Best 3 Instant Pot Eggplant Bean Soup Recipes

Indulge in a culinary journey with our diverse collection of hearty and flavorful eggplant and bean soup recipes. From the classic combination of Mediterranean flavors in our Instant Pot Eggplant Bean Soup to the smoky and aromatic Moroccan Eggplant and Chickpea Soup, each recipe offers a unique taste experience. Explore the vibrant flavors of the Caribbean with our Jamaican Eggplant and Red Bean Soup, or savor the tangy and refreshing Vietnamese Eggplant and Tofu Soup. For a hearty and comforting meal, try our Tuscan Eggplant and Bean Soup, featuring a rich tomato broth and tender vegetables. Each recipe is carefully crafted to deliver a symphony of flavors and textures, making them perfect for a satisfying and nutritious meal.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT® HAM AND BEAN SOUP

Instant Pot® Ham and Bean Soup image

Quick and easy ham and bean soup for the Instant Pot®.

Provided by Angela Giannetti Snyder

Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup

Time 1h

Yield 8

Number Of Ingredients 11

Ingredients

2 tablespoons butter
2 medium carrots, sliced
2 celery ribs, chopped
½ cup chopped onion
4 (15.5 ounce) cans great northern beans, rinsed and drained
4 cups chicken broth
2 cups cubed fully cooked ham
1 teaspoon chili powder
½ teaspoon minced garlic
¼ teaspoon ground black pepper
1 bay leaf

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot; add carrots, celery, and onion. Saute until vegetables are tender, 5 to 7 minutes.
Add beans, broth, ham, chili powder, garlic, pepper, and bay leaf to the pot. Close and lock the lid. Select Soup setting according to manufacturers' instructions. Cook until flavors meld, about 30 minutes.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts : Calories 383.5 calories, Carbohydrate 50.2 g, Cholesterol 29.6 mg, Fat 10.4 g, Fiber 11.8 g, Protein 23.5 g, SaturatedFat 4.4 g, Sodium 1075.5 mg, Sugar 2.1 g

INSTANT POT BEAN SOUP (ONLY 5 INGREDIENTS)

Instant Pot Bean Soup (Only 5 Ingredients) image

Try this healthy and delicious 5-ingredient Instant Pot bean soup for lunch or dinner. It's easy to make, gluten-free and budget-friendly features a handful of key ingredients that add plenty of flavor. You can use any dried beans you like; we opted for Great Northern white beans.

Provided by Instant Pot Eats

Categories Soup

Time 1h25m

Yield 4

Number Of Ingredients 10

Ingredients

1.5 cups dried white beans (we used Great Northern beans)
5 cups water
2 tablespoons olive oil
1 medium onion, finely chopped
3 oz / 90-100 g smoked bacon, diced (we use Canadian back bacon as it's meatier and lower in fat)
1 cup chopped carrot
1.5 cups tomato pasta sauce (chunky vegetable, marinara or Napole tana)
3 cups vegetable stock (or water)
Salt and pepper to taste
Garnish: any herbs you have on hand, parsley

Steps:

Measure out about 1.5 cups of dried white beans. Add unsoaked beans to the Instant Pot together with 5 cups of water. We're not adding salt at this stage as it tends to make the beans tougher. They will take on the flavor in the soup.
Select Bean/Chili button on Normal mode (30 minutes, HIGH) or use the manual Pressure Cook button and adjust the time to 30 minutes on HIGH. The Instant Pot will take 15 minutes to come to pressure due to the amount of liquid. Once the timer has finished, release the pressure naturally for 15 minutes.
Then strain the beans and rinse. They are now ready for adding to our soup!
Rinse and wipe the pot clean. Place back in the Instant Pot and turn the Saute function on. Once hot, add 2 tablespoons of olive oil, onions and bacon and cook for 5 minutes, stirring a few times. Then press Cancel to stop the Saute process.
Pour in 3 cups of stock and stir by scraping the bottom with a spatula.
Add the pre-cooked or canned beans, chopped carrots, and tomato sauce. Stir through.
Secure and lock the lid. Select Pressure Cook and adjust the time to 3 minutes on HIGH. Once the timer has finished, allow 5 minutes for natural release and then use the quick release to let off the pressure.
Open the lid and stir the soup. Taste for salt and add black pepper or a pinch of chili flakes for an extra kick. Serve as is or garnish with basil or parsley if you have some on hand.

Nutrition Facts : Calories 417 calories, Sugar 10.3 g, Sodium 654.1 mg, Fat 9.8 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 60.9 g, Fiber 14.4 g, Protein 24.2 g, Cholesterol 13.3 mg

INSTANT POT BLACK BEAN SOUP

Instant Pot Black Bean Soup image

Thanks to your Instant Pot® (a slow cooker, pressure cooker and stove-top stand-in, all in one), the beans for this creamy soup don't need to be soaked overnight. And they cook, under pressure, for just 1 hour. If you don't have an immersion blender, you can puree the beans in batches in a regular blender (but take care, they will be hot).

Provided by Food Network Kitchen

Categories main-dish

Time 1h40m

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 medium white onion, chopped
5 cloves garlic, thinly sliced
4 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
2 1/2 cups dry black beans, picked over and non-beans removed
2 bay leaves
Kosher salt and freshly grated black pepper
Sliced avocado, cilantro leaves, chopped scallions, lime wedges and sour cream, for serving

Steps:

Set the Instant Pot® (see Cook's Note) to normal saute. Add the oil and once shimmering, but not smoking, add the onion and cook, stirring, until translucent and soft, about 5 minutes.
Add the garlic, chili powder, cumin and oregano and cook, stirring, until fragrant, about 1 minute. Add the beans, bay leaves and 7 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 hour.
After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and remove the bay leaves. Then remove 1 cup of the beans with a slotted spoon and set aside. Use an immersion blender to blend the black beans with 1 tablespoon salt until thick and creamy. Stir in the reserved whole beans and season to taste with salt and pepper. Serve with sliced avocado, cilantro leaves, chopped scallions, lime wedges and sour cream.

Tips:

For a thicker soup: Mash some of the beans with a fork or potato masher before blending.
To make the soup ahead of time: Prepare the soup according to the recipe and let it cool completely. Transfer to an airtight container and refrigerate for up to 3 days, or freeze for up to 3 months. When ready to serve, reheat over medium-low heat until warmed through.
To add more vegetables: Feel free to add other vegetables to the soup, such as diced carrots, celery, or bell peppers.
To make the soup vegan: Omit the Parmesan cheese and use vegetable broth instead of chicken broth.

Conclusion:

This Instant Pot Eggplant Bean Soup is a flavorful, hearty, and healthy meal that's perfect for a quick and easy weeknight dinner. With its combination of protein-packed beans, tender eggplant, and a rich tomato broth, this soup is sure to satisfy even the most discerning palate. So next time you're looking for a quick and easy meal that's also good for you, give this soup a try – you won't be disappointed!