This pressure cooker bean and bacon soup has lots of hearty navy beans, veggies, rosemary, and flavourful bacon in a warming broth. Top with freshly grated Parmesan cheese and you’ll have yourself one comforting bowl.
Hi friends!
It seems that we’re still in need of all the comfort food! It’s still super cold out and warming soups with simple ingredients, like this Instant Pot® bean soup, is just where it’s at!
Truth be told, I can eat cozy food (like soup) year-round.
I’m all about comfy clothes, warm socks, and stick-to-ya-ribs comfort food.
There’s nothing better to me than being home with hubby and Riley, cooking up a storm, reading, or just simply relaxing.
What brings you comfort?
Why We Love This White Bean and Bacon Soup
- It comes together in one pot for easy cleanup.
- The recipe uses some pretty basic pantry and fridge ingredients, like hearty beans, bacon, and veggies.
- It tastes amazing (and so comforting on a cold day)!
Can I Make This Soup on The Stovetop Instead?
Absolutely!
If making on the stovetop, I would still recommend picking over, soaking and cooking your beans before starting (especially if you opt for dried beans).
Also, you’ll have to cook your veggies (celery and carrot) a little longer if you prepare this soup on the stovetop instead of in your pressure cooker.
Like with the pressure cooker method, first, cook the veggies a little and then add your broth. Bring to a simmer, cover ajar and just cook them until they’re tender. Easy!
Note: Depending on how you like your beans, you may want to add the cooked beans a little later as to not overcook.
Can I Use Canned Beans Instead of Dried?
Sure!
If you want to use canned beans, go for it! It will definitely save time. You’ll want about 3 cups of canned beans for this soup (and, if using canned, rinse and drain before using).
Should you cook this soup in the pressure cooker, I would recommend adding the canned beans at the end of cook time (around the time when you add kale).
Do I Have to Use Bacon?
Nope! You could totally omit if you want.
Alternatively, you can use a leftover ham bone, pancetta, ham, or sausage instead.
Tips and Variations
- If you aren’t a fan of heat, you can omit the chili pepper.
- Don’t have fresh chili pepper? Try a pinch or so of crushed red pepper flakes.
- If using dried herbs, use ⅓ less.
- Don’t have fresh greens on hand? Stir in some frozen spinach at the end of cook time. Heat until wilted and cooked through (you can thaw before adding, if you like, as to not water down your soup).
- My homemade veggie broth is super delicious in this recipe.
- Have a Parmesan rind on hand? Throw that in the pot while it’s cooking. It’ll add a whole bunch of flavour to the soup! Just remove and discard when everything is cooked.
- For a change, try Swiss chard or baby spinach instead of kale.
- If you’re looking for something to serve along with this soup, homemade cornbread is delicious!
More Hearty Soups
- Black Bean Sweet Potato Soup
- Curried Red Lentil Soup with Chickpeas and Kale
- Slow Cooker Split Pea Soup with Ham
If you make this pressure cooker bean soup recipe, be sure to leave a comment below!
Bean and Bacon Soup with Kale
Ingredients
- 1 cup dried navy beans, picked over (remove and discard any rocks, foreign objects and imperfect beans), rinsed, drained and soaked overnight (about 12 hours). Yield about 3 cups after soaking and cooking.
- ½ pound bacon, cut into lardons (about 8 slices)
- 1 tablespoon olive oil
- 1 yellow onion, peeled and diced
- 3 to 4 cloves garlic, minced
- 2 ribs celery, chopped
- 2 carrots, peeled and chopped
- 1 Thai chili pepper, minced (or ½ teaspoon crushed red pepper flakes)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon minced fresh rosemary (leaves only), or 1 teaspoon dried rosemary
- 1 tablespoon minced fresh thyme (leaves only), or 1 teaspoon dried thyme
- 6 to 7 cups low sodium vegetable or chicken broth, depending on the consistency you want
- 4 cups chopped kale (bite-sized pieces, leaves only, no stems), loosely packed cups
- ¼ cup shredded Parmesan cheese, plus more to taste for optional garnish
Instructions
- Pick over navy beans and remove and discard any imperfect ones, rocks and foreign objects. Rinse and drain beans. Place in a large bowl with fresh, cold water (covering 3 inches or so over top) to soak overnight, for about 12 hours.
- The next day, drain beans and give another rinse and drain.
- Turn Instant Pot to "Sauté."Note: Settings may vary on your Instant Pot, depending on the model. Please refer to the manufacturer's guide on how to use your Instant Pot.
- Adjust the [+] or [-] button to set the timer to 12 minutes (if you need more time than this to cook bacon, just increase as necessary). Add bacon and cook until crisp, stirring occasionally.
- Remove bacon and drain grease.
- If there is any time left on the timer, press "Cancel." Turn to "Sauté" again and adjust the [+] or [-] button to set the timer to 5 minutes.
- Add olive oil. Once hot, add onion, garlic, celery, carrots, chili pepper, salt and black pepper. Stir to combine. Note: If you aren't a fan of spice, you could omit the chili pepper or reduce.
- Add bacon back to pot (reserve a little, if you like, for garnish), along with rosemary and thyme. Stir.
- Add soaked beans and 6 cups of broth. Give another stir. If there is any time left on the timer, press "Cancel." Note: For a yummy flavour booster, if you have a rind of Parmesan, place that in the pot of soup too and remove when everything is cooked.
- Close and lock lid. Set the vent on the lid to "Sealing" (steam valve in closed position). Ensure you follow the manufacturer's guide for closing and locking the lid.
- Next, select the "Manual" or "Pressure Cook" (high setting) button (depending on which model you have). Adjust the [+] or [-] button to set the timer to 4 minutes (it may take anywhere from 10 to 20 minutes to come to pressure before the 4 minutes starts to count down).
- Once pressure cook cycle is complete, follow the manufacturer's guide for the 10-Minute Natural Release method.
- Once 10 minutes is up, follow the manufacturer's guide for Quick Release and wait until the Quick Release cycle is complete. Unlock and remove lid, being careful of any remaining steam (ensure you follow the manufacturer's guide for unlocking and removing the lid).
- Turn the Instant Pot to "Sauté" and adjust the [+] or [-] button to set the timer to 5 minutes. Stir in kale and cook. If you want a looser or thinner consistency to your soup, add another cup of broth and heat through. If you used a Parmesan rind, you can now remove and discard.
- Once time is up, stir in Parmesan cheese.
- Optional: Remove one cup of soup, place into a heat-safe container and carefully blend with an immersion blender. Pour back into pot, stirring to combine.
- To serve, divide the soup into bowls and garnish (if desired) with Parmesan cheese and any reserved cooked bacon. Enjoy!
Notes
- If you aren’t a fan of heat, you can omit the chili pepper.
- If using dried herbs, use ⅓ less.
- Ensure you are familiar with the manufacturer recommended operating instructions and know how to properly/safely use your Instant Pot (or any kitchen appliance/device/tool you are using).
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
