Dried beans are cooked quickly in your electric pressure cooker along with carrots, celery, garlic and bacon. A simple but seriously delicious soup that will leave you wanting seconds (and the leftovers the next day are even better than the first day).
- 1 (20 oz) package Hurst’s 15 Bean Soup with seasoning packet
- 10 cups water
- 1 Tbsp salt
For the soup:
- 1 yellow onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 1 (6 oz) can tomato paste
- 10–12 slices cooked bacon, crumbled
- Salt and pepper to taste
- Optional garnishes: fresh chopped parsley and grated mozzarella cheese
- Open the package of beans and reserve the seasoning packet for later. Soak the beans with the water and salt overnight in a large bowl (8-10 hours) or do the quick soak method (outlined below).
- First just pour the beans into a colander and rinse them off. Sometimes dried beans have a little dirt and debris in them. Once they have been rinsed you can add the beans to the Instant Pot.
- Next you’ll cover the beans with water. For every one cup of beans you’ll want about 3-4 cups of water. I used 10 cups of water for the entire package of dried beans.
- Now you’ll add in salt. The salty solution is essential to getting the beans the right consistency. I added in one tablespoon of salt. Don’t worry, we’ll rinse the beans of the salt before we cook them in the soup.
- Now you’ll bring the pot to a boil by using the the “sauté” function on your Instant Pot.
- Once the water comes to a boil you will cover the pot with the lid and set the valve to “sealing.” Then you’ll set the manual pressure cooker button to 2 minutes.
- When the timer beeps you can open the valve very slowly. If foam begins to exit the valve stop releasing the pressure and wait for 30 seconds before you try again.
- Once the lid is removed go ahead and drain and rinse the beans in a colander under cool running water. Now you can proceed with the recipe that requires pre-soaked beans.
- Add pre-soaked beans to the Instant Pot. Add in onion, carrots, celery, garlic and broth.
- Cover and secure the lid. Make sure the valve is set to “sealing.” Set the manual pressure cooker button to 3o minutes. Once the timer beeps you can let the pressure release naturally for 10 minutes and then release any leftover pressure, or if you prefer you can just do a total natural pressure.
- Remove the lid and stir in the tomato paste and reserved seasoning packet. Pour about 3 cups of the soup into a blender. Cover with lid (while removing lid’s center insert and holding a folded kitchen towel over the opening) and blend until smooth. Stir pureed mixture back into soup.
- Right before serving stir in the bacon. Salt and pepper to taste. Garnish with parsley and mozzarella cheese, if desired.
I used my 6 quart Instant Pot for this recipe.
- Category: Soup
- Method: Instant Pot