Pressure Cooker Bean and Bacon Soup
Creamy white beans and smoky bacon are the stars of this hearty, nourishing soup. Perfect for dunking a chunk of crusty bread or a toasted sandwich.
Servings servings
Equipment
Ingredients
- 8 oz bacon diced in small pieces (cook extra if you'd like to save some to sprinkle on after for a garnish)
- 1 carrot, medium-large diced small
- 2 celery ribs diced small
- 1 onion, small or ½ large, diced small
- 4 cloves garlic
- 6 cups broth beef or chicken
- 1 cup water
- 1 lb white beans, dry cannellini or great northern; see notes
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon liquid smoke optional, more if desired
- green onions, sliced optional
Instructions
- Place beans in a colander, remove any impurities and rinse them with cold water.
- Turn pressure cooker to saute mode. Cook bacon until crisp and use a slotted spoon to remove and drain on paper towel. Leave about 4 tablespoons of the bacon fat in the pan. Add carrot, celery, and onion and saute for about 3 minutes. Add garlic and cook for another 30 seconds.
- Add broth and water, beans, pepper, smoked paprika, thyme, and salt. Add cooked bacon back into pan. Cook for 45 minutes on high pressure. Note: quite a few people have said they needed 60 minutes cook time. This can all be impacted by elevation and other factors, but to be safe you may want to shoot for 60!
- When finished, let pressure cooker rest for 10-15 minutes before releasing pressure, stir in Worcestershire and liquid smoke. Use an immersion blender to partially blend soup to thicken. Alternately, you could take 2-3 cups of soup and pulse in a blender and then add back into pot.
- Garnish with green onions if desired.
Notes
- Some have reported that the beans in this soup come out a little undercooked. This could be due to differences in pressure cookers, or other individual factors. Other readers have responded that adding a pinch of baking soda, increasing the cooking time, or soaking the beans overnight prior to cooking work well. If you choose to soak overnight, note that the soup will cook much faster, so be sure to adjust the cooking time accordingly. Please note that these methods have not been tested and verified by Our Best Bites.
Nutrition
Calories: 306kcal, Carbohydrates: 25g, Protein: 21g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 37mg, Sodium: 1978mg, Potassium: 661mg, Fiber: 5g, Sugar: 3g, Vitamin A: 607IU, Vitamin C: 2mg, Calcium: 85mg, Iron: 3mg
Calories: 306kcal
Cost: $8
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