Instant Pot White Bean and Bacon Soup {with Kale}

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.

Hey 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 You’ll Love This White Bean and Bacon Soup

• It comes together in one pot for easy clean up
• 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 Stove-Top Instead?

Absolutely!

If making on the stove-top, 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 in the fridge until you’re ready to use.

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 peasy!

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!

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).

After it’s all done, it’ll look like this—>

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. My friend, Marissa, of Pinch and Swirl, has a delicious recipe for homemade pancetta if you want to give that a go.

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 1/3 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!

Other Hearty Soups You May Enjoy

• Black Bean and Sweet Potato Soup – With a little smoky heat from chipotle peppers, this hearty black bean and sweet potato soup is warming and delicious!
• Curried Red Lentil and Chickpea Soup – This budget friendly soup is nourishing and so yummy on a cold day.
• Slow Cooker Pea Soup – Such a classic! Made in the slow cooker with minimal fuss, this one is thick, rich and simply yummy.

Hope you love this easy white bean and bacon soup as much as we do!

Until next time, take care and chit chat again soon,

~Dawn

P.S. If you think this Instant Pot bean soup will make your belly happy too, please be sure to hit that little Pin button. Many thanks, you guys! XO

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5 from 9 votes

Instant Pot White Bean and Bacon Soup {with Kale}

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.

Course Main Dish, Soup

Cuisine Italian

Keyword Instant Pot bean soup, pressure cooker bean soup, white bean soup with kale

Prep Time 10 minutes

Cook Time 30 minutes

Soak Beans Overnight & Instant Pot to Come To Pressure/Release Pressure 12 hours 20 minutes

Servings 6 servings

Calories 359kcal

Author Dawn – Girl Heart Food

Ingredients

• 1 cup dried navy beans soaked overnight (about 12 hours), about 3 cups after soaking/cooking
• 1/2 lb bacon -cut into lardons (about 8 slices)
• 1 tbsp olive oil
• 1 yellow onion -diced
• 3-4 cloves garlic -minced
• 2 stalks celery -chopped
• 2 stalks carrot -peeled and chopped
• 1 Thai chili -minced or 1/2 tsp red chili flakes (optional)
• 1 tsp salt -see 'Recipe Notes' below regarding salt
• 1/2 tsp black pepper
• 1 tbsp fresh rosemary -minced (or 1 tsp dried)
• 1 tbsp fresh thyme -minced (or 1 tsp dried)
• 6-7 cups unsalted vegetable or chicken broth
• 4 cups kale -leaves only, cut into bite-sized pieces
• 1/4 cup shredded Parmesan cheese -plus more for garnish

Instructions

• 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 10-20 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 as desired. Enjoy!

Notes

• ‘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 1/3 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.

Tried this recipe? That’s awesome!Mention @dawn.girlheartfood or tag #girlheartfood

Nutrition (estimate only)

Calories: 359kcal | Carbohydrates: 32g | Protein: 16g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 735mg | Potassium: 780mg | Fiber: 9g | Sugar: 4g | Vitamin A: 5190IU | Vitamin C: 59mg | Calcium: 186mg | Iron: 3mg

Nutrition Facts

Instant Pot White Bean and Bacon Soup {with Kale}

Amount Per Serving

Calories 359 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 6g38%

Cholesterol 28mg9%

Sodium 735mg32%

Potassium 780mg22%

Carbohydrates 32g11%

Fiber 9g38%

Sugar 4g4%

Protein 16g32%

Vitamin A 5190IU104%

Vitamin C 59mg72%

Calcium 186mg19%

Iron 3mg17%

* Nutrition estimate only. Percent Daily Values are based on a 2000 calorie diet.