The Best Instant Pot Soup I've Ever Made

An array of fresh vegetables, mushrooms, beans, lentils, and potatoes come together for tons of flavor in this perfect Instant Pot soup.

• Preparation Time: 45 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 30 mins
• Calories: 234 Calories

Ingredients

• 1 tablespoon cider vinegar
• 1 clove garlic, minced
• 1 tablespoon Italian seasoning
• 1 tablespoon dried oregano
• salt and ground black pepper to taste
• 1 stalk celery, diced
• 1 large carrot, diced
• 3 small carrots, sliced
• 1 cube vegetable bouillon
• 1 tablespoon liquid smoke flavoring
• 1 small red bell pepper, diced
• 1 large yellow onion, diced
• 1 large shallot, minced
• 2 medium Roma tomatoes, diced
• 1 cup fresh green beans, trimmed
• 1 medium zucchini, sliced
• 1 habanero pepper, seeded and diced
• 1 tablespoon brown miso
• 1 (16 ounce) package fresh mushrooms, finely diced
• 1 tablespoon yeast extract spread
• 0.25 cup extra-virgin olive oil
• 0.33333334326744 cup red lentils
• 0.75 cup dry kidney beans
• 3 red potatoes, peeled and diced
• 0.5 cup brown lentils
• 0.5 bunch Italian parsley, finely chopped
• 0.33333334326744 cup buckwheat groats

Recipe Instructions

Step 1

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

Step 2

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

Step 3

Drain and rinse the soaked brown lentils.

Step 4

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

Step 5

Set the Soup function for 25 minutes.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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.

Step 11

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.