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The Best Instant Pot Soup I've Ever Made
The Best Instant Pot Soup I've Ever Made
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Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
605 minutes
Vibrant vegetables, mushrooms, beans, lentils, and potatoes make a delicious and hearty Instant Pot soup.
Ingredients:
  • 0.75 cup dry kidney beans
  • 3 red potatoes, peeled and diced
  • 0.5 cup brown lentils
  • 0.25 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
  • 0.5 bunch Italian parsley, finely chopped
  • 1 tablespoon dried oregano
  • 1 tablespoon Italian seasoning
  • 0.33333334326744 cup red lentils
  • 0.33333334326744 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
Instructions:
  • In a large container, submerge dry kidney beans in cool water, allowing them to soak for 8 hours to overnight.
  • After draining and rinsing the kidney beans, transfer them to a multi-functional pressure cooker like an Instant Pot. Pour in 2 cups of water, then place a trivet inside. Arrange the potatoes on top of the trivet.
  • Secure and seal the lid. Choose high pressure as per manufacturer's guidelines; set timer for 8 minutes. Let pressure build for 10 to 15 minutes.
  • After letting the pressure release naturally for 12 minutes, carefully use the quick-release method for about 5 minutes as per the manufacturer's instructions. Remove the lid, set aside the potatoes to cool, and drain and rinse the beans.
  • Check the brown lentils for any impurities, then cover them with boiling water in a bowl and let them sit.
  • Heat olive oil in the Instant Pot using the Saute function. Add mushrooms, onion, bell pepper, celery, carrot, habanero, shallot, garlic, parsley, oregano, and Italian seasoning. Cook until fragrant and the onion is translucent, for about 5 to 7 minutes.
  • Drain and wash the soaked brown lentils.
  • Combine kidney beans, red lentils, buckwheat groats, drained brown lentils, tomatoes, small carrots, zucchini, and green beans in the Instant Pot. Cook and stir for 10-15 minutes until well combined. Turn off the Sauté function and keep the cover closed to retain moisture.
  • Cover the vegetables with water until they are nearly 1 inch submerged. Add the bouillon, stir well, then securely seal the lid.
  • Cook the soup on the function for 25 minutes.
  • After pressure naturally releases per manufacturer's instructions for 15 minutes, unlock and remove the lid. Stir in miso, yeast extract, liquid smoke, and apple cider vinegar. Season with salt and pepper to taste before serving.

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