A delicious and hearty soup is a great way to end a busy day. I, for one, love the combination of beans and bacon as it is rich and delicious. This Instant Pot Bean and Bacon Soup is an amazing, fast and easy meal to feed your family any night of the week.
Every bite transports me back to my family table — comfort food at its best. Perfect for any night of the week, this bean and bacon soup recipe is a delicious and comforting meal the whole family will enjoy.
We love to cook this frequently. Not only does it store well but it is also great when you have company over.
We like to serve it with a loaf of fresh crusty bread and butter for dipping. It is a delicious, whole rounded meal that everyone around the table always enjoys.
The smoky bacon, combined with the jalapeno, beans and vegetables make for an amazing flavor experience. You’ll want to make this again and again.
Rich, filling and comforting. Bean soup is the perfect easy meal for feeding a hungry crowd!
What I Love About This Recipe
Because this delicious soup is super filling but inexpensive to make, it’s an easy way to stretch your grocery budget.
Another plus — it’s kid-friendly. Kids love this soup so you don’t have to put up with any complaints at the dinner table. You don’t need to tell them how good beans are for them (that can be your little secret).
My favorite thing about this soup is that it’s incredibly easy to make. Seriously, the Instant Pot is going to do all the heavy lifting. I LOVE easy recipes!
What You Need to Make Bean and Bacon Soup
You do not need a lot of ingredients to create this Instant Pot bean soup In fact, you probably have most of these items in your pantry already.
Whatever you don’t have on hand, you can easily find at your local grocery store Just a few simple ingredients are all you need.
This recipe calls for:
Dry beans – We prefer to use pinto beans since these are our favorite beans, but you can also use white beans like navy beans , cannellini beans or great northern beans if you prefer. Make sure to use dried beans not canned beans
Bacon – You can use any kind of bacon that you have on hand to create this soup but I like to use center cut bacon You can use turkey bacon to reduce the bacon fat in the recipe, but it definitely has a different flavor so only do so if you regularly eat turkey bacon or you’ll notice a big difference in the outcome.
Chicken broth or chicken stock – You can substitute another type of broth (e.g. vegetable, beef or ham), but chicken broth is what I think works best for this recipe.
White onion – White onion is important when it comes to this recipe, using any other type of onion is not suggested.
Fresh jalapenos – We dice the jalapenos for this recipe. If you want to play down the spice a little, make sure to seed them as well.
Garlic powder – Garlic powder provides a delicious flavor to this recipe.
Salt – Do not skip the salt. Seasoning is extremely important.
Pepper – Again, seasoning is extremely important, so do not omit the pepper.
Cumin – This will help to provide a delicious hint of flavor to this soup.
Paprika – Paprika is delicious in this soup. You can also choose to use smoked paprika if you so choose.
Cayenne pepper – This adds a spicy kick to the soup that will round out the flavors.
How to Make Instant Pot Bean and Bacon Soup
You aren’t going to believe how easy this recipe for homemade bean and bacon soup is. We’re pretty much going to let the electric pressure cooker do all the work.
Step 1: Wash the Beans
First, we need to wash the pinto beans in a strainer. We’re basically rinsing off any dirt or debris.
One of the great things about cooking beans in the Instant Pot is that we can skip the soaking of the beans we’d normally have to do when working with dry beans Make sure to drain them properly.
Step 2: Add Ingredients to the Instant Pot
Next, place your beans, chopped bacon, diced onion and jalapenos into the Instant Pot. Stir the ingredients well to combine them.
Top the mixture with chicken broth and add in your seasonings. Give it another good stir to mix the ingredients together.
Step 3: Pressure Cook
Secure the lid on your Instant pot and set it to high pressure for 1 hour. Make sure that you set the valve to sealing.
When the cook time ends, quick release the pressure by turning the valve to venting.
If the valve sprays too much during the release, do a controlled release by opening the valve partially in small bursts. A little added time won’t hurt the dish, so you can even do a complete natural release and simply wait until the pin drops.
For a creamy texture, use an immersion blender for just a few seconds to mash some of the beans. Blend longer for a creamier soup, but make sure to leave some of the beans intact since biting into the beans is one of the best things about eating this soup.
If you don’t have an immersion blender you can use a potato masher to crush some of the beans. Or, you can use a slotted spoon to remove a cup of beans and blend them in a traditional blender before stirring them back into the soup.
Serve with a loaf of crusty bread, cornbread or even a delicious sandwich.
Instant Pot Bean and Bacon Soup
- Instant Pot
- 1 pound dry pinto beans
- 6 slices bacon
- 1 28 oz container chicken broth
- 1 white onion diced
- 2 jalapenos diced
- 1 teaspoon onion salt
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- Wash beans in a strainer. Drain.
- Place beans, chopped bacon, diced onion, and jalapenos into the instant pot. Stir well.
- Top with broth. Add in salt, pepper, paprika, cumin, onion salt, and cayenne pepper. Stir well.
- Place the lid on the instant pot. Set to high pressure for 60 minutes – 1 hour. Set seal valve to close.
- Once the instant pot stops counting release pressure. Serve with cornbread.