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.
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 this White Bean and Bacon Soup is Great!
- It comes together in one pot for easy cleanup
- It’s naturally gluten free
- Uses some pretty basic pantry and fridge ingredients, like hearty beans, bacon, and veggies
- Of course, it tastes AMAZING!
Can I Make This Soup on The Stovetop Instead?
If making on the stovetop, I would still recommend soaking/cooking your beans before starting (especially if you opt for dried beans). You can even prep them the day before and store them in the fridge until you’re ready to use them.
Also, you’ll have to cook your veggies (celery and carrot) a little longer if you prepare this soup on the stove-top instead of in your pressure cooker.
Like with the pressure cooker method, first, sauté the veggies a little and then add your broth. Bring to a medium-ish simmer, cover ajar and just cook ’em 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?
These Instant Pot white beans are super easy to prep. However, 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/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. Marissa, of Pinch and Swirl, has a delicious recipe for homemade pancetta if you want to give that a go.
More Helpful Tips & Variations
If you aren’t a fan of heat, you can omit the chili pepper.
Speaking of chili pepper, if you don’t have any on hand, try a pinch or so of red chili flakes
If using dried herbs, use ⅓ less.
Try Swiss chard or baby spinach instead of kale.
Don’t have fresh greens on hand? Stir in some frozen spinach at the end of cook time. Heat until wilted and warmed through (you can thaw before adding, if you like, as to not water down your soup).
‘Unsalted broth’ was used. If you use ‘low sodium’ or ‘regular’ you may want to omit the added salt.
Speaking of broth, try making your own! My homemade veggie broth is super delicious.
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/discard when everything is cooked.
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).
If you’re looking for something to serve along with this soup, cheesy skillet cornbread is delicious!
More Hearty Soups
Hope you love this easy white bean and bacon soup as much as we do!
If you try this Instant Pot bean soup, be sure to leave a comment below. Love to know how you enjoyed it!
White Bean and Bacon Soup with Kale
- 1 cup dried navy beans , soaked overnight (about 12 hours). Yield about 3 cups after soaking/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 stalks celery , chopped
- 2 stalks carrot , peeled and chopped
- 1 Thai chili , minced (or ½ tsp red chili flakes), optional
- 1 tsp salt (see 'Recipe Notes' below regarding salt)
- ½ teaspoon black pepper
- 1 tablespoon fresh rosemary , minced (or 1 teaspoon dried)
- 1 tablespoon fresh thyme , minced (or 1 teaspoon dried)
- 6 to 7 cups unsalted vegetable or chicken broth
- 4 cups kale , cut into bite-sized pieces (leaves only)
- ¼ cup shredded Parmesan cheese (plus more for garnish if desired)
- Pick over navy beans and discard any odd ones, rinse and place in a large bowl with cold water (covering 3 inches or so over top) overnight. You can store them in the fridge.
- The next day, drain beans and give another rinse/drain.
- Turn Instant Pot to 'Saute' and select time of 12 minutes. Add bacon and cook until crisp, stirring occasionally. Note: If you need more time, just continue to cook.
- Remove bacon and drain grease.
- Turn to 'Saute' again and select 5 minutes.
- Add olive oil. Once shimmering, add onion, garlic, celery, carrot, chili, salt and pepper. Stir to combine.
- 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.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). Next, select the’Manual’ or ‘Pressure Cook’ (high setting) button (depending on which model you have). Select time of 4 minutes (it may take anywhere from 10 to 20 minutes to come to pressure before the 4 minutes starts to count down).
- Once timer is up, let pressure naturally release for 10 minutes.
- Once 10 minutes is up, carefully 'Vent'. Once valve goes down, carefully unlock lid.
- Stir in kale. Select 'Saute' and timer of 5 minutes to cook kale. If you want a looser consistency, add another cup of broth. 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 and carefully blend with an immersion blender. Pour back into pot, stirring to combine.
- Portion and garnish with Parmesan cheese, as desired. Enjoy!
- ‘Unsalted’ vegetable broth was used in this soup. If you used anything otherwise, like ‘low sodium’ or ‘regular’, you may want to reduce the salt added.
- If you aren’t a fan of heat, you can omit the chili pepper.
- Speaking of chili pepper, if you don’t have any on hand, try a pinch or so of red chili flakes
- If using dried herbs, use ⅓ less.
- Try Swiss chard or baby spinach instead of kale.
- Don’t have fresh greens on hand? Stir in some frozen spinach at the end of cook time. Heat until wilted and warmed through (you can thaw before adding, if you like, as to not water down your soup).
- ‘Unsalted broth’ was used. If you use ‘low sodium’ or ‘regular’ you may want to omit the added salt.
- Speaking of broth, try making your own! My homemade veggie broth is super delicious.
- 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/discard when everything is cooked.
- 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).
- The Instant Pot that I used was the Duo Plus 8 Quart.
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.