I am in love with my Instant Pot and its a love that keeps growing. Indians use pressure cooker a lot in their daily cooking, so imagine a cooker where your work is done the minute the lid is closed. No waiting for the whistle or counting it. You can just walk away the minute you close the lid. I don’t find that Instant Pot saves a lot of cooking time than the Indian cookers, but the luxury of not babysitting is amazing.
One of the major attractions for me is the yogurt feature. I have never had consistent success in making yogurt at home once I came to US. With Instant Pot, that’s one thing I make regularly (though I haven’t started a batch yet after coming from India).
Cooking beans is another feature that I love. I can prepare a beans based curry even if I forget to soak the beans ahead. When I have unexpected guests and no veggies in the fridge, I cook some or the other kind of beans for 30 minutes and that’s all it takes! I do prefer to soak beans if I know in advance that I will be cooking it. So for this post, its soaked beans that I have used. I have used 16 bean soup packet here, so its not just one variety. I tried adding whatever vegetables I had at that time to make it a wholesome meal. I always serve bean soups with a fried egg on top and bread on the side.
Read on for the recipe.
Serves 4-5 people
- 1/2 of a 12oz 16 bean soup packet
- 1 large onion
- 3 cloves of garlic crushed
- 1 can (14oz) chopped tomatoes (or 5-6 tomatoes pureed)
- 2 large carrots, sliced into rounds
- 10-12 mushrooms, sliced
- 1 teaspoon chili powder/paprika
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- salt, pepper and lemon juice as needed
- Wash and soak half the contents of a 12 oz beans soup packet overnight. Full contents would be too much for my family, so that’s why half the packet.
- In Instant pot, heat 2 tablespoons olive oil in Saute mode. Add the crushed garlic and once its brown, add one big chopped onion. Saute till its cooked.
- Add the chopped mushrooms and sliced carrots. Sprinkle chili powder, oregano and salt and pepper. Add one can chopped tomatoes and mix well.
- Drain the beans and add it to the vegetable mix. Add enough water so that the beans is immersed completely and there is an inch of water above it, about 5-6 cups.
- Change the Instant pot from Saute mode to Bean/Chilli. Cover and make sure the whistle is in Sealed position. Cook for 15 minutes and let the pressure release naturally.
- Once the pressure is released, bring it to a boil in Saute mode. Mash the soup a little if preferred to get the consistency you want. Taste test and adjust the seasonings, add lemon juice if preferred. Turn off the heat and serve with toasted bread.