Instant Pot Bean and Bacon Soup: Campbell’s Copycat

When I was a kid, my go-to comfort soup was Campbell’s Bean with Bacon. It was the bowl I wanted when I felt under the weather — and sometimes even when I didn’t. Today I read labels closely and avoid most canned soups, but the craving for that familiar, cozy flavor never really goes away. This Instant Pot copycat recreates that nostalgic taste using whole ingredients, without preservatives or unnecessary additives.

Why You Will Love This Dry Bean Soup Recipe

• Nostalgic comfort: This copycat white bean and bacon soup tastes like the canned classic, but it’s made from whole ingredients you can pronounce.
• Quick and affordable: Using an Instant Pot keeps hands-on time low and yields a hearty batch that stretches across several meals.
• Nutrient-dense: The recipe is high in protein and fiber and can be made free of the top eight allergens depending on the broth you choose.

Ingredient Notes

• Navy beans: Small white beans with a mild flavor and creamy texture once cooked.
• Ham hocks (2–3): In testing this recipe, ham hocks produced a flavor closer to the canned version than frying bacon did. They also require no pre-sautéing and add deep, smoky richness.
• Vegetables: One large carrot (diced), half a large yellow onion (diced), and one clove garlic (minced) provide sweetness and aromatics.
• Vegetable broth: Use a clear-label broth if you need to avoid the top allergens. You’ll also add one cup of water.
• Seasonings: Sea salt, black pepper, smoked paprika, and a touch of garlic powder round out the flavor.

How to Make This Homemade Bean with Bacon Soup

Step 1: Rinse and drain the dry navy beans, then chop the carrot, onion and garlic. Removing any debris from the beans and evenly dicing the vegetables helps ensure even cooking.

Step 2: Place the beans, ham hocks, diced vegetables, vegetable broth, water and spices into the Instant Pot. Stir gently to combine. The ham hocks will sit partially submerged and infuse the broth as pressure builds.

Step 3: Seal the Instant Pot lid and set the vent to sealing. Select Manual or Pressure Cook on high and set the timer to 30 minutes. If your beans are older or have been in the pantry for a long time, increase the time to 35 minutes for better tenderness.

Step 4: When cooking finishes, allow a natural pressure release for 10 minutes, then carefully switch to venting to release any remaining pressure. Remove the ham hocks, shred any meat, discard bones, and return the meat to the pot. Give the soup a final stir and taste for salt and pepper adjustments.

Frequently Asked Questions

Can I make this in a slow cooker instead of an Instant Pot?

Yes. Rinse the dry beans and combine all ingredients in the slow cooker. Cook on low for 8–9 hours or on high for 4–5 hours, until the beans are tender. Slow cooking develops similar flavors, though it takes longer than pressure cooking.

Are Great Northern beans an acceptable substitute for navy beans?

You can substitute Great Northern beans, but navy beans produce a closer texture and milder flavor that better mimics the canned classic. Great Northerns are slightly larger with a nuttier profile.

Can I use bacon instead of ham hocks?

Yes. Brown and drain chopped bacon before adding it, since uncooked bacon won’t render the same way as ham hocks under pressure. Using bacon adds a pleasant crisped-smoke note but requires the extra sauté step.

Can I use canned beans instead of dry beans?

This recipe is designed around dry beans cooked under pressure, which is fast and economical. Canned beans can be used, but they will change the liquid ratio and texture; additional broth reductions and shorter cook times would be required. For best results, use the dry beans as written.

Recipe: Hearty Instant Pot White Bean and Bacon Soup

Author: Kelly Kirkendoll

Equipment

• Instant Pot or pressure cooker (or slow cooker)
• Sharp knife and cutting board
• Colander for rinsing beans

Ingredients

• 1 pound dry navy beans, rinsed and drained
• 2–3 ham hocks
• 1 large carrot, diced
• 1/2 large yellow onion, diced
• 1 clove garlic, minced
• 4 cups vegetable broth (check ingredients if avoiding allergens)
• 1 cup water
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder

Instructions

1. Rinse and drain the navy beans and remove any stones. Chop the carrot, onion and garlic.
2. Add the beans, ham hocks, vegetables, broth, water and spices to the Instant Pot. Stir gently to combine.
3. Seal the lid and set the vent to sealing. Cook on high pressure for 30 minutes (increase to 35 minutes for very old beans).
4. Allow a natural pressure release for 10 minutes, then carefully release any remaining pressure. Open the lid, remove the ham hocks, shred the meat and discard bones.
5. Return the shredded meat to the pot, taste and adjust seasoning, then serve hot.

Notes

If your dry beans have been stored a long time, add an extra 5 minutes of cook time and check that there’s enough liquid. The ham hocks provide much of the savory, smoky character, so taste before adding more salt. Leftovers keep well in the refrigerator for several days and often taste even better after a day as the flavors marry.

© Kitchen Gone Rogue

Nutrition (per serving)

• Calories: 343 kcal
• Carbohydrates: 38 g
• Protein: 25 g
• Fat: 11 g (Saturated fat: 4 g)
• Fiber: 14 g
• Sodium: 732 mg (varies by broth used)