Instant Pot® Eggplant-Bean Soup recipe
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Ingredients
- 3 large eggplants, chopped, or more to taste 1 red bell pepper, chopped, or more to taste 1 small onion, chopped 2 cloves garlic, minced, or more to taste 4 cups water, or more if needed 1 teaspoon ground cumin 1 teaspoon oregano salt to taste 4 tablespoons butter ¼ cup all-purpose flour 1 (15.5 ounce) can white beans, drained 2 lemons, juiced, or more to taste 1 tablespoon tahini 1 teaspoon olive oil
Nutrition Info
- 430.9 caloriescarbohydrate: 63.3 gcholesterol: 30.5 mgfat: 16.4 gfiber: 24.1 gprotein: 15.3 gsaturatedFat: 8 gservingSize: -sodium: 143.8 mgsugar: 14.2 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Eggplant-Bean Soup
Directions
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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.