This easy homemade bean with bacon soup recipe will bring you back to your childhood.

Learn how to make this Copycat Campbell’s bean with bacon soup in your Instant Pot using canned beans.

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If you grew up in the 80s and 90s, you probably ate white bean soup with bacon regularly. And the chances are pretty high that it came from a can.

This homemade Instant Pot creamy bean and bacon soup is a healthier version with a nostalgic flavor that will remind you of your childhood.

Campbell’s canned bean with bacon soup was one of my dad’s favorite lunches when I was a kid. He grew up eating pinto beans and cornbread, and while that isn’t necessarily a quick lunch, he found an easy substitute with canned soup.

During the summers when I was at home during the day, he would heat up a couple of cans for lunch and we’d fix sandwiches to go with it.

Since he passed away a few years ago, I’m often surprised by the memories of him that surface in the food that I eat–and while I don’t buy the cans anymore, I do love this homemade version!

Making Instant Pot bean with bacon soup using canned beans is a great shortcut to an already easy recipe so you can get lunch on the table, FAST!

I think you’ll agree that it’s one of the best Instant Pot bean soup recipes!

Try These Easy Soup Recipes:

• Instant Pot Rustic Italian Sausage and Bean Soup
• Instant Pot Bean Soup with Ham
• Instant Pot White Bean Soup
• Panera Copycat Easy Instant Pot Broccoli Cheese Soup
• Easy Instant Pot Zuppa Toscana (Olive Garden Copycat)
• Easy Instant Pot Pasta e Fagioli

Why Use Canned Navy Beans?

Navy beans are the backbone of this bean with bacon soup, and canned navy beans make this recipe even easier to make.

Dried beans require a longer cooking period–and even though the pressure cooker speeds that up a bit, canned beans are still faster.

By using canned beans, you get this soup on the table in about 30 minutes! You’ll have just enough time to make a grilled cheese sandwich to dunk in your Instant Pot navy bean soup.

Can’t Find Navy Beans?

Sometimes canned Navy Beans may be difficult to find. You can substitute canned Great Northern Beans, as these two beans are interchangeable in most recipes.

How to Make Pressure Cooker Bean Soup with Bacon

It’s really easy to make this Instant Pot navy bean soup.

Ingredients You’ll Need:

• Bacon
• Onion
• Carrots
• Celery
• Chicken broth
• Water
• Better than Bouillon ham base
• Garlic powder
• Navy Beans
• Tomato sauce

How to Make It:

(Full printable recipe is available below)

Crisp the Bacon. First, you’ll use the saute function and cook the bacon until crispy. Set aside on a paper towel. Reserve 2 TBSP of bacon grease and discard the rest.

Saute the Veggies. Next, you’ll saute the onions, carrots and celery in the bacon grease for 3-5 minutes or until they begin to soften.

Cook the Soup. Then, you’ll add the chicken broth, water, ham base, garlic powder, beans, and tomato sauce to the pot and stir. Seal the lid and cook at high pressure for 3 minutes, followed by a 10-minute natural pressure release.  

Puree the Soup. Next, you’ll do a quick release of any remaining pressure. Open the lid and use an immersion blender to puree the soup to your desired consistency.

Serve it with a piece of tender Jiffy skillet cornbread and you’re set!

Serve. Finally, you’ll add the bacon and serve.

Notes and Adaptations:

• Be sure to scrape the bottom of the pot as you cook the onions, carrots and celery. This will remove any stuck-on bits and help you to avoid the BURN error.
• Don’t completely puree the soup. Leaving some chunks adds wonderful texture to the soup.
• If you can’t find Navy Beans, use Great Northern Beans instead.