Easy Instant Pot Cranberry Bean Soup Recipe

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

1. Bring a large pot of lightly salted water to a boil. Add tubettini pasta and cook until al dente, about 9 minutes, stirring occasionally. Drain the pasta and set aside.
2. Turn on your Instant Pot and select the Saute function. Add pancetta and cook until the fat is rendered, approximately 5 minutes. Add onion, carrots, and celery; saute until translucent, around 4 minutes, stirring frequently. Stir in the garlic and cook for 1 minute.
3. Pour 1/4 cup of chicken broth into the Instant Pot, scraping any browned bits from the bottom. Add the remaining chicken broth, cranberry beans, diced tomatoes with juice, bay leaves, salt, and pepper.
4. Secure the Instant Pot lid and close the valve. Select Manual pressure and set the timer for 45 minutes, following the manufacturer's instructions. Allow 10-15 minutes for the pressure to build.
5. Release the pressure naturally, following the manufacturer's instructions, which should take about 10 minutes. Unlock and remove the lid carefully.
6. Transfer 2 cups of the soup, including plenty of beans, to a mini food processor. Blend until smooth, then return the mixture to the pot and stir well. Ladle the soup into bowls, add the reserved pasta, and serve immediately.

Nutrition

• Calories: 354 kcal
• Fat Content: 3 g
• Fiber Content: 18 g
• Sugar Content: 5 g
• Sodium Content: 2101 mg
• Protein Content: 21 g
• Cholesterol Content: 11 mg
• Carbohydrate Content: 60 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g