Craving a warm, hearty meal that doesn’t take all day? This Instant Pot Senate Bean Soup is loaded with ham, white beans, onions, carrots, celery, and roasted garlic mashed potatoes, giving you rich, comforting flavor in just over 30 minutes.
There’s something about a pot of bean soup simmering away that just feels like home, you know? Maybe it’s because I grew up in a house where soup wasn’t just food—it was an event. Mom would have a big pot bubbling on the stove for hours, stirring and tasting while we all impatiently waited for it to be just right.
But here’s the thing: I don’t have all day to watch a pot. I mean, between work, life, and my tendency to get distracted by online shopping, I need something fast. That’s where the Instant Pot saves the day.
This Instant Pot Senate Bean Soup gives you all that rich, smoky, garlicky goodness without the long wait. And I know what you’re thinking—instant mashed potatoes? Yep. Sounds weird, but trust me, it thickens the soup perfectly without adding cream or cornstarch. The first time I tried it, I was skeptical, but one spoonful later? Mind. Blown.
So if you want an easy, foolproof way to get a cozy, comforting soup on the table in no time, you’re in the right place.
Why You’ll Love This Instant Pot Senate Bean Soup Recipe?
- Tastes Like It Cooked All Day – But only takes 33 minutes. You win.
- One Pot = Less Mess – Because nobody likes scrubbing extra dishes.
- Thick & Creamy (Without Cream!) – Instant mashed potatoes are magic.
- Budget-Friendly – A big pot of soup for just a few bucks? Yes, please.
- Leftovers Are Even Better – Trust me, the flavors get even richer overnight.
Ingredient Notes:
Look, I’m not about to tell you that you have to use these exact ingredients. You do you. But here’s why these work so well:
- White Beans – Canned beans make life easy. Navy beans, Great Northern, or cannellini all work. Got dried beans? Cool, but you’ll need to soak ‘em overnight.
- Diced Ham – Leftover holiday ham? Perfect. No leftovers? Grab a pack of diced ham at the store. No judgment.
- Onion, Celery & Carrots – The holy trinity of soup-making. Builds that deep, savory flavor base.
- Vegetable Stock – Gives a rich taste. Chicken stock works too. Use what’s in your pantry.
- Granulated Garlic & Pepper – Simple seasonings that do heavy lifting here.
- Roasted Garlic Instant Mashed Potatoes – The secret weapon. They thicken the soup without making it taste like mashed potatoes.
- Toppings – Bacon, cheese, chives, fresh parsley. Because toppings make everything better.
Pro Tip: If you love a smokier flavor, toss in a ham hock while cooking, then pull it out before serving. It’s next-level good.
How To Make Instant Pot Senate Bean Soup?
This is ridiculously easy, I promise.
Step 1: Sauté the veggies
Set your
Step 2: Add the good stuff
Pour in the stock, dump in the ham, and sprinkle in the granulated garlic, salt, and pepper. Give everything a good stir—nobody wants a clump of seasoning in one bite.
Step 3: Pressure cook & chill (literally)
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Lock the lid, set the valve to sealing, and cook on high pressure for 8 minutes. Once it beeps, let it do a natural release for 15 minutes before flipping the valve.
Step 4: Thicken it up
Open the lid, stir in the beans and instant mashed potatoes, and turn on sauté mode again. Let everything simmer for about 5 minutes until it thickens up beautifully.
Step 5: Serve & Enjoy
Ladle the soup into bowls and go wild with toppings—bacon, cheese, chives, whatever you’ve got. Bonus points if you serve it with crusty bread (because soup without bread? Unacceptable).
Storage Options:
Let’s be honest—this soup tastes even better the next day.
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Let it thaw in the fridge before reheating.
- Reheating: Warm it up in a pot over medium heat. If it’s too thick, add a splash of broth or water.
Variations and Substitutions:
You’re the boss of your soup. Here’s how to make it your own:
- Swap the Ham – Use smoked turkey, sausage, or shredded rotisserie chicken.
- Make It Dairy-Free – Skip the instant potatoes and blend up some white beans instead.
- Boost the Veggies – Add kale, spinach, or diced potatoes for extra texture.
- Spice It Up – A pinch of smoked paprika or red pepper flakes adds a nice kick.
What to Serve with Instant Pot Senate Bean Soup?
Soup is great, but let’s be real—it’s better with a sidekick.
- Crusty Bread – Because dunking is half the fun.
- Grilled Cheese – Do I even need to explain?
- Simple Green Salad – Something light and fresh to balance it out.
- Bacon-Wrapped Asparagus – Fancy but low-effort.
Frequently Asked Questions:
Can I use dried beans instead of canned?
Absolutely! Just soak them overnight and increase the pressure cook time to 35 minutes.
Can I make this without an
Yep! Just simmer everything in a big pot on the stove for 1.5–2 hours until the beans are soft.
Why use instant mashed potatoes?
They thicken the broth perfectly without needing a roux or dairy. And no, your soup won’t taste like mashed potatoes—just silky smooth goodness.
If you love a cozy, stick-to-your-ribs soup that doesn’t take hours to make, this Instant Pot Senate Bean Soup is a game-changer. It’s warm, rich, and loaded with flavor—and honestly, it might just become your new favorite soup.
Give it a try, pile on the toppings, and let me know what you think! (Extra bacon highly encouraged.)
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Instant Pot Senate Bean Soup
Ingredients
Soup Base
- 2 tbsp olive oil
- 1 yellow onion finely chopped
- 2 stalks celery diced
- 2 carrots peeled and diced
- 8 cups vegetable stock
- 16 oz diced ham
- 2 tsp granulated garlic
- 2 tsp black pepper
- 1 tsp salt
- 31 oz white beans two cans, drained and rinsed
- 4 oz roasted garlic instant mashed potatoes
Toppings (Optional):
- Fresh parsley chopped
- Cooked bacon crumbled
- Chives finely chopped
- Shredded cheese
Instructions
Sauté the Vegetables
- Set the Instant Pot to Sauté mode and heat the olive oil. Add the chopped onion, celery, and carrots, stirring occasionally until the vegetables become soft and fragrant, approximately 4–5 minutes. Once softened, press Cancel to stop the heat.
Combine the Ingredients
- Pour in the vegetable stock, followed by the diced ham, granulated garlic, black pepper, and salt. Stir to evenly distribute the ingredients.
Pressure Cook
- Secure the lid and set the valve to Sealing. Select Manual Pressure Cook and set the cooking time to 8 minutes on high pressure. Once the timer completes, allow the pressure to naturally release for 15 minutes before carefully switching the valve to Venting.
Incorporate the Beans and Thicken the Soup
- Remove the lid and add the drained white beans and roasted garlic instant mashed potatoes. Stir thoroughly to combine. Switch the Instant Pot back to Sauté mode and allow the soup to simmer for an additional 5 minutes, stirring occasionally until the soup thickens to the desired consistency.
Serve and Garnish
- Ladle the soup into bowls and garnish with fresh parsley, crumbled bacon, chives, or shredded cheese, as desired. Serve warm and enjoy.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
