Instant Pot Cranberry Bean Soup
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Source:

Ingredients for - Instant Pot Cranberry Bean Soup

1. Tubettini - 1 cup
2. Pancetta bacon, diced - 2 ounces
3. Diced onion - 1 cup
4. Diced carrots - 1 cup
5. Diced celery - ½ cup
6. Finely chopped garlic - 1 tablespoon
7. Chicken broth - 8 cups
8. Dried cranberry beans - 2 cups
9. Canned diced tomatoes with juice - 1 cup
10. Finely chopped fresh rosemary - 1 tablespoon
11. Bay leaves - 2
12. Salt - 1 teaspoon
13. Freshly ground black pepper to taste - 1 teaspoon

How to cook deliciously - Instant Pot Cranberry Bean Soup

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.

6. Stage

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.