Instant Pot White Bean & Bacon Soup

Prep time

Total time


This delicious soup made with a few simple ingredients is perfect when the temperatures start to drop! Start with Michigan Dried White Beans and go to the perfect comfort food in less than an hour using the Instant Pot.


4 slices bacon, chopped
1 small yellow onion, chopped
2 large carrots, chopped
2 ribs celery, chopped
6 garlic cloves, chopped
8 cups water or vegetable broth
1/2 teaspoon red pepper flakes
1 pound Michigan Dried White Beans (Cannellini or Navy)
2 sprigs rosemary
2 cups chopped spinach
Salt and pepper
1/4 cup grated parmesan cheese
Apple cider vinegar, for serving

Featured Bean

Cooking Instructions

  1. Press sauté button on Instant Pot and cook bacon until crisp.  Remove and set aside. 
  2. Add olive oil, onion, carrot and celery to the pot and cook until soft, about 5 minutes.  Add in garlic and sauté for 2 more minutes. 
  3. Add in water or broth, dried beans and rosemary.  Cook on high pressure for 35 minutes, then let the pressure release naturally. 
  4. Remove rosemary sprigs and puree soup with an immersion blender to desired consistency.  Blend a few times for a thin soup and blend longer for a thicker soup.      
  5. Stir in the chopped spinach and season with salt and pepper to taste.   
  6. Serve topped with grated parmesan cheese, bacon and a drizzle of cider vinegar.

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