Instant Pot White Bean Soup with Herbs and Goat Cheese
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, crushed
- 1/2 cup carrots, peeled and diced
- 1/2 cup onion, diced
- 2 teaspoons kosher salt
- 1 pound great northern beans, soaked overnight and drained
- 8 cups low sodium chicken stock
- 1 bay leaf, torn into four pieces
- 1/2 teaspoon red wine vinegar
- green onion, diced
- cilantro, chopped
- arugula, chopped
- crumbled goat cheese
Instructions
- Add the oil, garlic, onions, carrots and 1/2 teaspoon kosher salt. Using the sauté feature, cook for 5 minutes, stirring occasionally.
- Remove the garlic cloves. Add the beans to the Instant Pot. Stir to coat.
- Add the chicken stock and bay leaf to the beans. Stir well to combine. Secure the lid on the Instant Pot and using the bean feature, cook the bean soup for 30 minutes.
- Turn off the Instant Pot and let the pressure release naturally for 15 minutes. After 15 minutes release any remaining pressure. Once the pressure is released, remove the lid. Stir in the red wine vinegar.
- Ladle into warm serving bowls and top with a generous handful of green onion, cilantro, arugula and goat cheese. Serve warm with crusty bread.
