Instant Pot Cranberry Bean Soup Food

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INSTANT POT® CRANBERRY BEAN SOUP



Instant Pot® Cranberry Bean Soup image

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

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

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® BORRACHO CRANBERRY BEANS



Instant Pot® Borracho Cranberry Beans image

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

1 teaspoon olive oil
1 small onion, chopped
1 pound dried cranberry beans
4 cups chicken broth
1 (12 fluid ounce) can or bottle beer
1 cup picante sauce
½ cup chopped cilantro
¼ cup pickled jalapeno peppers
1 tablespoon minced garlic
2 teaspoons Mexican oregano
1 teaspoon cumin
salt and ground black pepper to taste

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

15 BEAN SOUP IN THE INSTANT POT



15 Bean Soup in the Instant Pot image

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

1 (20 ounce) bag of 15 bean soup dried beans
10 cups water
1 large onion, chopped
3 large carrots, chopped
1 garlic clove, minced
1 teaspoon olive oil
1 hambone from a spiral sliced ham
1 lemon, juiced
1 (10 3/4 ounce) can condensed tomato soup
1 teaspoon paprika
1 teaspoon smoked paprika
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon oregano
1 teaspoon thyme
1 teaspoon salt

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

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