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.

Bowl of veggie, bean and bacon soup next to bread, rosemary and dish of bacon.

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?

Ingredients for a navy bean, vegetable and bacon soup recipe.

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 Use Canned Beans Instead of Dried?

Sure!

If you want to use canned beans, go for it! It will definitely save time. You’ll need 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).

Close-up of a ladle of veggie, bean and bacon soup.

Do I Have To Use Bacon?

Nope! You could totally omit if you want.

Alternatively, you can use pancetta, ham, or sausage instead.

Two bowls of veggie, bean and bacon soup next to bread, rosemary and dish of bacon.

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 one-third the amount of dried herbs for the fresh herbs as they are more potent.
Don’t have fresh kale on hand? You can 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!

Close-up of a bowl of veggie, bean and bacon soup.

More Hearty Soups

If you make this pressure cooker bean soup recipe, be sure to leave a comment below!

Bean and Bacon Soup (With Veggies)

Dawn | Girl Heart Food

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.

5 from 9 votes

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Prep Time 10

Cook Time 30

Time to Soak Beans and Instant Pot to Come to Pressure and Release Pressure 12 20

Total Time 13

Course Lunch, Main Dish, Soup

Servings 6 servings

Ingredients

1 cup dried navy beans
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, or 1 teaspoon dried rosemary
1 tablespoon minced fresh thyme leaves, 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 grated 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). Cover and soak overnight in the refrigerator, 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 vegetable broth or chicken 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 until smooth. 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 spice, you can omit the chili pepper.
If using dried herbs, use one-third the amount of dried herbs for the fresh herbs as they are more potent.
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).

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Keyword pressure cooker bean soup, white bean soup with kale

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