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How to Make The Best Instant Pot Soup I've Ever Made - A Step-by-Step Guide

When it comes to creating hearty and delicious meals, the Instant Pot has quickly become a staple in many kitchens. Its ability to cook food quickly while still retaining all the flavors and nutrients has revolutionized the way we prepare our favorite dishes. One of the Instant Pot's most popular uses is for making soups, and the recipe I'm about to share with you for "The Best Instant Pot Soup I've Ever Made" is sure to become a favorite in your household as well.

This soup is a perf...

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Ingredients

  • ¾ cup dry kidney beans
  • 3 red potatoes, peeled and diced
  • ½ cup brown lentils
  • ¼ cup extra-virgin olive oil
  • 1 (16 ounce) package fresh mushrooms, finely diced
  • 1 large yellow onion, diced
  • 1 small red bell pepper, diced
  • 1 stalk celery, diced
  • 1 large carrot, diced
  • 1 habanero pepper, seeded and diced
  • 1 large shallot, minced
  • 1 clove garlic, minced
  • ½ bunch Italian parsley, finely chopped
  • 1 tablespoon dried oregano
  • 1 tablespoon Italian seasoning
  • ⅓ cup red lentils
  • ⅓ cup buckwheat groats
  • 2 medium Roma tomatoes, diced
  • 3 small carrots, sliced
  • 1 medium zucchini, sliced
  • 1 cup fresh green beans, trimmed
  • 1 cube vegetable bouillon
  • 1 tablespoon brown miso
  • 1 tablespoon yeast extract spread
  • 1 tablespoon liquid smoke flavoring
  • 1 tablespoon cider vinegar
  • salt and ground black pepper to taste

Information

  • Prep Time: 45 mins
  • Cook Time: 45 mins
  • Additional Time: 8 hrs 35 mins
  • Total Time: 10 hrs 5 mins
  • Servings: 12

  • Place dry kidney beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
  • 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.
  • 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.
  • 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.
  • Inspect the brown lentils for any impurities. Pour boiling water over the brown lentils in a bowl and set aside.
  • 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.
  • Drain and rinse the soaked brown lentils.
  • 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.
  • Add water until the vegetables are covered by almost 1 inch. Add bouillon. Stir everything. Close and lock the lid.
  • Set the Soup function for 25 minutes.
  • 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.

    • Nutrition

    234 cal.

    • Total Fat: 7g
    • Saturated Fat: 1g
    • Sodium: 128mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 10g
    • Total Sugars: 4g
    • Protein: 11g
    • Vitamin C: 27mg
    • Calcium: 62mg
    • Iron: 3mg
    • Potassium: 936mg

    Categories

    Vegetarian recipes
    Comfort food recipes
    Easy recipes
    Healthy recipes
    Quick recipes