nstant pot® eggplant-bean soup

nstant pot® eggplant-bean soup
  • 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
  • 1/4 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


  1. Combine eggplants, bell pepper, onion, and garlic in a multi-functional pressure cooker (such as Instant Pot(R)). 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.
  2. 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.
  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  4. 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.

10/22/2019
nstant pot® eggplant-bean soup, recipe PT15M PT1H 5 455 calories

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