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bean and bacon soup - instant pot

(1 rating)
LovingMyKitchen avatar
Recipe by
Maggie M
@LovingMyKitchen
In The Kitchen, OH

This was our first use of the new Instant Pot and it was a huge success. I took a recipe I already had for a copycat of the famous canned bean and bacon soup, added a few little touches of my own then adapted it to the Instant Pot. We loved how it turned out and are so blown away by how effortless and worry free it is ! Thick, hearty and nutritious .. easy .. can't beat any of that. Now .. on to our next Instant Pot recipe !

►
(1 rating)
yield 4 - 6
method Pressure Cooker/Instant Pot

Ingredients For bean and bacon soup - instant pot

  • 1 lb
    bacon - cut into small pieces
  • 2 Tbsp
    reserved bacon fat
  • 2 c
    carrots - cut into small cubes
  • 2 c
    onion - small diced
  • 1 c
    celery - cut into cubes about the size of the carrots
  • 4 oz
    tomato paste - not sauce
  • 8 c
    chicken broth - premade or made with water and better than boullian
  • 1 lb
    dried navy beans
  • 1/4 tsp
    liquid smoke - more if you really like a smokey flavor
  • salt and pepper to taste

How To Make bean and bacon soup - instant pot

  • 1
    Cook the cut up bacon until it is nice and crispy. Transfer to a paper towel lined plate and set aside. Take about 2 Tbsp of the bacon fat and put it into the Instant Pot.
  • 2
    Dump the carrots and onion and celery into the pot and stir around. Set the control to Saute and the timer for 6 minutes. Stir occasionally during the 6 minute saute. When the 6 minutes is up add in the tomato paste and stir to coat.
  • 3
    Turn off the Saute function. Pour in the chicken broth, half of the crispy bacon, the dried beans and the liquid smoke. Put the lid on and turn the vent to seal. Press the manual button and set the time to 40 minutes and walk away.
  • 4
    When the timer goes off move the valve to vent and allow it to fully vent. This took about 15 minutes on mine. Open the lid and admire the fruits of your no labor !
  • 5
    You can serve as is or you can thicken like I did in the photo. To thicken simply remove half of the beans without the liquid to a bowl or pot. Using the immersion blender, puree the beans until they resemble refried beans. Add in the remainder of the beans, without the liquid, and stir. Now start adding the liquid until you get the desired consistency.
  • 6
    Ladle into a bowl and finish with salt and pepper to taste.
  • 7
    Note: Do not throw away that tasty liquid broth ! As the leftovers cool they will thicken so my suggestion is to keep the liquid from the Instant Pot and use it to thin down the leftovers. I also suggest freezing any of the liquid that you don't use for future soups and stews. You can freeze it in small portions in an ice cube tray or even a zip top bag. Lay it flat in the freezer and when you need some you can break off a few pieces.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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