• itchyeater

Pressure Cooker White Bean + Bacon Soup

Updated: Mar 29, 2020

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


  1. Turn pressure cooker on "saute" and add extra virgin olive oil.

  2. Add carrots, celery, and garlic. Saute for 2-3 minutes.

  3. Add remaining ingredients and turn pressure cooker to "soup" mode or medium-high pressure for 10 minutes.

  4. Quick release, taste cautiously, and adjust salt/pepper if needed.

  5. Enjoy!

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