Instant Pot Bean and Bacon Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty bean and bacon soup made in a pressure cooker with vegetables and broth. Deeply flavored and satisfying, it's a classic comfort meal that tastes even better the next day.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 (20 oz) package Hurst’s 15 Bean Soup with seasoning packet
- 10 cups water
- 1 Tbsp salt
- 1 yellow onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 1 (6 oz) can tomato paste
- 10-12 slices cooked bacon, crumbled
- Salt and pepper to taste
- Optional garnishes: fresh chopped parsley and grated mozzarella cheese
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 1909mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 914mg
- Calcium
- 93mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1909MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.