Instant Pot: White Bean Soup with Mushroom Powder

November 28, 2022

Instant Pot: White Bean Soup with Mushroom Powder

This soup is my answer to that post-holiday need to lighten things up. And, if you feel like you've seen this recipe before on my blog you have. I feel like I've been working on perfecting this soup for over a year. It tastes delicious whenever I make it, so it's not about the recipe not working. It's really just about the small tweaks. In previous versions I used 2 tomatoes - but realized that was a little too much. Or, I used only 2 teaspoons of mushroom powder - but then decided to double it - that was too much. I settled in at a tablespoon, which was perfect. Rich, but still light. If you are unfamiliar with mushroom powder, not to worry, I am working on a separate post to explain it. For now, head to your local grocer and ask for it. It's become one of the hottest spice blends out there to add depth and flavor without needing meat or stock. If you don't have it not a worry, just make this soup without. If you would like to add an Indian twist and the healing properties of turmeric, add in 1/2 teaspoon in the second step. I hope you'll grow to love this recipe as much as I do. It started with an Instant Pot version of Italian white bean soup and has evolved into this recipe. And, not to worry, I'll have a stovetop version for you soon. 

Instant Pot: White Bean Soup with Mushroom Powder

Pressure Cooker Size: 6 quart or larger *
Warm Up: 18 minutes
Cook: 20 minutes
Cool Down: 10 minutes natural release + manual release
TOTAL: 48 minutes
Makes 10 cups

2 cups dried white cannellini beans, picked over and washed
2 tablespoons olive oil
1 medium shallot, minced
4 cloves garlic, thinly sliced
2 bay leaves
2/3 cup celery, thinly sliced (2-3 stalks)
1 medium tomato, grated (discard the peel) **
1 teaspoon red chile flakes
1 teaspoon ground black pepper
1 tablespoon ground mushroom powder (optional) ***
1 tablespoon salt
7 cups water, for cooking
2 teaspoons dried or fresh parsley, minced (optional)

1. Soak the beans in hot, boiling water for at least 1 hour or in room temperature water for 6 hours to overnight. Drain and discard the water. Two cups of soaked beans yield 4 cups.

2. Select the SAUTE setting and adjust to NORMAL. When the indicator flashes HOT, add the oil. Once the oil is hot, add the shallot, garlic, and bay leaves. Stir and cook for 1 minute.

3. Add the celery. Stir and cook for 1 minute. You can also add a large carrot sliced in rounds.

4. Add the tomato. Stir and cook for 1 minute. * Grating tomatoes with the large hole side of a box grater is easy and gives you the taste, essence, and beautiful hue of tomato without the skin.

5. Press CANCEL. Add the chile flakes, black pepper, mushroom powder, salt, drained beans, and cooking water. Stir. ** Mushroom powder is a fantastic blend that lends a rich taste profile without adding meat or meat broth.

6. Lock the lid into place and make sure the pressure release valveis set to the sealingposition (upwards). Press the PRESSURE COOK button and then press the PRESSURE LEVEL button until the panel reads HIGH. Adjust the cook time to 20 minutes.

7. Once the cooking is complete, release the pressure naturally for 10 minutes. Then, manually release the remaining pressure. Press CANCEL and remove the lid. Add the parsley. Stir and serve piping hot as is or sprinkled with Parmesan cheese and garnished with croutons. * For a 3-quart Instant Pot, cut your ingredients in half. The process and cook time remain the same, the warmup is 15 minutes, and the recipe makes about 7 cups.

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