Cream of White Beans and Chestnut

By: Karen Tumani

Cream of White Beans and Chestnut
cuisine icon Course
Soups and Creams
cuisine icon Duration
20 Minutes
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
20 minutes, 4 servings, chestnuts, diced, garlic, ground pepper, Karen Tumani, legumes, onion, pressure cook, salt, smoked bacon, soups and creams, white beans

serving icon Servings
4 Servings
Ingredients
  • 2 cups white beans
  • 1 cup chestnuts
  • ½ onion, diced
  • 1 clove garlic
  • ¼ cup smoked bacon
  • 1 tsp salt
  • 1 pinch ground pepper
Instructions
  • Place beans and chestnuts in a bowl with cold water and let soak overnight. Following day, peel the chestnuts, cutting on the bottom so the skin can be easily peeled with your hands.
  • Drain the beans and set aside.
  • Make sure bowl is inside the Instant Pot. Add a tbsp olive oil in the Instant Pot bowl. Add ½ diced onion and a finely chopped garlic clove. Press Saute and set the time to 4 Minutes. Stir the onion and garlic well, to avoid over-browning. Add diced bacon while the garlic and onion are cooking. Stir occasionally until the 4 Minutes are up.
  • Once you finish sautéing, add the beans and chestnuts. Then add 3 cups water. Add 1 tsp salt and pinch of pepper.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set the time to 15 Minutes.
  • Once the time is up, let the steam release naturally or turn the steam release handle.
  • Once all the pressure is released, open the lid and serve whole, as it is, or you can mince the mixture in a blender.
  • To garnish (topping): set aside some split cooked chestnuts + sautéed bacon.
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