Instant Pot® Cranberry Bean Soup

4.3
(3)

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.

1
Prep Time:
15 mins
Cook Time:
1 hrs 10 mins
Additional Time:
10 mins
Total Time:
1 hrs 35 mins
Servings:
6
Yield:
6 bowls

Ingredients

  • 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

Directions

  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.

  2. 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.

  3. 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.

  4. 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.

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

  6. 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.

Cook's Notes:

Cranberry beans are white and have really cool, deep pinkish-red color lines (hence the name!)

Any small-size pasta, cooked according to the package directions, can be used in place of tubettini.

Nutrition Facts (per serving)

354 Calories
3g Fat
60g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 354
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 4%
Cholesterol 11mg 4%
Sodium 2101mg 91%
Total Carbohydrate 60g 22%
Dietary Fiber 18g 65%
Total Sugars 5g
Protein 21g
Vitamin C 7mg 34%
Calcium 120mg 9%
Iron 5mg 28%
Potassium 1111mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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