Butternut, Chard & White Bean Soup Pressure Cooker

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This amazing soup wins my personal chef clients over every time!! Nutritious, and loaded with fiber, this is great winter food!

Ingredients Nutrition


  1. In 1T. olive oil, saute onion, celery and carrot until softened try not to let brown. Add in
  2. white beans, rosemary sprig, thyme sprig, chicken stock and pepper. Bring pressure to 15lbs and cook for 35 minutes. Beans should be almost soft but still have a small bite to them.
  3. Using the quick-release, cold water method, open lid, add in butternut squash, garlic, fresh rosemary minced, garlic and salt & pepper to taste. Place lid back on and pressure cook for 10 more minutes with a natural release method. Stir in chard greens just before serving and use remaining chicken stock to thin soup if too thick.
  4. Test to make sure beans are completely soft. Pull out stems of rosemary and thyme. Add salt to correct seasonings. Serve with a dollop of sour cream and croutons.
Most Helpful

Made it for a work potluck and got rave reviews from everyone. I used about a rounded 1/4 tsp pepper and vegetable stock for the vegetarians out there. I also did not use any extra stock for thinning. I have an electric pressure cooker, and everything was cooked well on 36 minutes high and then another 12 minutes on high with a quick release both times. Some people may prefer to still use the natural release for softer beans, but we found them done, but a little firm. We were in a hurry to get the eating started.

ZoomZoom Diva November 19, 2014

Just got my Instant Pot and tried this recipe and the whole fam loved it!! I added some pork shoulder meat to make it more tasty. Thank you.

rayzerli February 24, 2016

Really good my husband and 4 yo both liked it a lot

DivaT1980 September 19, 2011