White Bean Soup with Bacon
A cozy, comforting soup packed with tender white beans, crispy bacon, garlic, and rich broth—all made simple in the pressure cooker for a quick, hearty meal.
Equipment
- 1 Pressure Cooker
Ingredients
Soup Ingredients
- 0.5 pound thick-cut bacon cut into 1-inch pieces
- 4 cloves garlic sliced thin
- 4 cups chicken or vegetable stock
- 2 cans (14 oz each) white beans drained and rinsed
- 1 Parmesan rind optional
- 0.5 teaspoon kosher salt
- 0.5 teaspoon freshly cracked black pepper
Instructions
Instructions
- Heat your pressure cooker pot over medium heat. Cook bacon until crispy (8–10 mins). Leave 1 tablespoon bacon fat in pot.
- Add garlic slices and sauté for 1–2 mins until fragrant (do not brown).
- Pour in the stock, bring to a simmer, and scrape up any browned bits.
- Add drained beans and Parmesan rind (if using). Stir and simmer for 15–20 mins.
- Seal pressure cooker. Cook on high pressure for 7 minutes. Quick release pressure.
- Season with salt and pepper. Remove Parmesan rind. Serve topped with reserved crispy bacon.
Notes
Store refrigerated up to 4 days or frozen for 3 months. Keep bacon topping separate for best texture when reheating.