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
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
15 BEAN SOUP IN THE INSTANT POT
Make and share this 15 Bean Soup in the Instant Pot recipe from Food.com.
Provided by QueenOf1211
Categories Pressure Cooker
Time 1h15m
Yield 9 cups, 6 serving(s)
Number Of Ingredients 17
Steps:
- Start a pot of 10 cups of water to boil (using hot water will make the Instant Pot come up to pressure faster).
- Chop onions and carrot, mince garlic.
- Turn the Instant Pot on Saute, add the olive oil and heat until warm, then add onions and carrots and cook until the onions start to turn translucent, then add garlic and cook a minute longer.
- Add the ham bone, the beans from a package of 15 bean soup (not seasoning packet), and 10 cups of the hot water, or enough to fill the pot only to the max line.
- Set the Instant Pot on Beans/Soup setting for 30 minutes.
- After the timer goes off, turn the pot off for 10 minutes, then do a quick release of the pressure and take the lid off.
- Remove the hambone and discard, or pick some of the meat off and add to the soup if you'd like.
- Add the lemon juice, tomato soup and all of the seasonings, turn the pot on saute and cook for about 30 minutes to let the flavors meld.
- Serve with corn bread.
Nutrition Facts : Calories 69.5, Fat 1.4, SaturatedFat 0.2, Sodium 630.1, Carbohydrate 14.4, Fiber 2.8, Sugar 7.2, Protein 1.8
INSTANT POT® BORRACHO CRANBERRY BEANS
No soaking is required for these beans so they can be done and on your table in no time. Don't let the beer scare you off. The alcohol cooks off so that the beans get 'drunk' and not you.
Provided by Soup Loving Nicole
Categories Side Dish
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and let heat about 1 minute. Add onion and cook for 2 minutes. Turn Saute function off.
- Add cranberry beans, chicken broth, beer, picante sauce, cilantro, jalapeno peppers, garlic, oregano, and cumin; stir to combine. Close and lock the lid. Select high 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, 10 to 15 minutes. Season with salt and pepper.
Nutrition Facts : Calories 244.5 calories, Carbohydrate 40.5 g, Cholesterol 3 mg, Fat 1.8 g, Fiber 14.9 g, Protein 14.6 g, SaturatedFat 0.3 g, Sodium 891.9 mg, Sugar 2.6 g
INSTANT POT® CRANBERRY BEAN SOUP
Cranberry beans provide a nutty flavor and rich, 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 Noodle Soup
Time 1h35m
Yield 6
Number Of Ingredients 13
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
INSTANT POT® CRANBERRY BEAN SOUP
Cranberry beans provide a nutty flavor and rich, 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 Noodle Soup
Time 1h35m
Yield 6
Number Of Ingredients 13
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
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