Best Instant Pot Eggplant Bean Soup Recipes

INSTANT POT® HAM AND BEAN SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot; add carrots, celery, and onion. Saute until vegetables are tender, 5 to 7 minutes.
• Add beans, broth, ham, chili powder, garlic, pepper, and bay leaf to the pot. Close and lock the lid. Select Soup setting according to manufacturers' instructions. Cook until flavors meld, about 30 minutes.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

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 BLACK BEAN SOUP

Steps:

• Set the Instant Pot® (see Cook's Note) to normal saute. Add the oil and once shimmering, but not smoking, add the onion and cook, stirring, until translucent and soft, about 5 minutes.
• Add the garlic, chili powder, cumin and oregano and cook, stirring, until fragrant, about 1 minute. Add the beans, bay leaves and 7 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour.
• After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and remove the bay leaves. Then remove 1 cup of the beans with a slotted spoon and set aside. Use an immersion blender to blend the black beans with 1 tablespoon salt until thick and creamy. Stir in the reserved whole beans and season to taste with salt and pepper. Serve with sliced avocado, cilantro leaves, chopped scallions, lime wedges and sour cream.

EGGPLANT SUPPER SOUP

Steps:

• Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through.
• Mix macaroni into the soup, and continue cooking 12 minutes, or until macaroni is al dente. Mix in parsley. Top with Parmesan chreese to serve.