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+ servings
A white bowl filled with instant pot bean and corn soup

Instant Pot White Bean and Corn Soup

5 from 3 votes
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 30 minutes
Servings: 8
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!


  • 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


  • 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.
  • 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.
  • Cover the Instant Pot, set to Sealing and set to Manual for 50 minutes. The Instant Pot will start automatically.
  • 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. 
  • 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.
  • 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.
  • 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.


Serving: 1cup | Calories: 129kcal | Carbohydrates: 21.6g | Protein: 6.4g | Fat: 2.9g | Cholesterol: 1mg | Sodium: 186mg | Sugar: 4.3g
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