Instant Pot Bean And Bacon Soup
Use the Sauté function to heat up your Instant Pot. Add half a pound of diced bacon to the pot.
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Stirring often, allow bacon to cook until crispy.
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Remove the bacon to a paper towel-lined plate. Drain grease from the pot, reserving 2 TBSP of it in the pot.
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Add 1/2 a diced onion, 4 diced carrots, and 2 diced celery ribs to the reserved bacon grease in the pot.
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With the Sauté function still on, cook the veggies, being sure to scrape up any browned bits from the bottom of the pot.
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Once they’re starting to soften, we’re ready to add remaining ingredients.
Add 2 cups of chicken broth.
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And 1 cup of water.
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Plus a good teaspoon of Better than Bouillon ham base.
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Add 1 1/2 tsp garlic powder, 8-oz tomato sauce, and 3 cans of drained and rinsed navy beans.
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Give it all a good stir, then close the lid and seal the vent. Cook at high pressure for 3 minutes. Afterward, allow a 10 minute natural release.
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Use an immersion blender to purée to your desired consistency. I like to leave some whole beans and veggies.
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Add the bacon pieces back into the pot and stir to combine. You can save some bacon for sprinkling on top of each serving, if desired.
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Visit Margin Making Mom for full printable recipe and more Instant Pot favorites!
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