Embark on a culinary journey with this robust and deeply satisfying vegan soup, crafted in the Instant Pot. Pre-cooked beans and potatoes form the heart of this dish, while an array of fresh vegetables and umami-rich ingredients like miso and yeast extract elevate it to new heights. A symphony of flavors and textures awaits, promising a comforting and nourishing experience that will keep you coming back for more.

Follow The Directions

01

Step

8 hrs

Soak the kidney beans: Place dry kidney beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.

02

Step

5 mins

Prepare beans and potatoes: 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.

03

Step

23 mins

Pressure cook beans and potatoes: 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.

04

Step

17 mins

Release pressure: 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.

05

Step

1 mins

Soak brown lentils: Inspect the brown lentils for any impurities. Pour boiling water over the brown lentils in a bowl and set aside.

06

Step

7 mins

Sauté aromatics and mushrooms: 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.

07

Step

1 mins

Add lentils and other vegetables: Drain and rinse the soaked brown lentils.

08

Step

25 mins

Combine all vegetables: 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 Saute function. Close the cover during the Saute function as much as possible to keep in any moisture.

09

Step

1 mins

Add water and bouillon: Add water until the vegetables are covered by almost 1 inch. Add bouillon. Stir everything. Close and lock the lid.

10

Step

25 mins

Cook the soup: Set the Soup function for 25 minutes.

11

Step

15 mins

Release pressure and finish: 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.