Instant Pot® Eggplant-Bean Soup

A creamy soup flavored with Middle Eastern spices and made with eggplant. Enjoy hot or cold with yogurt and extra cumin.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 431 Calories

Ingredients

• ¼ cup all-purpose flour
• 4 tablespoons butter
• salt to taste
• 1 small onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon olive oil
• 2 cloves garlic, minced, or more to taste
• 1 tablespoon tahini
• 1 teaspoon oregano
• 2 lemons, juiced, or more to taste
• 4 cups water, or more if needed
• 1 (15.5 ounce) can white beans, drained
• 1 red bell pepper, chopped, or more to taste
• 3 large eggplants, chopped, or more to taste

Recipe Instructions

Step 1

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 2

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.

Step 3

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.

Step 4

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.