Instant Pot Eggplant Bean Soup Food

INSTANT POT INDIAN SPICY EGGPLANT

Steps:

• Poke the eggplant 2 to 3 times on each side with a knife. Put the eggplant on the rack in a 6-quart Instant Pot® and pour 1 cup water into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes (see Cook's Note).
• After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the eggplant and rack. The eggplant should be completely soft and deflated. Set aside.
• Turn the pot to the high saute setting and when hot, add the oil. Stir in the curry powder, cumin and turmeric and cook until the spices are fragrant, about 30 seconds. Stir in the onions to coat in the oil and spices. Cook, stirring frequently, until the onions are softened and slightly browned, 7 to 8 minutes. Add the ginger and garlic and stir to coat. Cook until the garlic starts to soften, 1 to 2 minutes more. Add the tomatoes and cook until the they break down and lose their structure, 6 to 7 minutes. Add 1 teaspoon salt. Cut the eggplant into chunks. Add the eggplant and peas to the pot and cook until completely warmed through, 2 to 3 minutes. Add additional salt to taste.
• Serve warm with rice if desired and sprinkle with cilantro and mint.

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.

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 VEGETABLE BEAN SOUP

Steps:

• Add everything to Instant Pot in order of which it is listed except for green beans and kidney beans. Cook on high pressure for 2 minutes then do a quick release of pressure.
• Stir in kidney beans and green beans, then let sit 5-10 minutes. Serve and enjoy!

INSTANT POT EGGPLANT PARMESAN

Steps:

• Place eggplant, tomatoes, water, onions, butter, garlic, tomato paste, dried Italian seasoning, salt, and red pepper flakes in the pressure cooking pot and stir. Add pasta, and stir. (I know it doesn't look like there will be enough water to cook the pasta, because the vegetables will release a lot of water.) Lock the lid in place and select High Pressure and a 7 minute cook time. When the cook time ends, allow the pressure to naturally release for 10 minutes and finish with a quick pressure release. When the valve drops, carefully remove the lid. In a small bowl, use a fork to mix panko and shredded parmesan cheese. Add melted butter and stir to combine; set aside. Preheat the broiler. Add the mozzarella balls to the pasta and transfer the pasta to a casserole dish. Sprinkle with the breadcrumb mixture and broil for 2-3 minutes.

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 WITH BACON SOUP

Steps:

• To pre-cook beans: Add beans to Instant Pot and enough water to just cover, about 4 cups. Set Instant Pot to HIGH Pressure Cook for 10 minutes, with vent in the sealing position. Allow for a 10 minute Natural Pressure Release, then release the remaining pressure manually. Drain the beans and set aside. Rinse out Instant Pot liner and return to Instant Pot.
• For the soup: Set Instant Pot to SAUTE at normal heat setting. Add bacon and cook, stirring, until bacon starts to brown. Add onion and carrot and cook, stirring, until onion softens. Add bay leaf, chicken broth and reserved pre-cooked beans to the pot. Stir to combine. Cancel Saute and place lid on Instant Pot with vent in sealing position. Set the Instant Pot to HIGH Pressure Cook and set the time for 25 minutes. After cooking, allow for a 10 minute Natural Pressure Release, then release any remaining pressure naturally and remove lid.
• To finish soup: REMOVE BAY LEAF from soup and discard. Set Instant Pot to SAUTE at low heat setting. Add the tomato paste and liquid smoke, if using. Using an immersion blender, a potato masher or by removing about 1/3 of the soup to a blender, blend the soup slightly, so that some of the beans are broken down, but some remain whole. Add cornstarch/water mixture to soup and cook, stirring, until soup thickens. Taste and add salt and pepper as needed.

INSTANT POT 15 BEAN SOUP

Steps:

• Set aside seasoning packet. Rinse beans in a colander and remove any debris.
• Select Sauté. Add the vegetable oil, onion, and celery to the pressure cooking pot. Sauté for about 3 minutes until tender.
• Add the garlic and sauté for 1 minute more.
• Add the rinsed beans, 2 quarts water, and ham bone.
• Lock the lid in place. Select High Pressure and 1 minute cook time. When the cook time ends, turn off the pressure cooker. Let the beans soak for 1 hour without releasing the pressure. (Alternatively, if you don't want to use the quick soak method, you can cook the beans on high pressure for 35 minutes with a 10 minute natural release.**)
• After 1 hour, stir in tomatoes, carrots, chili powder, and seasoning packet. Lock the lid in place. Select High Pressure and 3 minutes cook time.
• When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release.
• When the valve drops, carefully remove the lid. Remove the ham bone. Stir in the spinach, ham, and lemon juice. Season with salt and pepper to taste.

INSTANT POT 15 BEAN SOUP

Steps:

• Set aside seasoning packet. Rinse beans in a colander and remove any debris.
• Select Sauté. Add the vegetable oil, onion, and celery to the pressure cooking pot. Sauté for about 3 minutes until tender.
• Add the garlic and sauté for 1 minute more.
• Add the rinsed beans, 2 quarts water, and ham bone.
• Lock the lid in place. Select High Pressure and 1 minute cook time. When the cook time ends, turn off the pressure cooker. Let the beans soak for 1 hour. *Alternatively, you can cook the beans on high pressure for 35 minutes with a 10 minute natural release.
• After 1 hour, stir in tomatoes, carrots, chili powder, and seasoning packet. Lock the lid in place. Select High Pressure and 3 minutes cook time.
• When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release.
• When the valve drops, carefully remove the lid. Remove the ham bone. Stir in the spinach, ham, and lemon juice. Season with salt and pepper to taste.