Instant Pot Bean And Bacon Soup
When heirloom tomatoes from our garden are in season, we freeze them for use in Instant Pot Recipes. Our heirloom tomatoes have a higher water content and lower sugar content than commercially processed tomato products and are perfect for use in the Instant Pot. We wash, core and cut the tomatoes then place them in freezer-safe bags. A filled gallon size bag will be the equivalent of the 2 quarts of crushed tomatoes called for in this recipe. This recipe also uses pre-soaked beans. The carrots, onion and celery used in this recipe are from our garden. The bacon is from our neighbor's family farm.
1 lb. navy beans pre-soaked for 4 to 6 hours and drained
1 lb. bacon, diced
1 cup celery, diced
1 cup onion, diced
1 cup carrot, diced or sliced
2 quarts crushed heirloom garden tomatoes
1 teaspoon black pepper
1 1/2 teaspoon sea salt
1 teaspoon paprika
1 tablespoon chili powder
1 tablespoon minced garlic
Cook the bacon in the Instant Pot using the saute function. Remove bacon and drain on paper towels. Drain bacon grease from liner reserving 1 tablespoon. Saute celery, onion and carrot in reserved bacon grease for 1 to 2 minutes. Cancel saute function. Ladle a spoonful of crushed tomatoes into the liner and deglaze the liner. Add the crushed tomatoes, drained beans, pepper, salt, paprika, chili powder and minced garlic to the liner and stir. Program the Instant Pot on Manual/High Pressure for 30 minutes. Allow pressure to naturally release for 10 minutes then perform a quick release. Stir in bacon.
