Childhood. What brings you back? For me it’s Bean and Bacon Soup.
I remember my mom pulling out that little red Campbell’s can and adding water in a small saucepan on our stove. Ready in a jiffy (no better lunch when you have 3 little kids). But now that I’m older and like to make things from scratch, I know I can make this without relying on a single can! And you can too. Whole food ingredients only. And once I received an Instant Pot, I knew exactly what I needed to develop…a recipe for my childhood favorite. Presto…Instant Pot Bean and Bacon Soup was born.
I was amazed at how easy it was to make a Bean and Bacon Soup using the Instant Pot. First of all, I was able to shave an entire night off the process because when using the Instant Pot you don’t have to soak the beans!
Yep, you heard me right, no soaking of the beans necessary. Hallelujah, because planning ahead isn’t always my strong suit.
The lions share of the prep time is spent in cooking the bacon. But even this step was made easier, because I (almost) always cook bacon in the oven. Then, once the bacon goes into the oven, you can spend the time chopping onions, carrots, and celery. Time saver indeed, not to mention less messy. Use aluminum foil or parchment paper and the clean up is a breeze!
Add a few herbs, a little chicken stock, some tomato paste…voila the perfect Instant Pot Bean and Bacon Soup.
Dried beans plus a few simple ingredients will make a soup your whole family will love.
Instant Pot Bean and Bacon Soup
This is a delicious, soul warming soup made from a few easy ingredients. Go from dried beans to the perfect comfort food in just over an hour using the Instant Pot. (Hint: while you go do something else!)
- 1 Tablespoon olive oil (or bacon fat)
- 2 cups onion, chopped (approximately 1 very large onion)
- 2 cups carrot, diced (approximately 2-3 large carrots)
- 1/2 cups celery, diced (approximately 1-2 ribs of celery)
- 1 tablespoon tomato paste
- 8 cups chicken stock
- 16 ounces bacon, cooked and chopped into small pieces
- 1 pound dried navy beans
- 2 bay leaves
- 1 sprig of thyme
- 1 teaspoon salt
- 1/4 teaspoon fresh ground pepper
Using the Sauté function on your Instant Pot, heat the olive oil (or bacon fat).
Add onion, carrot, and celery. Sauté for 5 minutes.
Add tomato paste and stir.
Turn off Sauté function.
Add chicken stock, chopped bacon, dried beans, bay leaves, thyme, salt and pepper.
Secure lid. Press the manual button, set to 35 minutes.
Allow to cook. Keep in mind that it will likely take 15 minutes or so to come to pressure.
When finished cooking, allow natural pressure release. This will add another 20-30 minutes to the cooking time. (Total time in the Instant Pot approximately 80 minutes).
Ladle into bowls, season with additional salt and pepper as desired.
And here are a few more Instant Pot Soup recipes from other bloggers:
Instant Pot Chicken Tortilla Soup from Kristine’s Kitchen.
Instant Pot Carrot Soup by April GoLightly
Instant Pot Vegetarian Chipotle Lentil Zoodle Soup by Easy Cooking with Molly
Instant Pot Potato and Leek and Cheddar Soup from Whole Food Bellies
Instant Pot Chicken Fricassee by My Kitchen Love
Instant Pot Chicken Ramen by Fox and Briar
Happy slurping my fellow soup fans! Tag us in your photos, or use #WithTwoSpoons, if you make one of our dishes!