Skip to main content New<> this month
Get the Allrecipes magazine

Instant Pot® Eggplant-Bean Soup

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  1 photos

"A creamy soup flavored with Middle Eastern spices and made with eggplant. Enjoy hot or cold with yogurt and extra cumin."
Added to shopping list. Go to shopping list.


50 m servings 431
Original recipe yields 4 servings


{{model.addEditText}} Print
  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.

Nutrition Facts

Per Serving: 431 calories; 16.4 63.3 15.3 31 144 Full nutrition

Explore more


Read all reviews 0