s the meat?” And when I’m feeling burnt out, I throw in some frozen spinach or even a handful of cooked pasta (the soup purists may judge, but it’s tasty). Things used to get a bit gloopy when I used the wrong kind of beans. Actually, if you use canned, rinse them or it turns into weird bean foam—ask me how I know!

Your (Mostly Flexible) Ingredient Lineup

Olive oil: Honestly, whatever cooking oil you’ve got will do; I love a grassy olive oil for that hint of magic, but one time I used avocado oil and it was fine.
6 garlic cloves, minced: If you measure garlic with your heart, same.
1 big yellow onion, chopped: Red onion works, but it turns the soup a bit pinkish (don’t love it, but it’s fun once).
2–3 celery stalks, chopped (or just a handful of chopped carrots when I’m out—no one notices)
2 cans (15 oz each) white beans (cannellini or navy), rinsed & drained: My grandmother insisted on dried beans, but I rarely plan ahead that far. Canned is fine, trust me.
4 cups veggie stock: Chicken stock is great too, if you’re not veggie.
1 tsp dried thyme—or Italian seasoning if that’s what you grab
Salt & black pepper, to taste (I usually start light and build up)
1 bay leaf
2 cups baby spinach (optional): Or Swiss chard, or nothing if you’re over greens today.
Squeeze of lemon juice at the end, optional, but it wakes everything up.

So, Here’s My Not-So-Precise Directions

Turn your Instant Pot to sauté (sometimes it makes a weird beep, just ignore that) and add the olive oil. Once it’s warm, toss in your chopped onion and celery. Sauté till things are soft and smelling great — about 4–5 minutes.
Add all that minced garlic. Stir for a minute; don’t go any longer, or it’ll start sticking and burning. Been there, wasn’t fun.
Dump in those beans (rinsed, please), stock, thyme, salt, pepper, and bay leaf. Give it a little stir. If it looks crowded, that’s normal.
Pop the lid on, set the valve to sealing (I always forget this. Every. Time.) and cook on high pressure for 8 minutes.
Let the pressure release naturally for 10 mins, then flip the vent for a quick release. Careful, that steam’s hotter than a summer sidewalk. Open the lid.
Sneak a taste—just be careful, it’s like lava right now. At this stage, I take out the bay leaf. Sometimes I grab my stick blender and blitz about half the soup directly in the pot for extra creaminess; you totally don’t have to. Don’t over-blend or it gets gluey!
If you’re adding spinach, drop it in now and stir. It cooks fast. Finish with a squeeze of lemon juice if you like a zingy finish.

Some Notes from the School of Hard Soup Knocks

Using dried beans? You do you—but soak overnight and cook a lot longer. I always guess wrong on the water and they need loads more salt so factor that in.
Tried adding potatoes once. Not my favorite; they sorta turned to mush and muddied the flavors.
This soup “tightens up” as it cools. Add a splash of water to loosen if reheating.
If you’re all out of garlic (how?), try some garlic powder, but it’s not quite the same.

Variations I’ve (Mostly) Liked

Chopped kale instead of spinach—excellent, just give it another minute to soften.
Splash of coconut milk for creamy vibes. Nice if you want a mild twist.
Chili flakes for heat. Not everyone goes for it, but I love the subtle kick.
One time I tried smoked paprika. Ehhh… didn’t gel with the garlic. But maybe you’ll love it?

What If You Don’t Have an Instant Pot?

Not a deal breaker. A regular soup pot works—just simmer covered 20–25 minutes, then do the blending thing if you want. Takes a bit longer but honestly, sometimes that’s fine. Some people even use a slow cooker like this recipe (mine always ends up a bit thick in the slow cooker, but again—personal taste!).

Storing Leftovers—If There Are Any

This keeps in the fridge for about 3 days, though honestly, in my house it never lasts more than a day. I like it even better the next afternoon, maybe with some crackers crumbled in (is that weird?). If you freeze it, just thaw gently and add water if it’s souper-thick (I couldn’t resist).

Serving Ideas

Big bowl, crusty bread on the side. Sometimes I toss a handful of croutons or a sprinkle of parmesan on top for extra excitement. My cousin stirs in a spoon of pesto—sounds wild but it’s pretty fantastic. One friend even swears by putting a fried egg on it, though I call shenanigans.

Pro Tips (Aka, Ways I’ve Messed Up So You Don’t Have To)

Rushing the sauté = burned garlic and a sad, bitter soup. Trust me on this one.
Don’t oversalt early; the flavors come together as it cooks, and you might not need as much as you think.
Forgetting to rinse canned beans gives the soup an odd texture; not bad, but not great either.
Using super old dried beans? They’ll probably never get soft… Toss ‘em and grab a fresh bag—I learned the hard way after a five-hour “quick” soup attempt.

FAQ (No, Really, People Ask Me These)

Can I use black beans instead? You could, but the flavor and color are pretty different. I say try it once for fun.
Does the garlic get too strong? Not for me! But if you’re nervous, maybe use 3-4 cloves the first time. And no, you won’t reek of garlic—unless you want to. (Vampires beware.)
What’s the best bread to serve with this? Whatever’s not molding in your bread box. Sourdough is stellar, but I’ve used hot dog buns in a pinch. True story.
Instant Pot necessary? Nah, but it speeds everything up. If you’re curious, there are great options at The Kitchn. And no, they didn’t pay me to say that.

Now, if you need me, I’ll be wrangling the pets or hunting down that missing homework again—one day I’ll make a perfectly organized soup, but today’s is pretty great anyhow. Enjoy!