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Instant Pot white bean soup in a white bowl on a wooden tray.

Instant Pot White Bean Soup - Vegan Caldo Gallego

This hearty and delicious white bean soup is healthy, vegan, gluten-free and super easy to make in your Instant Pot.
Course Soup
Cuisine Spanish
Cook Time 44 minutes
Total Time 8 hours 50 minutes
Servings 4
Calories 310kcal
Author Michele Peterson
Cost $10


  • Instant Pot
  • chef's knife
  • cutting board


  • 2 Tbsp olive oil
  • ½ red onion chopped
  • 2 garlic cloves minced
  • 1 potato peeled and diced
  • 2 carrots sliced
  • 3 ½ cups vegetable broth
  • 1 cup white beans dried
  • 2 cups baby spinach fresh
  • 1/8 teaspoon smoked paprika
  • salt and pepper to taste


  • Rinse the white beans, discarding any broken or discoloured ones.
  • Begin by removing the trivet from the Instant Pot. Place the beans in the Instant Pot and cover with water. Allow at least 2 inches of water above the beans.
  • Cook on high pressure for 35 minutes if not pre-soaked.
  • Allow to naturally release steam (takes 5 or more additional minutes).
  • Drain the cooked beans from the water and discard the water.
  • Peel and chop the potato and carrots into bite-sized pieces.
  • Wash the spinach and remove any tough stems.
  • Mince the garlic and dice onion finely.
  • Open the valve and lid of the Instant Pot. Place the olive oil, red onion, garlic, potato, carrots and vegetable stock into the Instant Pot.
  • Close the lid and valve and set on high pressure for 6 minutes.
  • Add the cooked white beans, baby spinach and smoked paprika to the Instant Pot. Set on the sauté setting.
  • Stir and cook for 4 minutes or until the spinach begins to wilt. 
  • Season with salt and freshly-ground pepper and serve.


  • To make this soup even quicker, you can use canned white beans. Just rinse and drain before using and add AFTER the vegetables. 
  • This soup can be refrigerated for up to 3 days. Reheat and adjust seasoning just before serving.
  • Freeze it in an airtight container or freezer bag for up to three months. Thaw in the refrigerator, heat and adjust seasoning before serving.  
Non-Instant Pot Method  
If you'd like to make this soup but don't have an Instant Pot. Pre-soak the beans in water overnight. Drain, add fresh water, bring to a boil and simmer for 45 minutes or until tender. Saute the vegetables in olive oil, add the chopped onion, garlic and vegetables and once softened, add the vegetable stock, cooked beans and spinach. Bring to a boil and simmer until the spinach is wilted. Enjoy!  
Nutritional information is provided as a courtesy and is not guaranteed to be accurate. It's created by online calculators and although we attempt to provide accurate nutritional information, the figures are only estimates.


Calories: 310kcal | Carbohydrates: 48g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Sodium: 45mg | Potassium: 1332mg | Fiber: 11g | Sugar: 5g | Vitamin A: 6533IU | Vitamin C: 18mg | Calcium: 158mg | Iron: 6mg