A delicious 30-minute bean soup for the Instant Pot.
Course Main Course, Soup
Cuisine American
Prep Time 5 minutesminutes
Cook Time 45 minutesminutes
Total Time 50 minutesminutes
Servings 8people
Author Megan
Ingredients
16oz.Dry Pinto Beanssorted and rinsed
6CupsWater
2TablespoonsBetter Than Bouillon Chicken Soup Base
2CupsCarrotsdiced
15oz.Can Diced Tomatoesnot drained
1Large Onion diced 1 Cup
2Garlic ClovesMinced
1teaspoonRosemary dried
1teaspoonSalt
1/2teaspoonground pepper
1CupBaconor Ham cooked and chopped
Instructions
Remove and discard stones from pinto beans and rinse thoroughly.
Add all ingredients except for the Bacon, to the Instant pot. Secure the lid and switch the valve to the 'sealing' position. Set the beans to cook on the [Bean/Chili] setting of the Instant Pot for 45 minutes.
Manually release the pressure by turning the valve to the venting position. You can either do this step outside or with a rag placed over the ventilation so the steam doesn't peel the finish off of your cupboards or make your kitchen smell like beans.
Remove a ladle of beans and mash in a separate bowl. Add back into the soup for a thicker, creamier consistency. Add bacon or ham and let it warm through for about 5 minutes before serving.
Notes
Just a note on the bacon-- I like to use Hormel Real Bacon Pieces because they save me time and I don’t have to smell up my kitchen cooking bacon. However, if we have leftover ham, I use that. Pair the soup with a serving of Hearty Corn Bread topped with butter and honey.