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One Pot Goodness

Instant Pot White Bean & Kale Soup with Bacon

by Erica Gamboa

A hearty and delicious Instant Pot white bean soup, infused with a medley of fresh veggies, thick-cut bacon, and lots of fresh kale. Served with a generous sprinkle of your favorite grated cheese for that hearty and satisfying bite.

Servings: 8
Difficulty: Easy
PREP TIME: 20 minutes + COOK TIME: 45 minutes
TOTAL TIME: 1 hour & 5 minutes

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DID YOU MAKE THIS RECIPE?

We have been counting down the days when we see a relief in hot temperatures in California. All over the state, we have been in a state of emergency over the last two weeks due to power outages, abnormally high temperatures, and brush fires. It’s been a chaotic and stressful time for many, and I consider us very blessed to not have been affected by the brush fires other than some minor inconveniences.

Stressful Times Calls for Soup

Stressful times call for comfort and rest; one of the ways that I decompress is cooking. I can’t tell you how happy I am to have a fully functioning kitchen again. This heat wave caused power outages and failures all over California, but for us, I think the temperatures hit us the hardest here in the Inland Empire.

We had a full 5 days or more of triple-digit temperatures reaching up to 116 degrees. It was impossible to cook anything, nor did I have the desire to. But today, the temperature reads 75 degrees, and it’s the most beautiful, sunny, and cool day outside. So naturally my mind went to making a comforting and delicious pot of soup. I knew exactly what I was making—one of my husband’s favorites. White bean soup with kale and bacon! I’m also feeling a bit under the weather, so this was just what the doctor ordered. This soup is comforting, healthy, and delicious; it’s filled with super-foods, nutrients, and medicinal properties to help you fight off the mental stress, aches, and pains. 

Stress-free Cooking That Doesn’t Skimp on Flavor

This soup is easy, quick, and comes together in one pot, and that is exactly the kind of cooking we need when we need a much-needed rest. Whether you’re making this soup on a weekday or weekend, it’s effortless and stress-free cooking that doesn’t skimp on the flavor.

Due to the nature of the Instant Pot, it concentrates flavors in a short amount of time, making this soup taste like it’s been cooking on the stove for hours, but it’s really ready in only a little over an hour. If you haven’t already, go out and get yourself an Instant Pot. Adding this cooking tool to your kitchen will make cooking easy and flavorful in a fraction of the time.

Invest Sometime Into Getting to Know the Instant Pot

I think most people are very intimidated by the Instant Pot; I was too! It seemed complicated, labor-some, and dangerous, to be honest, but that couldn’t be farther from the truth. Now a days owner manuals come in hard copies (for us old school peeps) as well as scan codes that you can take a photo of with your phone, and it will take you directly to videos and resources that will help you navigate your pot. Step by step, effortless and easy directions that you will only need to refer to once, maybe twice (depending on how often you use your pot), and you’ve got an amazing kitchen tool that saves you hours of time in the kitchen.

I know reading manuals can be a drag, but in the case of the Instant Pot, you’re doing yourself a disservice if you don’t. Not only will it save you time in the long run and keep you safe from injuries (pressurized cooking comes with its share of burn risks), but it will also give you an abundant amount of recipe ideas and ways to cook your favorite meals that are faster and, in some cases, more flavorful than conventional cooking. So read your manual!

Happy eating, from my kitchen to yours.

Instant Pot White Bean & Kale Soup with Bacon

BY ERICA GAMBOA

White-Bean-Kale-Soup-Bacon-6 copy — ^{Image: Erica Gamboa}

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Servings: 8 | Difficulty: Easy

PREP TIME: 20 minutes + COOK TIME: 45 minutes
TOTAL TIME: 1 hour & 5 minutes

Kitchen tools you will need:

8 qt. Instant Pot

Note
This recipe is measured to properly cook in an 8-qt. Instant Pot. However, if you are using a smaller pot, such as a 6 qt., make sure the liquid and contents do not exceed the max line level. Some adjustments may need to be made if you are using a smaller Instant Pot.

Ingredients:

2 cups dry white beans, washed and drained
1 cup carrots, washed, peeled, and diced
1/2 cup celery, washed and diced
1 medium onion, peeled and diced
4 garlic cloves, three peeled and minced. Leave one peeled and whole.
1 large potato, peeled and diced
4 cups fresh kale, washed and stems removed
10 cups chicken broth
1 lb. raw bacon, thick cut or pork belly, diced
3 tsp of Better than Bouillon chicken base seasoning
1 1/2 tsp crushed red pepper flakes
1 1/2 tsp salt
1 1/2 tsp pepper
1 tsp dried oregano
1 tsp dried thyme
3 bay leaves

SHOP RECIPE INGREDIENTS FOR HOME DELIVERY

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Directions:

Turn your Instant Pot on to the sauté setting; the pot will begin to warm at a temperature specifically designed for sautéing.
Once heated, add bacon and brown for a few minutes. *Drain fat if necessary. Bacon varies and might not render too much fat to remove; this is optional.
Add beans, chicken broth, bay leaves, one whole garlic clove, and all the seasonings to the pot and stir to combine. 
Close and lock the lid and reset the Instant Pot to pressure cook setting on Hi and timer for 20 minutes and push start. 
The Instant Pot will begin to build pressure, once it has reached the correct pressure, it will start to cook, and the timer will initiate the cooking time. 
Once the timer has expired, quick release the pressure from the machine, being very mindful of the safety measures. Please use your owners manual to properly learn how to do this under the Quick Release (QR) instructions. 
Once all the pressure has been released, you can confirm that by checking if the float value (silver pressure button) on the lid has lowered back into the lid. This is the indicator that all the pressure has been properly removed from the pot; now you can safely open the lid. 
Add all of the veggies and kale, stir to combine well, and taste for seasoning and adjust if necessary. 
Place the lid back on, lock, and reset the pot to pressure cook one more time on Hi for 25 minutes. 
Once the timer expires, carefully quick release the pressure from the pot, and the soup is ready to serve. 
Serve with a generous sprinkle of your favorite grated cheese and a side of toast, a grilled cheese sandwich, or quesadillas like we do here at home, and enjoy!

Tips & Substitutions:

It is important to par-cook the beans only for the first 20 minutes to give the beans a head start to soften.
If you are making beans only, then you would just let the pot run for a full 30 to 40 minutes; usually 2 cups of dry beans take about 35 to 40 minutes to cook. However, if you are making soup and adding other ingredients like veggies, it is important to cook the soup in two parts, first the beans for half of the cooking time, then add the veggies for the second half so that the veggies keep their texture and bite and don’t overcook.

As I said, this pot comes with great resources and reading material that will give you a cooking timetable for everything you can cook in it.

Get to Know Your Instant Pot

Get to know your Instant Pot and all that it can do for you. It’s a smart investment, not only in time and money, but it can make cooking enjoyable and practical.

Beans and Pork Bring Out the Very Best Traits in Each Other

Pork is a perfect pairing for any type of bean dish. It is the choice of protein I go for when I’m making any type of bean recipe, whether it be a soup or just a simple pot of Pinto beans; it’s always my preference. A few strips of bacon or a left-over ham bone from Christmas that I stick in the freezer for later use lends a salty and rich flavor to any pot of beans. These two foods bring out the very best traits in each other. The beans absorb the rich meaty juices of the pork; the herbs, onions, chili peppers, and spices we add to season the beans enhance the meat. It’s a match made in heaven! If you do not eat pork, no problem. Add a hearty left-over beef bone or leave the protein out all together, and the recipe will turn out just fine. Happy eating from my kitchen to yours!