BEAN SOUP PRESSURE COOKER RECIPE WITH BACON!
Pressure cooker bean soup is hearty and healthy made in an electric pressure cooker. Great for the Instant Pot. Can also be adapted for slow cooker
Provided by Steve Cylka
Categories Soup
Time 1h45m
Number Of Ingredients 12
Steps:
- Slice bacon into small pieces. Set electric pressure cooker to saute and fry bacon until it is starting to brown, about 5-7 minutes. Lift the metal bowl/pot out of the pressure cooker with oven mitts and drain most of the bacon grease. Place pot back into the pressure cooker.
- Stir in the diced onion, celery, carrots and garlic. Saute until onions are transparent, about 5 minutes.
- Stir in the remaining ingredients. Close the lid and make sure the valve is set to seal. Set the pressure cooker on high for 60 minutes.
- Once the pressure cooker has cooked for the 60 minutes and beeped, manually release the pressure by turning the valve to vent. Once the air pressure is released, remove the lid and stir.
- Serve.
INSTANT POT 15 BEAN SOUP
This Pressure Cooker / Instant Pot 15 Bean Soup is a hearty soup loaded with ham, fifteen different types of beans, and good-for-you veggies.
Provided by Pressure Cooking Today / Barbara Bakes LLC
Categories Soup
Time 1h40m
Number Of Ingredients 14
Steps:
- Set aside seasoning packet. Rinse beans in a colander and remove any debris.
- Select Sauté. Add the vegetable oil, onion, and celery to the pressure cooking pot. Sauté for about 3 minutes until tender.
- Add the garlic and sauté for 1 minute more.
- Add the rinsed beans, 2 quarts water, and ham bone.
- Lock the lid in place. Select High Pressure and 1 minute cook time. When the cook time ends, turn off the pressure cooker. Let the beans soak for 1 hour without releasing the pressure. (Alternatively, if you don't want to use the quick soak method, you can cook the beans on high pressure for 35 minutes with a 10 minute natural release.**)
- After 1 hour, stir in tomatoes, carrots, chili powder, and seasoning packet. Lock the lid in place. Select High Pressure and 3 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release.
- When the valve drops, carefully remove the lid. Remove the ham bone. Stir in the spinach, ham, and lemon juice. Season with salt and pepper to taste.
Nutrition Facts : Calories 258 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 7 grams fat, Fiber 14 grams fiber, Protein 17 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 325 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
PRESSURE COOKER BLACK BEAN SOUP
This inky soup, made in a pressure cooker, shows off black beans at their toothsome best. Adapted from the cookbook author and pressure-cooking maven Lorna Sass, the soup gets a bold finish with a mound of tomato-avocado salsa. It is hearty enough to serve for lunch or a light dinner.
Provided by Mark Bittman
Categories dinner, lunch, appetizer, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- In a 6-quart or larger stovetop pressure cooker or an electric pressure cooker, heat the oil over medium-high heat or using the sauté function. Stir in the onions, chile powder, cumin and oregano and cook, stirring frequently, until the onions begin to soften, about 1 minute.
- Add the water, beans, chorizo, garlic and bay leaves.
- Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 30 minutes. If using an electric pressure cooker, cook on high pressure for 30 minutes.
- Turn off the heat if using a stovetop cooker, and allow the pressure to come down naturally, about 15 minutes. Remove the lid, tilting it away from you to allow the steam to escape.
- Stir well. Discard the bay leaves and add salt to taste. The soup will thicken on standing.
- Just before serving, prepare the avocado salsa by tossing the ingredients together in a bowl. Ladle the soup into bowls and top each portion with a large dollop of salsa.
Nutrition Facts : @context http, Calories 336, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 12 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 837 milligrams, Sugar 3 grams
GOOD OL' SOUTHERN SOUP BEANS FOR PRESSURE COOKER
Up here, in the mountains of the south, we know that soup beans and bean soup are not the same thing. Soup beans is a term common in the Southern United States, particularly the regions around the Appalachian Mountains. It refers to pinto or other brown dried beans cooked with smoked pork as flavoring. Soup beans are usually served with cornbread and considered a main course, but can also serve as a side dish. In rural areas, where food was scarce during the winter, these dried beans were a staple food. I grew up on soup beans and every southern cook has a different way of making it. This is my version which is a combination of the way my Grandmother, Granny, and Mom made it. I like to use a pressure cooker to speed up the process, but you can use a regular pot, just keep an eye on the water level so it doesn't boil down. You have to crumble cornbread in it when you serve it for that down home authenticity.
Provided by AbsurdBookNerd
Categories Beans
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Follow directions on bean bag for presoaking the beans.
- Drain and rinse beans, sit aside.
- In the pan melt butter (or bacon grease) over medium heat. Cook onions and garlic until soft and lightly brown.
- Add beans, ham hock, and water to pressure cooker. Put on lid and seal. Bring heat up to high.
- Once pressure has been reached, reduce heat to low and cook for 30 minutes.
- Remove the pressure cooker from heat and release the pressure with a quick release method. Remove the cover and test beans for doneness. If necessary cover and return the pot to pressure and cook for another 5 minutes.
- Remove the ham hock from the soup. Discard the skin and bones. Chop the remaining meat and add it back to the soup.
- Season with additional salt and pepper if necessary. Serve hot with crumbled corn bread.
Nutrition Facts : Calories 16.8, Fat 1.4, SaturatedFat 0.9, Cholesterol 3.8, Sodium 18.4, Carbohydrate 0.9, Fiber 0.2, Sugar 0.4, Protein 0.1
PRESSURE COOKER WHITE BEAN-PARMESAN SOUP
A pressure cooker renders dried beans buttery soft in a fraction of the time the stovetop would take. For this recipe, seek out whole wheat berries - not hulled or pearled - because they stand up to the long cook time, developing a pleasant chewiness while maintaining their shape. You can substitute whole farro or spelt, but make sure the farro is not pearled. The key to this soup's flavor is the Parmesan rind, which infuses the soup with an earthy saltiness. Finally, don't forget the finishing touches of lemon and parsley: They add brightness and bring other deeper flavors into sharper focus. You can also make this recipe in a slow cooker. Find that recipe here.
Provided by Sarah DiGregorio
Categories dinner, lunch, weekday, soups and stews, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Using the sauté setting, heat the oil in the pot of a 6- to 8-quart pressure cooker. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Season generously with salt. Add the fennel and cook, stirring often, until the fennel is softened and the onion is lightly browned, about 5 minutes. Add the celery, garlic, fennel seeds and red-pepper flakes and cook, stirring often, until fragrant, 2 minutes. Add the rosemary and the wine. Bring to a simmer and reduce by half, about 2 minutes.
- Add the stock, using 7 cups if you have a 6-quart pressure cooker or 8 cups if you have an 8-quart pressure cooker. Season with 1/2 teaspoon salt. Stir in the beans, wheat berries and Parmesan rind. Cover and set steam valve to sealed position. Pressure cook on high for 70 minutes.
- Allow the pressure to release naturally for 15 minutes then release the remaining pressure manually. Taste the beans to make sure they are soft. If they are not as soft as you would like, cover and set steam valve to sealed position. Pressure cook on high for 10 more minutes and then quick-release the pressure.
- Before serving, remove and discard the rosemary sprigs. Stir in the chopped parsley, lemon juice and reserved fennel fronds. Season to taste with salt and pepper. Divide among bowls and top generously with grated Parmesan.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 10 grams, Carbohydrate 66 grams, Fat 18 grams, Fiber 14 grams, Protein 32 grams, SaturatedFat 7 grams, Sodium 1002 milligrams, Sugar 8 grams
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