User Guide

YIELD 4-6 SERVINGS

PREP TIME 10 MINUTES

COOKING TIME 50-60 MINUTES

INACTIVE COOKING TIME 10 MINUTES

TOTAL TIME 1 HOUR, 10 MINUTES

INGREDIENTS

Pressure Cooker 2

Smo�y Bacon

and Bean Soup

1 ⁄ 2 LB RAW SMOKED BACON

DICED 2 LARGE CARROTS

DICED 23 STALKS CELERY

DICED 1 MEDIUM WHITE ONION

DICED 3 CLOVES GARLIC, MINCED

1 TABLESPOON TOMATO PASTE

2 CUPS DRIED GREAT NORTHERN BEANS

1 BAY LEAF

4 CUPS CHICKEN STOCK

1 CUP WATER

Directions

Set the pressure cooker to “Saute” and add the bacon.

Cook until it starts to crisp, then reserve two tablespoons of

grease and drain the rest. Add the bacon and reserved

grease to the pot. Stir in the remaining ingredients, includ-

ing the chicken stock and water.

Close and lock the lid, making sure the pressure gauge is

set to “Airtight”. Cook on the “Beans” setting and allow the

pressure to release naturally before removing the lid. Check

to make sure the beans are thoroughly cooked; if not, close

the lid and cook a further 10 minutes, again allowing the

pressure to release naturally before removing the lid.

Remove bay leaf and serve hot.