Bean And Bacon Soup Instant Pot Recipes

INSTANT POT BEAN WITH BACON SOUP

Steps:

• To pre-cook beans: Add beans to Instant Pot and enough water to just cover, about 4 cups. Set Instant Pot to HIGH Pressure Cook for 10 minutes, with vent in the sealing position. Allow for a 10 minute Natural Pressure Release, then release the remaining pressure manually. Drain the beans and set aside. Rinse out Instant Pot liner and return to Instant Pot.
• For the soup: Set Instant Pot to SAUTE at normal heat setting. Add bacon and cook, stirring, until bacon starts to brown. Add onion and carrot and cook, stirring, until onion softens. Add bay leaf, chicken broth and reserved pre-cooked beans to the pot. Stir to combine. Cancel Saute and place lid on Instant Pot with vent in sealing position. Set the Instant Pot to HIGH Pressure Cook and set the time for 25 minutes. After cooking, allow for a 10 minute Natural Pressure Release, then release any remaining pressure naturally and remove lid.
• To finish soup: REMOVE BAY LEAF from soup and discard. Set Instant Pot to SAUTE at low heat setting. Add the tomato paste and liquid smoke, if using. Using an immersion blender, a potato masher or by removing about 1/3 of the soup to a blender, blend the soup slightly, so that some of the beans are broken down, but some remain whole. Add cornstarch/water mixture to soup and cook, stirring, until soup thickens. Taste and add salt and pepper as needed.

BEAN AND BACON SOUP - INSTANT POT

Steps:

• 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.
• 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.
• 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.
• 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 !
• 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.
• Ladle into a bowl and finish with salt and pepper to taste.
• 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.