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Gluten-Free Instant Pot Legumes Mushrooms Soup

Instant Pot: White Bean Soup with Mushroom Powder

December 18, 2025 2 Comments

White bean soup with mushroom powder
White bean soup with mushroom powder

AT ONCE BROTHY AND RICH, THIS WHITE BEAN SOUP IS A SURPRISE FAVORITE.

My family loves this version of white bean soup so much that I have to keep a batch on hand weekly. For us, it’s not just about eating it as a soup, but also as a quick snack between meals, for me as a warm breakfast, and then traditionally as a soup with a slice of crusty and cheesy garlic bread. There are just so many ways to enjoy this soup!

The soft and smooth cannellini beans are the perfect backdrop to all the other flavors, including the mushroom powder, which is a fantastic little spice blend to add depth and still keep it vegetarian. This version came together after I made a recipe for Italian white bean soup, but just felt it needed a little more something and a little less green.

Just before serving, consider a smattering of minced kale and some freshly grated Parmesan cheese or even some crumbled and cooked chicken sausage. I like keeping it light and brothy, especially for a quick and fulfilling base ahead of dinner out, so I’m not tempted to overeat on appetizers, bread, and/or dessert. So far, it’s worked miracles on my inclination to overeat – this soup is what has literally helped me stay lean and focused the last few years – it’s a must try. 

xoxo Anupy

White bean soup in the Instant Pot

Instant Pot: White Bean Soup with Mushroom Powder

Pressure Cooker Size: 3-quart or larger 
Warm Up: 18 minutes
Cook: 20 minutes
Cool Down: 10 minutes natural release + manual release
Total: 48 minutes
Makes: 7 cups

Ingredients

  • 1 cup dried white cannellini beans, picked over and washed
  • 1 tablespoon olive oil
  • 2 bay leaves
  • 4 cloves garlic, thinly sliced or minced
  • 1 small shallot, minced
  • 4 medium celery stalks, sliced 
  • 1 large carrot, sliced into rounds
  • 1 small tomato, pureed  *
  • 1 teaspoon red chile flakes
  • 1 teaspoon ground black pepper
  • 1 tablespoon mushroom powder **
  • 1 tablespoon salt
  • 3 cups water
  • 2 teaspoons minced dried or fresh parsley or thyme, optional

Ingredients

  1. Soak the beans in hot, boiling water for at least 1 hour or in room temperature water for 6 hours to overnight. Drain and discard this water and set the beans aside.
  2. Select the SAUTE setting on your Instant Pot and adjust to NORMAL. When the indicator flashes HOT, add the oil. Once the oil is warm, add the bay leaves, garlic, and shallot. Stir and cook for 1 minute.
  3. Add the celery and carrot. Stir and cook for 1 minute. Add the tomato. Stir and cook for 1 minute.
  4. Press CANCEL. Add the chile flakes, black pepper, mushroom powder, salt, drained beans, and water. Stir.
  5. Lock the lid into place and make sure the pressure release valve is set to the sealing position (upwards). Press the PRESSURE COOK button and then press the PRESSURE LEVEL button until the panel reads HIGH. Adjust the cook time to 20 minutes.
  6. Once the cooking is complete, release the pressure naturally for 10 minutes. Then, manually release the remaining pressure. Press CANCEL, remove the lid, and remove and discard the bay leaves. Add the parsley or thyme if using. Stir and serve piping hot as is, sprinkled with minced kale and/or Parmesan cheese, garnished with croutons, or with a chunky slice of crusty bread. 

* Puree tomato using the large hole side of a box grater or peel and grind in a food processor. You can also dice the tomato and keep the peel if you want.

** Mushroom powder is a great vegetarian option to add deeper flavor. You can find it in most grocery stores. You can also make your own by grinding down dried mushrooms in a spice grinder or blender.

Stovetop Cooking: To make this on the stovetop, use a roomy pot or Dutch oven and follow the instructions above. Simmer the soup for about 45 minutes, partially covered, until the beans are soft. Add additional water as needed to account for evaporation. For a 6-quart Instant Pot, double the recipe above. For an 8-quart, double the 6-quart recipe, but reduce the amount of water for cooking and then add it in at the end. Watch the video below for tips. 

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2 Responses

Seana
Seana

January 01, 2026

It was good. My husband liked it. I only had access to canned cannellini beans, so I used those. It was nice to have a quick weeknight meal. Thank you!
———
Indian As Apple Pie replied:
I am so glad to hear this!!

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Anupy Singla | Founder

the teeny tiny company with a big heart ♡

anupy@indianasapplepie.com<mailto:anupy@indianasapplepie.com> | Chicago, IL

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Pam
Pam

February 08, 2024

Hi! Discovered your blog the other day. Everything looks so tasty!

Congrats on your recent published cookbook of instant pot recipes! I’m looking forward to trying this recipe, as soon as I get my hands on some mushroom powder and dried beans. I’ll try navy beans, as dried cannellini beans seem harder to find in my area. BTW, I noticed that you have carrots listed in the directions and they don’t appear on the ingredients list. I’ll treat them as optional :)

Best wishes.

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Instant Pot: White Bean Soup with Mushroom Powder

by Anupy Singla, Indian As Apple Pie

Servings: 7 cups

Keywords: Indian Recipes, Soup

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins

Ingredients

Instructions

Ingredients

  • 1 cup dried white cannellini beans, picked over and washed
  • 1 tablespoon olive oil
  • 2 bay leaves
  • 4 cloves garlic, thinly sliced or minced
  • 1 small shallot, minced
  • 4 medium celery stalks, sliced
  • 1 large carrot, sliced into rounds
  • 1 small tomato, pureed*
  • 1 teaspoon red chile flakes
  • 1 teaspoon ground black pepper
  • 1 tablespoon mushroom powder **
  • 1 tablespoon salt
  • 3 cups water
  • 2 teaspoons minced dried or fresh parsley or thyme, optional

Instructions

  1. Soak the beans in hot, boiling water for at least 1 hour or in room temperature water for 6 hours to overnight. Drain and discard this water and set the beans aside.
  2. Select the SAUTE setting on your Instant Pot and adjust to NORMAL. When the indicator flashes HOT, add the oil. Once the oil is warm, add the bay leaves, garlic, and shallot. Stir and cook for 1 minute.
  3. Add the celery and carrot. Stir and cook for 1 minute. Add the tomato. Stir and cook for 1 minute.
  4. Press CANCEL. Add the chile flakes, black pepper, mushroom powder, salt, drained beans, and water. Stir.
  5. Lock the lid into place and make sure the pressure release valve is set to the sealing position (upwards). Press the PRESSURE COOK button and then press the PRESSURE LEVEL button until the panel reads HIGH. Adjust the cook time to 20 minutes.
  6. Once the cooking is complete, release the pressure naturally for 10 minutes. Then, manually release the remaining pressure. Press CANCEL, remove the lid, and remove and discard the bay leaves. Add the parsley or thyme if using. Stir and serve piping hot as is, sprinkled with minced kale and/or Parmesan cheese, garnished with croutons, or with a chunky slice of crusty bread. 

Notes

* Puree tomato using the large hole side of a box grater or peel and grind in a food processor. You can also dice the tomato and keep the peel if you want.

** Mushroom powder is a great vegetarian option to add deeper flavor. You can find it in most grocery stores. You can also make your own by grinding down dried mushrooms in a spice grinder or blender.

Stovetop Cooking: To make this on the stovetop, use a roomy pot or Dutch oven and follow the instructions above. Simmer the soup for about 45 minutes, partially covered, until the beans are soft. Add additional water as needed to account for evaporation. For a 6-quart Instant Pot, double the recipe above. For an 8-quart, double the 6-quart recipe, but reduce the amount of water for cooking and then add it in at the end. Watch the video below for tips. 

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