Pressure Cooker Bean and Bacon Soup
Creamy white beans and smoky bacon are the stars of this hearty, nourishing soup. Perfect for dunking a chunk of crusty bread or a toasted sandwich.
Ingredients
- 8 oz bacon diced in small pieces (Cook extra if you'd like to save some to sprinkle on after for a garnish)
- 1 med-large carrot diced small
- 2 ribs celery diced small
- 1 small onion or 1/2 large, diced small
- 4 cloves garlic
- 6 cups broth beef or chicken works
- 1 cup water
- 1 lb white beans such as cannellini or great northern
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- optional: 1/4 teaspoon liquid smoke more if desired
- super optional: garnish with sliced green onions.
Instructions
- Place beans in a colander, remove any impurities and rinse them with cold water.
- Turn pressure cooker to saute mode. Cook bacon until crisp and use a slotted spoon to remove and drain on paper towel. Leave about 4 tablespoons of the bacon fat in the pan. Add carrot, celery, and onion and saute for about 3 minutes. Add garlic and cook for another 30 seconds.
- Add broth and water, beans, pepper, smoked paprika, thyme, and salt. Add cooked bacon back into pan. Cook for 45 minutes on high pressure.
- When finished, let pressure cooker rest for 10-15 minutes before releasing pressure, stir in Worcestershire and liquid smoke. Use an immersion blender to partially blend soup to thicken. Alternately, you could take 2-3 cups of soup and pulse in a blender and then add back into pot.
- If desired garnish with green onions.
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