The Best Instant Pot Soup I've Ever Made

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Red beans and potatoes pre-cooked then stewed with fresh vegetables in a 7-quart Instant Pot. Before serving, brown miso, yeast extract, liquid smoke, and a splash of vinegar are added to round out the flavor. This soup uses an array of fresh ingredients, a variety of mushrooms, yeast extract, and miso to create an umami flavor and a stew-like consistency that renders a comforting vegan soup. It takes some time to prepare, but the outcome is definitely worth it, and you have soup for a week to boot. The soup will keep in the fridge for up to a week. Freeze leftovers. It's not pretty when thawed, but still delicious.

Submitted by Buckwheat Queen
Published on March 29, 2021
3
Prep Time:
45 mins
Cook Time:
45 mins
Additional Time:
8 hrs 35 mins
Total Time:
10 hrs 5 mins
Servings:
12
Jump to Nutrition Facts

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

Directions

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

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

  6. 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. Drain and rinse the soaked brown lentils.

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

  10. Set the Soup function for 25 minutes.

  11. 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.

Tips

Instead of buckwheat, you can use any grain or pseudo-grain like farro, spelt, quinoa, barley, or kamut.

I use a habanero, but jalapeno or serrano is fine.

Nutrition Facts (per serving)

234 Calories
7g Fat
35g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 234
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Sodium 128mg 6%
Total Carbohydrate 35g 13%
Dietary Fiber 10g 35%
Total Sugars 4g
Protein 11g 21%
Vitamin C 27mg 29%
Calcium 62mg 5%
Iron 3mg 19%
Potassium 936mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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