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Instant Pot Bean with Bacon Soup - Campbell's Copycat

Bean with bacon soup is made with creamy navy beans, smoky bacon and paprika, and tender carrots in a thick and tangy tomato-infused broth. This is one of those soup recipes that slow you down and fill you up in the best of ways. And your friend the Instant Pot pressure cooker is the fast track to getting there.

  • Total Time: 1 hour 42 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 cups (16 oz. ) dried navy beans
  • 6 cups broth - beef broth (chicken broth is also good)
  • 1/2 pound raw bacon
  • 2 Tablespoons (or 3 cloves) garlic, minced or grated
  • 2 Tablespoons shallot, minced
  • 1 cup diced carrots
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon celery salt
  • 1 teaspoon smoked paprika
  • 1 can (28 oz.) petite diced tomatoes, or one quart peeled and diced garden tomatoes

Instructions

Prepare the beans -

 

  1. Rinse dried beans, place in a pot. Add enough water to cover beans about 2 inches.
  2. Bring to a boil, remove from heat, place lid on. Let sit for an hour to soften beans.
  3. Drain the soaking water and rinse the beans again before adding to the soup.

Make the soup -

  1. In Instant Pot, choose the Sauté setting.
  2. Chop bacon into small pieces and add to the Instant Pot.
  3. Add garlic and shallot.
  4. Cook and stir until garlic and shallot is softened, and the bacon is a little crispy and browned to your liking. 
  5. Add the carrots, broth, celery seed, paprika,Worcestershire sauce and beans. Stir and scrape up the browned bits on the bottom of the pot.
  6. Turn off the Instant Pot, add the lid and lock it.
  7. Now select the Bean/Chili setting for 42 minutes cooking time.
  8. After it finishes cooking, release the pressure. Use either the quick release or natural release method.
  9. Remove the lid, add the tomatoes, and salt and pepper to taste. Salt may not be needed based on how salty the bacon is.

 

Notes

Note: If the tomatoes just don’t taste very tangy, you can add a teaspoon of apple cider vinegar, or an amount to your taste. Heirloom garden tomatoes are ideal for this recipe.  But if you use canned tomatoes or a different kind of tomato, apple cider vinegar can really help enhance the flavors in this soup.

  • Author: beneficialbento
  • Prep Time: 1 hour
  • Cook Time: 42 minutes
  • Category: dinner
  • Method: Instant Pot
  • Diet: Gluten Free

Nutrition

  • Serving Size: 2 cups
  • Calories: 267
  • Sugar: 6.5 g
  • Sodium: 1057.3 mg
  • Fat: 15.8 g
  • Carbohydrates: 22 g
  • Fiber: 2 g
  • Protein: 13.4 g
  • Cholesterol: 24.6 mg

Find it online: https://www.beneficial-bento.com/2024/02/instant-pot-bean-with-bacon-soup-campbells-copycat.html