Pressure Cooker White Bean + Bacon Soup
Updated: Mar 29
Disclaimer: I am not a medical doctor, allergist, or dietitian. The information on this site recounts my personal experience only. Talk to your doctor with questions or concerns. I post links to items I use or recommend. I am not affiliated with these companies and do not receive compensation if you click on the links. I use links for reader's convenience.
This recipe is quick and easy! While I am still able to touch raw carrots and celery at this time, I had no issues cutting them. If you have OAS and cannot touch these items, I would recommend wearing gloves or buying a pre-cut Mirepoix which I have seen at Wegmans, Whole Foods, and Trader Joes. Or make it a date night and ask your significant other to help out!
With the right ingredients this soup is gluten, dairy, and nut free, and OAS-friendly!
I "eye-ball" everything. Adjust any ingredients to your taste or liking. Also, avoid or swap out any ingredient to fit your allergies; do what's best for you!
Prep Time: 10 minutes
Cook Time: 10-20 minutes (some pressure cookers take different time to heat up)
1 can white beans, rinsed (cannellini or other)
5 slices of bacon chopped - I use organic, nitrate free/gluten free such as Applegate)
2-3 cloves of garlic
1-1 1/2 cups sliced carrot
1/2 - 1 cup chopped celery
1 can white beans (I used cannellini)
1-2 quarts organic, low-sodium chicken broth; I use 1 to make it a thicker consistency (My go-to is Pacific)
1 tablespoon thyme
1 tablespoon extra virgin olive oil
salt and pepper to taste
Turn pressure cooker on "saute" and add extra virgin olive oil.
Add carrots, celery, and garlic. Saute for 2-3 minutes.
Add remaining ingredients and turn pressure cooker to "soup" mode or medium-high pressure for 10 minutes.
Quick release, taste cautiously, and adjust salt/pepper if needed.