Bean And Bacon Soup Instant Pot Recipes

Steps:

• Cook the cut up bacon until it is nice and crispy. Transfer to a paper towel lined plate and set aside. Take about 2 Tbsp of the bacon fat and put it into the Instant Pot.
• Dump the carrots and onion and celery into the pot and stir around. Set the control to Saute and the timer for 6 minutes. Stir occasionally during the 6 minute saute. When the 6 minutes is up add in the tomato paste and stir to coat.
• Turn off the Saute function. Pour in the chicken broth, half of the crispy bacon, the dried beans and the liquid smoke. Put the lid on and turn the vent to seal. Press the manual button and set the time to 40 minutes and walk away.
• When the timer goes off move the valve to vent and allow it to fully vent. This took about 15 minutes on mine. Open the lid and admire the fruits of your no labor !
• You can serve as is or you can thicken like I did in the photo. To thicken simply remove half of the beans without the liquid to a bowl or pot. Using the immersion blender, puree the beans until they resemble refried beans. Add in the remainder of the beans, without the liquid, and stir. Now start adding the liquid until you get the desired consistency.
• Ladle into a bowl and finish with salt and pepper to taste.
• Note: Do not throw away that tasty liquid broth ! As the leftovers cool they will thicken so my suggestion is to keep the liquid from the Instant Pot and use it to thin down the leftovers. I also suggest freezing any of the liquid that you don't use for future soups and stews. You can freeze it in small portions in an ice cube tray or even a zip top bag. Lay it flat in the freezer and when you need some you can break off a few pieces.

Steps:

• Pick through the beans, then rinse and drain them. Put them in a large pot and cover with water by 2 inches. Let soak overnight.
• Drain the beans and return them to the pot. Add the chicken stock and 4 cups of water. Bring to a boil and reduce to a simmer.
• While the beans are simmering, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove to a paper towel-lined plate to drain. Add half the bacon to the beans, reserving the rest for garnish.
• Remove all but 2 tablespoons of the bacon grease from the skillet and add the carrots, celery and onions. Season with some salt and pepper and cook until the vegetables are just beginning to soften, 3 to 4 minutes. Add the tomato paste and garlic and cook for another minute, stirring to combine.
• Using a slotted spoon, add the vegetables to the beans. Add the bay leaves and give it a good stir. Taste to check if it needs any additional seasoning. Simmer until the beans are tender, 1 to 1 1/2 hours.
• When ready to serve, stir in the tomatoes. Serve with the reserved bacon and chopped parsley.