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Instant Pot® Eggplant-Bean Soup

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Instant Pot® Eggplant-Bean Soup

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    Cuisine:

    Directions

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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
  • 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.
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