The Best Instant Pot Soup I've Ever Made
Recipe information
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Cooking:
45 min.
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Servings per container:
12
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Source:

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.