Best 4 Instant Pot Eggplant Bean Soup Recipes

15 BEAN SOUP IN THE INSTANT POT

Steps:

• Start a pot of 10 cups of water to boil (using hot water will make the Instant Pot come up to pressure faster).
• Chop onions and carrot, mince garlic.
• Turn the Instant Pot on Saute, add the olive oil and heat until warm, then add onions and carrots and cook until the onions start to turn translucent, then add garlic and cook a minute longer.
• Add the ham bone, the beans from a package of 15 bean soup (not seasoning packet), and 10 cups of the hot water, or enough to fill the pot only to the max line.
• Set the Instant Pot on Beans/Soup setting for 30 minutes.
• After the timer goes off, turn the pot off for 10 minutes, then do a quick release of the pressure and take the lid off.
• Remove the hambone and discard, or pick some of the meat off and add to the soup if you'd like.
• Add the lemon juice, tomato soup and all of the seasonings, turn the pot on saute and cook for about 30 minutes to let the flavors meld.
• Serve with corn bread.

INSTANT POT® VEGAN 15-BEAN SOUP

Steps:

• Combine rinsed beans, diced tomatoes, vegetable broth, carrots, onion, celery, garlic, salt, paprika, and black pepper in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

INSTANT POT BEAN SOUP (ONLY 5 INGREDIENTS)

Steps:

• Measure out about 1.5 cups of dried white beans. Add unsoaked beans to the Instant Pot together with 5 cups of water. We're not adding salt at this stage as it tends to make the beans tougher. They will take on the flavor in the soup.
• Select Bean/Chili button on Normal mode (30 minutes, HIGH) or use the manual Pressure Cook button and adjust the time to 30 minutes on HIGH. The Instant Pot will take 15 minutes to come to pressure due to the amount of liquid. Once the timer has finished, release the pressure naturally for 15 minutes.
• Then strain the beans and rinse. They are now ready for adding to our soup!
• Rinse and wipe the pot clean. Place back in the Instant Pot and turn the Saute function on. Once hot, add 2 tablespoons of olive oil, onions and bacon and cook for 5 minutes, stirring a few times. Then press Cancel to stop the Saute process.
• Pour in 3 cups of stock and stir by scraping the bottom with a spatula.
• Add the pre-cooked or canned beans, chopped carrots, and tomato sauce. Stir through.
• Secure and lock the lid. Select Pressure Cook and adjust the time to 3 minutes on HIGH. Once the timer has finished, allow 5 minutes for natural release and then use the quick release to let off the pressure.
• Open the lid and stir the soup. Taste for salt and add black pepper or a pinch of chili flakes for an extra kick. Serve as is or garnish with basil or parsley if you have some on hand.

INSTANT POT® EGGPLANT-BEAN SOUP

Steps:

• Combine eggplants, bell pepper, onion, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Add water, cumin, oregano, and salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Meanwhile, heat butter in a small saucepan over medium heat. Add flour; cook and stir until thick, 3 to 5 minutes. Cook 1 minute more, stirring roux constantly. Add white beans to roux and mix.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Scoop cooked eggplant and vegetables out of pressure cooker using a slotted spoon or pasta server, including as little water as possible, and transfer to a blender. Add roux-bean mixture and blend until smooth. Add lemon juice, tahini, and oil.