Creamy, cozy, and built for the Instant Pot, this soup turns a bag of dried cannellini beans into something rich and satisfying with almost no hands-on effort. Onion, carrot, and celery get sautéed until sweet, then garlic, smoked paprika, and thyme bloom into a deeply savory base before everything pressure-cooks into tender, spoonable perfection. A few quick pulses with an immersion blender thicken the broth while leaving plenty of whole beans for texture, and a handful of spinach stirred in at the end adds color and freshness. A bright squeeze of lemon juice at the finish wakes up every bite. It's a hearty, plant-forward bowl that fits beautifully into a vegetarian kitchen, especially ladled over crusty bread on a cold night.
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Select the Sauté function on the Instant Pot and heat the olive oil until shimmering, about 2 minutes. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
Add the garlic, smoked paprika, and dried thyme and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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