Best 2 Instant Pot Cranberry Bean Soup Recipes

INSTANT POT® CRANBERRY BEAN SOUP

Steps:

• 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.

POT-LIKKER AND CRANBERRY BEAN SOUP

Steps:

• Put the beans and one of the onions in a soup pot and cover with vegetable stock. Simmer for 2 hours.
• In a separate pot heat the oil, then add the other onion and the potato. Cook for 5-10 minutes or until potatoes are about half-way cooked, then salt generously.
• Top the potatoes with the kale or collard greens, turn down the heat and cook covered for about 15 minutes.
• Carefully add this to the beans and simmer until the potatoes are fully cooked, about 15 more minutes. Stir in the margarine and serve.