Instant Pot Abgoosht Persian Meat And Potato Soup Recipes

INSTANT POT ABGOOSHT (PERSIAN MEAT AND POTATO SOUP)

Steps:

• Rinse beans and drain. Transfer beans into instant pot.
• Add 2 teaspoon kosher salt and enough water to cover beans by 1-inch, about 6 cups of water.
• Close lid and seal. Set instant pot to manual (or pressure cook on newer models) set to high pressure for 5 minutes. Allow for 20 minutes natural pressure release.
• When done, drain beans and discard water. Reserve beans.
• Heat instant pot to sauté on high and add 1 TBS extra virgin olive oil.
• Season meat with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. In batches brown the shanks on both sides, 3-5 minutes for each side. Once browned, transfer shanks to a plate and reserve.
• Add 1 TBS oil to hot pot then add chopped onions. Cook until softened then season with 1/2 teaspoon kosher salt and 1/2 teaspoon turmeric. Cook for 5 more minutes.
• Start adding the shanks, chopped potatoes and beans back into the pot with the onions.
• Pierce the dried limes all over with a sharp knife and press them into the pot.
• Whisk together tomato past with beef broth then pour into the pot.
• Close lid and seal. Set instant pot to manual (or pressure cook on newer models) set to high pressure for 35 minutes. Allow for 20 minutes natural pressure release.
• Transfer meat and bones to a large mixing bowl. When it cools, discard the bones and extra fat, leaving just the meat in the bowl. Shred with a fork.
• Strain out the remaining solids from the broth. Reserve the broth. This is the cherished soup, abgoosht.
• Some people serve the soup with the solids, but most mash the solids to make goosht koobideh.
• Transfer all of the strained solids to the mixing bowl with the meat. Use a potato masher or food mallet to smash and press the solids into a paste. Add broth as needed, to smooth out the paste. It should have the consistency of Mexican refried beans. Adjust the seasoning to taste by adding more salt or more limoo omami (the powdered kind).
• To serve the broth, fill a bowl with bite-size pieces of sangak or lavash then pour the broth in.
• Serve the goosht koobideh with more bread, torshi (Persian pickled vegetables), radishes and fresh herbs (sabzi khordan).