Instant Pot Cranberry Bean Soup

Cranberry beans provide a rich and creamy broth in this hearty soup with pancetta and pasta made in an Instant Pot.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 354 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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.