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 carrot, medium-large (diced small)
• 2 celery ribs (diced small)
• 1 onion, small (or 1/2 large, diced small)
• 4 cloves garlic
• 6 cups broth (beef or chicken)
• 1 cup water
• 1 lb white beans, dry (cannellini or great northern; see notes)
• 1/4 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon liquid smoke (optional, more if desired)
• green onions, sliced (optional)

👨‍🍳 Instructions

1. 1Place beans in a colander, remove any impurities and rinse them with cold water.
2. 2Turn 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.
3. 3Add broth and water, beans, pepper, smoked paprika, thyme, and salt. Add cooked bacon back into pan. Cook for 45 minutes on high pressure. Note: quite a few people have said they needed 60 minutes cook time. This can all be impacted by elevation and other factors, but to be safe you may want to shoot for 60!
4. 4When 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.
5. 5Garnish with green onions if desired.