Instant Pot Miso Red Bean Stew Recipes
THE BEST INSTANT POT® SOUP I'VE EVER MADE
Red beans and potatoes pre-cooked then stewed with fresh vegetables in a 7-quart Instant Pot®. Before serving, brown miso, yeast extract, liquid smoke, and a splash of vinegar are added to round out the flavor. This soup uses an array of fresh ingredients, a variety of mushrooms, yeast extract, and miso to create an umami flavor and a stew-like consistency that renders a comforting vegan soup. It takes some time to prepare, but the outcome is definitely worth it, and you have soup for a week to boot. The soup will keep in the fridge for up to a week. Freeze leftovers. It's not pretty when thawed, but still delicious.
Provided by Buckwheat Queen
Categories Everyday Cooking Instant Pot¨ Soups, Stews and Chili
Time 10h5m
Yield 12
Number Of Ingredients 27
Steps:
- Place dry kidney beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
- Drain and rinse the kidney beans. Add them to a multi-functional pressure cooker (such as Instant Pot®). Add 2 cups of water. Insert a trivet. Put the potatoes on the trivet.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 12 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Set potatoes aside and allow to cool. Drain and rinse beans, setting aside.
- Inspect the brown lentils for any impurities. Pour boiling water over the brown lentils in a bowl and set aside.
- Turn on the Saute function of the Instant Pot®. Add olive oil, followed by mushrooms, onion, bell pepper, celery, large carrot, habanero, shallot, garlic, parsley, oregano, and Italian seasoning. Sauté until fragrant and the onion has become translucent, 5 to 7 minutes.
- Drain and rinse the soaked brown lentils.
- Add the cooked kidney beans, red lentils, buckwheat groats, drained brown lentils, tomatoes, small carrots, zucchini, and green beans to the Instant Pot®; cook and stir until well mixed, 10 to 15 minutes. Turn off the Sauté function. Close the cover during the Saute function as much as possible to keep in any moisture.
- Add water until the vegetables are covered by almost 1 inch. Add bouillon. Stir everything. Close and lock the lid.
- Set the Soup function for 25 minutes.
- Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Unlock and remove the lid. Add miso, yeast extract, liquid smoke, and apple cider vinegar. Mix and serve with salt and pepper as desired.
Nutrition Facts : Calories 234.4 calories, Carbohydrate 35.3 g, Fat 6.8 g, Fiber 9.7 g, Protein 10.5 g, SaturatedFat 1 g, Sodium 128.1 mg, Sugar 4.4 g
INSTANT POT MISO RED BEAN STEW
A richly flavored, vegan-optional bean stew dressed up with seasonal produce.
Provided by Emily Stoffel
Time 1h10m
Yield 6-8 servings
Number Of Ingredients 24
Steps:
- Instant Pot Method Turn Instant Pot to Saute. To Instant Pot insert, add oil and onions, carrots and celery and saute until crisp-tender, about 5 mins. Season with salt and pepper to taste.
- Add beans, water, miso and all spices to pot and stir. Cover and set lid to Sealing. Switch to Manual setting and set the timer to 60 mins + natural release. (You can keep the stew warm for hours at this point - the beans will just become even more tender/creamy.) Enjoy!
- Slow Cooker Method Combine all ingredients in slow cooker. Cook on High for 4 hours; reduce heat and cook on Low an additional 2 hours.
- Spoon soup into big bowls and top with accoutrements of choice. Enjoy!
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INSTANT POT RED BEAN SOUP - PRESSURE COOK RECIPES
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4.9/5 (38)Total Time 1 hr 30 minsCategory DessertCalories 142 per serving
- Prepare Ingredients: Rehydrate chenpi in cold water for 15 - 20 minutes. Use a spoon to scrub off chenpi’s white bitter part. Pick & rinse 1 cup (200g) adzuki beans in cold tap water. Drain well.
- Pressure Cook Red Bean Soup: Add 1 cup (200g) cleaned adzuki beans, 1 piece (2g) chenpi, 2 pinches of kosher salt, and 2 pieces (130g) brown sugar in pieces in Instant Pot. Then, add in 6 cups cold water (1500ml). Pressure Cook at High Pressure for 30 minutes + 20 minutes Natural Release.
- Emulsify Red Bean Soup: Bring the red bean soup to a boil using the "Saute High" function. Let it boil for 15 - 20 minutes until desired thickness. Stir occasionally. You can stir and boil as long as required until it reaches your desired thickness (Check out the thickness comparison photo from our experiment). Taste and add in more sugar if desired. For reference: we added roughly 2 more tbsp (30g) sugar.*Pro Tip: The red bean soup can thicken even further after chilling in the fridge overnight.
- Serve: You can serve red bean soup hot, warm, or cold. A deliciously satisfying dessert for all types of weather! You can also drizzle some coconut milk for another layer of flavor. Enjoy~
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