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Instant Pot Cranberry Bean Soup
Instant Pot Cranberry Bean Soup
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
95 minutes
Instant Pot pasta soup with creamy cranberry bean broth, pancetta, and rich flavors.
Ingredients:
  • 1 cup tubettini
  • 2 ounces pancetta bacon, diced
  • 1 cup diced onion
  • 1 cup diced carrots
  • 0.5 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
Instructions:
  • - Bring a large pot of lightly salted water to a vigorous boil. - Add tubettini pasta to the boiling water and continue to boil. - Cook uncovered for about 9 minutes, stirring occasionally, until pasta is al dente. - Drain the pasta and set it aside.
  • Preheat a multi-functional pressure cooker like an Instant Pot using the Saute function. Cook pancetta until fat is rendered for about 5 minutes. Saute onion, carrots, and celery until translucent, stirring frequently for around 4 minutes. Add garlic and cook for another minute.
  • Add 1/4 cup of chicken broth into the pressure cooker and bring it to a boil, deglazing by scraping off the flavorful browned bits with a wooden spoon. Then, stir in the rest of the chicken broth, cranberry beans, diced tomatoes with their juices, bay leaves, salt, and pepper.
  • Securely seal the lid of the pressure cooker, making sure the valve is closed. Choose the Manual pressure setting following the manufacturer's guidelines, and set the timer for 45 minutes. Let the pressure build for 10 to 15 minutes.
  • Allow the pressure to release naturally following the manufacturer's instructions for about 10 minutes. Then, unlock and remove the lid.
  • Pour 2 cups of soup, along with as many beans as you can, into a mini food processor; blend until creamy. Return mixture to the pot, mix well, then serve in bowls with reserved pasta. Enjoy your delicious soup!