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Instant Pot Bean and Bacon Soup

A delicious 30-minute bean soup for the Instant Pot.
Course Main Course, Soup
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8 people
Author Megan

Ingredients

  • 16 oz. Dry Pinto Beans sorted and rinsed
  • 6 Cups Water
  • 2 Tablespoons Better Than Bouillon Chicken Soup Base
  • 2 Cups Carrots diced
  • 15 oz. Can Diced Tomatoes not drained
  • 1 Large Onion diced 1 Cup
  • 2 Garlic Cloves Minced
  • 1 teaspoon Rosemary dried
  • 1 teaspoon Salt
  • 1/2 teaspoon ground pepper
  • 1 Cup Bacon or 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.