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4.91 from 10 votes

Instant Pot Bean and Bacon Soup

This Instant Pot Bean and Bacon Soup is an amazing, fast and easy meal to feed your family any night of the week.
Prep Time5 minutes
Cook Time1 hour
20 minutes
Total Time1 hour 25 minutes
Course: Dinner, Soup
Cuisine: American
Method: Instant Pot
Servings: 6
Calories: 373kcal
Author: Corinne Schmitt

Equipment

  • Instant Pot

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 373kcal | Carbohydrates: 51g | Protein: 20g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 1322mg | Potassium: 1195mg | Fiber: 13g | Sugar: 3g | Vitamin A: 788IU | Vitamin C: 12mg | Calcium: 107mg | Iron: 5mg