A super complex-tasting, flavorful soup made easy with the Instant Pot! Miso paste gives flavor to simple ingredients, including pantry-friendly dried beans. Ready in under an hour!
Instant pot beans and kale miso soup
- Prep Time: 5 minutes
- Cook Time: 40 minutes (not including time for IP to come to pressure)
- Total Time: 45 minutes
- Yield: 4 1x
Description
A super complex-tasting, flavorful soup made easy with the Instant Pot! Miso paste gives flavor to simple ingredients, including pantry-friendly dried beans. Ready in under an hour!
Ingredients
- 1/4 cup neutral oil
- 1 large white onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 6 garlic cloves, thinly sliced
- 1 cup dried navy beans
- 3 tablespoons white miso paste
- 6 cups water
- 2 sprigs thyme
- 1 teaspoon salt
- 4 cups kale (torn into small pieces)
Instructions
- Heat oil in Instant Pot on saute.
- Add onion, carrot and celery and saute for 5-7 minutes, until everything is softened and onions start to turn a light brown.
- Add garlic and saute for another 30 seconds. Turn off Instant Pot.
- Add beans, water, miso paste and thyme and stir to combine until miso has mostly dissolved.
- Close lid (make sure that little knob is on sealing!) and cook on high pressure for 30 minutes.
- Let pressure release naturally for at least 5-10 minutes, and then release manually the rest of the way.
- Taste for seasoning and add salt as needed. Add kale and stir to combine. Let sit for a few minutes to allow kale to wilt.
- Serve with a drizzle of sesame oil and flaky sea salt, if desired.
I didn’t want to love my Instant Pot, but I really, really do LOVE it.
There is a part of me that is still terrified it’s going to blow my kitchen up ( I KNOW it won’t, but I still refuse to let Leo in the kitchen when it’s on), but it’s honestly worth the risk every time. I haven’t had it for long, and I’ve still only used it a handful of times but it’s quite obvious it’s going to be a total workhorse in the kitchen.
One of my somewhat random goals for this year is to take advantage of the bulk bin more. Mostly to cut down on plastic, but also for cost and waste reasons. While I’m one person who does cook a lot, I’m still just ONE person and I really don’t need pounds and pounds of oats on hand at any given time.
And while I will always believe canned beans to be a pantry staple MUST, I also understand the move toward cooking dry beans. When I got my Instant Pot I knew I wanted to try cooking unsoaked dry beans and test just how well it works.
Welp. It definitely works.
The best part? If you DO remember to soak your beans, this will take less than half the time to cook. Just cook on high pressure for 10 minutes, instead of 30.
The other best part of about this dish is the flavor you get to impart when cooking the beans. After sauting some aromatics (the usual suspects – onions, carrots, etc), you literally just add your beans and water (!!) along with some major umami in the form of white miso. Cook on high pressure for about 35 minutes and you’re basically done.
This was definitely one of the healthiest dishes to ever come out of my kitchen, but it is so comforting and warming. Lovely for this time of year (especially if you maybe don’t live in Texas), and great to make ahead as I think the flavors just get better and better.
