Bean And Bacon Soup Instant Pot Food

INSTANT POT BEAN WITH BACON SOUP

Steps:

• To pre-cook beans: Add beans to Instant Pot and enough water to just cover, about 4 cups. Set Instant Pot to HIGH Pressure Cook for 10 minutes, with vent in the sealing position. Allow for a 10 minute Natural Pressure Release, then release the remaining pressure manually. Drain the beans and set aside. Rinse out Instant Pot liner and return to Instant Pot.
• For the soup: Set Instant Pot to SAUTE at normal heat setting. Add bacon and cook, stirring, until bacon starts to brown. Add onion and carrot and cook, stirring, until onion softens. Add bay leaf, chicken broth and reserved pre-cooked beans to the pot. Stir to combine. Cancel Saute and place lid on Instant Pot with vent in sealing position. Set the Instant Pot to HIGH Pressure Cook and set the time for 25 minutes. After cooking, allow for a 10 minute Natural Pressure Release, then release any remaining pressure naturally and remove lid.
• To finish soup: REMOVE BAY LEAF from soup and discard. Set Instant Pot to SAUTE at low heat setting. Add the tomato paste and liquid smoke, if using. Using an immersion blender, a potato masher or by removing about 1/3 of the soup to a blender, blend the soup slightly, so that some of the beans are broken down, but some remain whole. Add cornstarch/water mixture to soup and cook, stirring, until soup thickens. Taste and add salt and pepper as needed.

BEAN AND BACON SOUP

Steps:

• Cook bacon in soup pot till browned but still limp.
• Remove bacon from pan and reserve two tablespoons bacon fat.
• Cook carrots,onions, and celery in bacon fat over medium heat till soft.
• add beans and broth to soup pot with bacon and veggies.
• Bring to boil and turn heat down to simmer for 1/1/2 hours.
• Season with celery salt and pepper and serve with crusty bread and butter.

BEAN AND BACON SOUP - INSTANT POT

Steps:

• Cook the cut up bacon until it is nice and crispy. Transfer to a paper towel lined plate and set aside. Take about 2 Tbsp of the bacon fat and put it into the Instant Pot.
• Dump the carrots and onion and celery into the pot and stir around. Set the control to Saute and the timer for 6 minutes. Stir occasionally during the 6 minute saute. When the 6 minutes is up add in the tomato paste and stir to coat.
• Turn off the Saute function. Pour in the chicken broth, half of the crispy bacon, the dried beans and the liquid smoke. Put the lid on and turn the vent to seal. Press the manual button and set the time to 40 minutes and walk away.
• When the timer goes off move the valve to vent and allow it to fully vent. This took about 15 minutes on mine. Open the lid and admire the fruits of your no labor !
• You can serve as is or you can thicken like I did in the photo. To thicken simply remove half of the beans without the liquid to a bowl or pot. Using the immersion blender, puree the beans until they resemble refried beans. Add in the remainder of the beans, without the liquid, and stir. Now start adding the liquid until you get the desired consistency.
• Ladle into a bowl and finish with salt and pepper to taste.
• Note: Do not throw away that tasty liquid broth ! As the leftovers cool they will thicken so my suggestion is to keep the liquid from the Instant Pot and use it to thin down the leftovers. I also suggest freezing any of the liquid that you don't use for future soups and stews. You can freeze it in small portions in an ice cube tray or even a zip top bag. Lay it flat in the freezer and when you need some you can break off a few pieces.

BEAN WITH BACON SOUP

Steps:

• Pick through the beans, then rinse and drain them. Put them in a large pot and cover with water by 2 inches. Let soak overnight.
• Drain the beans and return them to the pot. Add the chicken stock and 4 cups of water. Bring to a boil and reduce to a simmer.
• While the beans are simmering, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate to drain. Add half the bacon to the beans, reserving the rest for garnish.
• Remove all but 2 tablespoons of the bacon grease from the skillet and add the carrots, celery and onions. Season with some salt and pepper and cook until the vegetables are just beginning to soften, 3 to 4 minutes. Add the tomato paste and garlic and cook for another minute, stirring to combine.
• Using a slotted spoon, add the vegetables to the beans. Add the bay leaves and give it a good stir. Taste to check if it needs any additional seasoning. Simmer until the beans are tender, 1 to 1 1/2 hours.
• When ready to serve, stir in the tomatoes. Serve with the reserved bacon and chopped parsley.