Instant Pot® Eggplant-Bean Soup

Name: Instant Pot® Eggplant-Bean Soup
Cuisine: Western

Features:

Cuisine:

Western

Directions

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

Methods :

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.