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.
Stirring often, allow bacon to cook until crispy.
Remove the bacon to a paper towel-lined plate. Drain grease from the pot, reserving 2 TBSP of it in the pot.
Add 1/2 a diced onion, 4 diced carrots, and 2 diced celery ribs to the reserved bacon grease in the pot.
With the Sauté function still on, cook the veggies, being sure to scrape up any browned bits from the bottom of the pot.
Once they’re starting to soften, we’re ready to add remaining ingredients.
Add 2 cups of chicken broth.
And 1 cup of water.
Plus a good teaspoon of Better than Bouillon ham base.
Add 1 1/2 tsp garlic powder, 8-oz tomato sauce, and 3 cans of drained and rinsed navy beans.
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.
Use an immersion blender to purée to your desired consistency. I like to leave some whole beans and veggies.
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.
Visit Margin Making Mom for full printable recipe and more Instant Pot favorites!
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