Pressure Cooker Bean and Bacon Soup

Ingredients

• 227 g (8 oz)bacon, diced into small pieces; cook extra if you’d like some for garnish
• 1 medium-largecarrot, diced small
• 2celery ribs, diced small
• 1 small (or ½ large)onion, diced small
• 4 clovesgarlic
• 1.42 litres (6 cups)beef or chicken stock
• 237 ml (1 cup)water
• 454 g (1 lb)dried white beans, such as cannellini or great northern
• ¼ teaspoonblack pepper
• ½ teaspoonsmoked paprika
• ½ teaspoondried thyme
• 1 teaspoonsalt
• ½ teaspoonWorcestershire sauce
• ¼ teaspoon (optional, more if desired)liquid smoke
• To taste (optional)spring onions, sliced

Instructions

1. 1

   Rinse the beans

   Tip the beans into a colander, pick out any impurities and rinse them under cold water.

2. 2

   Cook the bacon

   Set the pressure cooker to sauté mode and cook the bacon until crisp. Lift it out with a slotted spoon and drain it on kitchen paper, leaving about 4 tablespoons of bacon fat in the pot. Add the carrot, celery and onion and sauté for about 3 minutes. Add the garlic and cook for a further 30 seconds.

3. 3

   Pressure cook

   Add the stock, water, beans, black pepper, smoked paprika, thyme and salt. Return the cooked bacon to the pot and cook at high pressure for 45 minutes. Cooking time can vary with elevation and other factors; the recipe notes that some cooks prefer to allow 60 minutes.

4. 4

   Release and blend

   When cooking is finished, let the pressure cooker stand for 10–15 minutes before releasing the pressure. Stir in the Worcestershire sauce and liquid smoke. Partially blend the soup with an immersion blender to thicken it, or blend 2–3 cups of soup in a blender and return it to the pot.

5. 5

   Add the garnish

   Scatter sliced spring onions over the soup, if using.

What is pressure cooker bean and bacon soup?

This is an American-style bean soup built around dried white beans, bacon and vegetables. The pressure cooker softens the beans in the same pot where the bacon and aromatics are cooked.

Here, smoky paprika and a little liquid smoke reinforce the bacon flavour, while partially blending the beans gives the broth a creamy body without blending the whole batch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 306 calories, 21g protein, 25g carbs, 14g fat.

The beans provide much of the carbohydrate and protein, while bacon and the reserved cooking fat contribute much of the fat. Serve a bowl with vegetables or a simple salad alongside it to add freshness and balance the meal.

Choose and prepare the beans

White beans: Cannellini or great northern beans are the suggested choices. Rinsing and checking them first removes grit and any stray impurities.

No soaking step is included in this method, so use dried beans as listed and follow the pressure-cooking instructions.

Build the flavour in the pot

Bacon fat: Crisp the bacon first, then leave about 4 tablespoons of its fat in the pot to cook the vegetables. This carries the savoury flavour through the base of the soup.

Aromatics: Give the carrot, celery and onion about 3 minutes to sauté before adding the garlic for its shorter 30-second cook. That order gives the vegetables a head start without leaving the garlic in the pot too long.

Manage the pressure-cooking time

Cook time: The recipe specifies 45 minutes at high pressure, followed by a 10–15-minute rest before releasing pressure. It also notes that some cooks have needed 60 minutes, with elevation and other factors affecting the result.

Check the beans after pressure cooking: they should be soft enough to eat. If they are still firm, continue cooking until tender.

Get the texture right

Partial blend: Blend only some of the soup so the broth thickens while whole beans, vegetables and bacon remain in the bowl. An immersion blender lets you control how smooth it becomes.

Blender option: If using a jug blender, take out 2–3 cups, pulse them and stir the mixture back into the pot. Avoid blending the entire soup if you want some beans left whole.

Finish and serve

Final seasoning: Stir in the Worcestershire sauce and liquid smoke after releasing the pressure, as directed. The liquid smoke is optional, so start with the listed amount if you choose to use it.

On the side: Serve the soup with crusty bread for dunking or a toasted sandwich, as suggested in the recipe. Sliced spring onions make an optional fresh garnish.

Recipe notes & tips

• Dice the carrot, celery and onion small so they fit comfortably into each spoonful.
• Drain the crisp bacon on kitchen paper before returning it to the pot.
• Keep about 4 tablespoons of bacon fat in the pot for sautéing the vegetables.
• Let the cooker stand for the full 10–15 minutes before releasing pressure.
• Blend just part of the soup to thicken it while keeping some beans whole.
• Add the spring onions just before serving for a fresh garnish.

Variations

• Extra bacon: Cook more bacon and reserve some crisp pieces to sprinkle over the bowls.
• Chicken stock: Use chicken stock instead of beef stock for the cooking liquid.
• Beef stock: Choose beef stock instead of chicken stock for a deeper savoury base.
• More smoke: Increase the optional liquid smoke to taste.
• Smoother soup: Blend a larger portion of the soup before stirring it back in.
• No spring onions: Leave off the optional garnish if you prefer.

Common mistakes to avoid

• Skipping the bean rinse: Pick out impurities and rinse the dried beans in a colander first.
• Discarding all the bacon fat: Leave about 4 tablespoons in the pot to sauté the vegetables.
• Adding garlic too early: Cook it only after the vegetables have sautéed, for about 30 seconds.
• Releasing pressure straight away: Let the cooker stand for 10–15 minutes first.
• Blending everything: Blend only part of the soup if you want whole beans and pieces of bacon in the finished bowl.
• Assuming the beans are tender: Check them after cooking and allow up to 60 minutes if needed, as the recipe notes.

How to store

Refrigerate cooled soup in an airtight container and use within 3–4 days. Reheat gently on the hob or in the microwave until piping hot, stirring well; loosen with a little water or stock if it has thickened. The soup can also be frozen in portions.

Frequently asked questions