Instant Pot Cranberry Bean Soup Recipes

INSTANT POT® CRANBERRY BEAN SOUP

Cranberry beans provide a rich and creamy broth in this hearty soup with pancetta and pasta. Garnish with fresh parsley and/or Pecorino Romano cheese if desired.

Provided by Bren

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 13

Instant Pot® Cranberry Bean Soup image

Steps:

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 Facts : Calories 354.2 calories, Carbohydrate 60.3 g, Cholesterol 11.4 mg, Fat 3.2 g, Fiber 18.2 g, Protein 20.9 g, SaturatedFat 0.7 g, Sodium 2100.7 mg, Sugar 5.4 g

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

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Sort the cranberry beans, removing broken beans, stones, and any other non-bean material. Put the beans in a strainer, rinse the beans, and set them aside to drain.
Pour the beans into an Instant Pot or other pressure cooker. Stir in 8 cups of water and 1 teaspoon of fine sea salt, then add the rosemary sprig and peeled cloves of garlic
Pressure cook on high pressure for 40 minutes in an electric pressure cooker (“Manual” or “Pressure Cook” mode in an Instant Pot), or 35 minutes in a stovetop PC. Quick release the pressure in the pot.
Remove the rosemary and garlic cloves and discard. Serve the beans as-is in their broth, freeze in their broth for later (see notes for freezing details), or drain and use them as directed in another recipe.

Instant Pot Cranberry Bean Soup Recipes

INSTANT POT® CRANBERRY BEAN SOUP

Cranberry beans provide a rich and creamy broth in this hearty soup with pancetta and pasta. Garnish with fresh parsley and/or Pecorino Romano cheese if desired.

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