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How to Make Instant Pot Cranberry Bean Soup - A Step-by-Step Guide

When it comes to cozy and comforting meals, nothing beats a hearty bowl of soup. And if you're looking for a delicious and nutritious option, this Instant Pot Cranberry Bean Soup is a must-try! Packed with protein-rich cranberry beans, flavorful herbs, and hearty vegetables, it's the perfect dish to warm you up on a chilly day.

Not only is this soup delicious, but it's also incredibly easy to make thanks to the convenience of the Instant Pot. With just a few simple ingredients and min...

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Ingredients

  • 1 cup tubettini
  • 2 ounces pancetta bacon, diced
  • 1 cup diced onion
  • 1 cup diced carrots
  • ½ cup diced celery
  • 1 tablespoon finely chopped garlic
  • 8 cups chicken broth
  • 2 cups dried cranberry beans
  • 1 cup canned diced tomatoes with juice
  • 1 tablespoon finely chopped fresh rosemary
  • 2 bay leaves
  • 1 teaspoon salt
  • freshly ground black pepper to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 10 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 35 mins
  • Servings: 6

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tubettini and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set aside.
  • Meanwhile, turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add pancetta and cook until fat has been rendered, about 5 minutes. Add onion, carrots, and celery; saute, stirring frequently, until translucent, about 4 minutes. Add garlic and cook for 1 minute.
  • Pour 1/4 cup chicken broth into the pressure cooker and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Add remaining chicken broth, cranberry beans, diced tomatoes with juice, bay leaves, salt, and pepper.
  • Close and lock the lid of the pressure cooker and close the valve. Select Manual pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
  • Transfer 2 cups of soup, with as many beans as possible, to a mini food processor; blend until smooth. Place back into the pot and stir. Ladle soup into bowls, add the reserved pasta, and serve.

    • Nutrition

    354 cal.

    • Total Fat: 3g
    • Saturated Fat: 1g
    • Cholesterol: 11mg
    • Sodium: 2101mg
    • Total Carbohydrate: 60g
    • Dietary Fiber: 18g
    • Total Sugars: 5g
    • Protein: 21g
    • Vitamin C: 7mg
    • Calcium: 120mg
    • Iron: 5mg
    • Potassium: 1111mg

    Categories

    Soup recipes
    Bean recipes
    Instant pot recipes
    Healthy recipes
    Vegetarian recipes