Name: The Best Instant Pot Soup I've Ever Made
Prep time: 45 min
Cook time: 45 min
Yield: 12
Ingredients: Dry kidney beans - ¾ cup; Red potatoes, peeled and diced - 3; Brown lentils - ½ cup; Extra-virgin olive oil - ¼ cup; Fresh mushrooms, finely diced - 1 (16 ounce) package; Yellow onion, diced - 1 large; Red bell pepper, diced - 1 small; Celery, diced - 1 stalk; Carrot, diced - 1 large; Habanero pepper, seeded and diced - 1; Shallot, minced - 1 large; Garlic, minced - 1 clove; Italian parsley, finely chopped - ½ bunch; Dried oregano - 1 tablespoon; Italian seasoning - 1 tablespoon; Red lentils - ⅓ cup; Buckwheat groats - ⅓ cup; Roma tomatoes, diced - 2 medium; Carrots, sliced - 3 small; Zucchini, sliced - 1 medium; Fresh green beans, trimmed - 1 cup; Vegetable bouillon - 1 cube; Brown miso - 1 tablespoon; Yeast extract spread - 1 tablespoon; Liquid smoke flavoring - 1 tablespoon; Cider vinegar - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon

Ingredients for - The Best Instant Pot Soup I've Ever Made

1. Dry kidney beans ¾ cup

2. Red potatoes, peeled and diced 3

3. Brown lentils ½ cup

4. Extra-virgin olive oil ¼ cup

5. Fresh mushrooms, finely diced 1 (16 ounce) package

6. Yellow onion, diced 1 large

7. Red bell pepper, diced 1 small

8. Celery, diced 1 stalk

9. Carrot, diced 1 large

10. Habanero pepper, seeded and diced 1

11. Shallot, minced 1 large

12. Garlic, minced 1 clove

13. Italian parsley, finely chopped ½ bunch

14. Dried oregano 1 tablespoon

15. Italian seasoning 1 tablespoon

16. Red lentils ⅓ cup

17. Buckwheat groats ⅓ cup

18. Roma tomatoes, diced 2 medium

19. Carrots, sliced 3 small

20. Zucchini, sliced 1 medium

21. Fresh green beans, trimmed 1 cup

22. Vegetable bouillon 1 cube

23. Brown miso 1 tablespoon

24. Yeast extract spread 1 tablespoon

25. Liquid smoke flavoring 1 tablespoon

26. Cider vinegar 1 tablespoon

27. Salt and ground black pepper to taste 1 tablespoon

How to cook deliciously - The Best Instant Pot Soup I've Ever Made

1 . Stage

Place dry kidney beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.

2 . Stage

Drain and rinse the kidney beans. Add them to a multi-functional pressure cooker (such as Instant Pot). Add 2 cups of water. Insert a trivet. Put the potatoes on the trivet.

3 . Stage

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

4 . Stage

Release pressure using the natural-release method according to manufacturer's instructions for 12 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Set potatoes aside and allow to cool. Drain and rinse beans, setting aside.

5 . Stage

Inspect the brown lentils for any impurities. Pour boiling water over the brown lentils in a bowl and set aside.

6 . Stage

Turn on the Saute function of the Instant Pot. Add olive oil, followed by mushrooms, onion, bell pepper, celery, large carrot, habanero, shallot, garlic, parsley, oregano, and Italian seasoning. Sauté until fragrant and the onion has become translucent, 5 to 7 minutes.

7 . Stage

Drain and rinse the soaked brown lentils.

8 . Stage

Add the cooked kidney beans, red lentils, buckwheat groats, drained brown lentils, tomatoes, small carrots, zucchini, and green beans to the Instant Pot; cook and stir until well mixed, 10 to 15 minutes. Turn off the Sauté function. Close the cover during the Saute function as much as possible to keep in any moisture.

9 . Stage

Add water until the vegetables are covered by almost 1 inch. Add bouillon. Stir everything. Close and lock the lid.

10 . Stage

Set the Soup function for 25 minutes.

11 . Stage

Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Unlock and remove the lid. Add miso, yeast extract, liquid smoke, and apple cider vinegar. Mix and serve with salt and pepper as desired.