Hearty Instant Pot Cranberry Bean Soup Recipe with Pancetta and Pasta
Craving a warm, hearty meal that’s packed with flavor? Look no further than this Instant Pot Cranberry Bean Soup. It’s a delightful blend of nutty cranberry beans, savory pancetta, and tender pasta, all brought together in a rich, creamy broth. Perfect for a cozy night in or a family dinner, this soup will surely become a favorite in your household.
Table of Contents
The Best Instant Pot Cranberry Bean Soup
This Instant Pot Cranberry Bean Soup is the best because it combines the rich, nutty flavor of cranberry beans with the savory taste of pancetta and the comforting texture of pasta. The use of fresh rosemary and tomatoes adds a depth of flavor that’s hard to resist.
Notes on Ingredients
- Cranberry Beans: These beans are white with deep pinkish-red lines, adding not only a unique flavor but also a beautiful color to the soup.
- Pancetta: This Italian bacon adds a smoky, savory flavor that complements the beans perfectly.
- Fresh Rosemary: Adds an aromatic, earthy note to the soup.
- Tubettini: Small pasta that gives the soup a satisfying bite. Any small pasta can be substituted.
How to Make Instant Pot Cranberry Bean Soup
- Cook the Pasta: Start by boiling tubettini in salted water until tender yet firm. Drain and set aside.
- Sauté the Pancetta: Using the sauté function on your Instant Pot, cook the diced pancetta until the fat is rendered.
- Add Vegetables: Add diced onion, carrots, and celery. Sauté until translucent, then add garlic.
- Deglaze: Pour a bit of chicken broth into the pot to deglaze, scraping up the browned bits.
- Add Ingredients: Add the remaining chicken broth, cranberry beans, tomatoes, rosemary, bay leaves, salt, and pepper.
- Pressure Cook: Close the lid, set to Manual pressure for 45 minutes, and allow pressure to build.
- Release Pressure: Use the natural-release method, then blend part of the soup to thicken it before stirring back into the pot.
- Serve: Ladle soup into bowls, add the reserved pasta, and garnish with parsley or Pecorino Romano cheese.
How to Serve Instant Pot Cranberry Bean Soup
Serve this hearty soup in a warm bowl, garnished with fresh parsley and Pecorino Romano cheese for an added touch of flavor. Pair it with a crusty piece of bread to soak up the creamy broth.
How to Store Instant Pot Cranberry Bean Soup
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup on the stovetop or in the microwave until heated through.
Nutrition information
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 433.49 kcal | 22% |
| Total Fat | 5.5 g | 8% |
| Carbs | 74.87 g | 29% |
| Sugars | 4.16 g | 5% |
| Protein | 24.34 g | 49% |
| Sodium | 1826.63 mg | 91% |
| Fiber | 18.66 g | 67% |
| Saturated Fat | 1.29 g | 6% |
| Trans Fat | 0 g | – |
| Monounsaturated Fat | 0.14 g | – |
| Polyunsaturated Fat | 0.42 g | – |
| Cholesterol | 13.99 mg | 5% |
| Calcium | 128.56 mg | 16% |
| Magnesium | 115.46 mg | 31% |
| Potassium | 1206.53 mg | 34% |
| Iron | 5.14 mg | 37% |
| Zinc | 2.76 mg | 28% |
| Phosphorus | 280.88 mg | 40% |
| Vitamin A | 1044.72 mcg | 131% |
| Vitamin C | 3.8 mg | 5% |
| Thiamin (Vitamin B1) | 0.96 mg | 87% |
| Riboflavin (Vitamin B2) | 0.47 mg | 33% |
| Niacin (Vitamin B3) | 3.91 mg | 24% |
| Vitamin B6 | 0.28 mg | 20% |
| Folic Acid (Vitamin B9) | 404.89 mcg | 202% |
| Vitamin B12 | 0.06 mcg | 3% |
| Vitamin D | 0 mcg | – |
| Vitamin E | 0.29 mg | 2% |
| Vitamin K | 5.51 mcg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Instant Pot Cranberry Bean Soup
Can I use canned beans instead of dried cranberry beans?
Yes, you can substitute canned beans. Just reduce the cooking time to account for the already cooked beans.
What can I use if I don’t have pancetta?
Bacon or even a ham hock can be used as a substitute for pancetta, adding a similar smoky flavor.
Can I make this soup vegetarian?
Absolutely! Omit the pancetta and use vegetable broth instead of chicken broth for a delicious vegetarian version.
The Best Instant Pot Cranberry Bean Soup
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Release pressure using the natural-release method according to manufacturer’s instructions, about 10 minutes. Unlock and remove the lid.
- 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.
Notes
