Ingredients

The following ingredients have 4 Servings
  • 1.5 c beans (dry, we used Northern beans)
  • 1 c onion (diced)
  • 2 tbsp olive oil
  • 5 strips bacon (diced)
  • 2 stalks celery (diced)
  • 2 green onions (diced)
  • 32 oz chicken broth

Instruction

  • Put dry uncooked beans into Instant Pot or pressure cooker with 4 cups of water.
  • Close lid and steam valve and set to bean setting for 35 minutes.
  • Do a natural release (test beans to see if they're tender enough for your liking, if not reset for another 10 minutes) drain beans, set aside.
  • Turn Instant Pot to saute (or do on the stovetop if you have a traditional pressure cooker). Add olive oil, diced onion, and bacon.
  • Cook until onions are softened and bacon is cooked to your liking (doesn't need to be crispy, just cooked as it is pork).
  • Turn Instant Pot off/cancel...important step.
  • Add all other ingredients left, including beans you set aside, and gently stir.
  • Close lid and steam valve and set to soup setting for 10 minutes.
  • Quick release and serve...can top with grated parmesan cheese and/or chives.