INSTANT POT® EGGPLANT-BEAN SOUP

Instant Pot® Eggplant-Bean Soup image

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

Provided by The Kittychef

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 14

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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

Steps:

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.

Nutrition Facts : Calories 430.9 calories, Carbohydrate 63.3 g, Cholesterol 30.5 mg, Fat 16.4 g, Fiber 24.1 g, Protein 15.3 g, SaturatedFat 8 g, Sodium 143.8 mg, Sugar 14.2 g