Yield: 8 servings

Instant Pot Adzuki Bean Soup with Miso, Winter Squash, and Kale

Adzuki bean soup with kale and squash in a terra cotta bowl with copper spoon.

Savory umami flavor in a hearty, healthy, comforting vegan and gluten free Japanese-inspired soup... It's ready in 45 minutes or less with the help of a pressure cooker!

Prep Time 15 minutes
Cook Time 30 minutes
Pressure Release 10 minutes
Total Time 55 minutes

Ingredients

  • 2 cups adzuki beans
  • 6 cups water
  • 1 tablespoon sesame oil
  • 2 teaspoons vegetable oil
  • 2 tablespoons ginger
  • 2 teaspoons garlic
  • 8 cups hot mushroom broth, (see notes)
  • 1 sheet kombu, optional
  • 2 tablespoons tamari
  • 1 butternut squash, peeled, cored, and diced
  • 1 bunch kale, ribs removed and rough chopped
  • 1/4 cup miso, (see notes)
  • scallions, for garnish
  • sesame seeds, for garnish
  • seaweed nori, for garnish
  • Fresno or jalapeno chile, sliced very thin

Instructions

  1. Add adzuki beans and water to your IP/PC. Cook the beans under pressure 15 minutes. You may have a "manual" button or a "beans" button. Make sure to set it for 15 minutes. At the end of the 15 minutes, allow the appliance to sit 10 minutes before opening the valve. If using a stovetop pressure cooker, the same applies. Bring the pot to high pressure, reduce the heat, and allow the beans to cook 15 minutes. Turn off the heat, and let them set 10 minutes prior to opening the valve.
  2. While the beans cook, gather the other ingredients, and do any prep (don't forget the garnishes!)
  3. When the cooker is de-pressurized, rinse and drain the beans, and wipe the cooker dry.
  4. Set the IP/PC to meat/stew or beans to saute/brown. It really doesn't matter which setting as the pot will remain on the setting unless the lid is locked in place. 
  5. Add both oils and the ginger and garlic. Stir fry until very fragrant being careful to not brown it. Add the hot broth and kombu (if using). 
  6. Add the tamari (or soy sauce), squash, and kale. Whisk the miso into about a cup of the broth, then add it in to the soup. Add the cooked adzuki beans back into the pot.
  7. Simmer the soup until the veggies are tender. If you do a fairly small dice, the squash should be tender in about 10 minutes. (Time varies).
  8. To serve: Ladle into bowls, and sprinkle with your choice of garnishes. Enjoy!

Notes

As I mention in the post, I make my own Roasted Mushroom Stock. When I don't have any, I use Pacific Foods Organic Mushroom Broth. It's very flavorful. Starting with the broth hot means the IP/PC doesn't have to get it hot thus saving quite a bit of time! Drop the kombu in with the broth to start the flavor infusion (if using).

Not all miso is gluten free. Check the label. I typically keep shiro (white) miso in my refrigerator, and that is what I have used here. The darker miso is used with meats (IMHO). 

I am reluctant to use or suggest specific settings for the IP/pressure cooker mostly due to the fact that there are many brands and many settings. Additionally, different beans need different amounts of time, and the appliance doesn't know what kind of bean you're cooking. Older IPs have a "manual" setting, and newer ones have a "pressure cook" setting. My Pressure Cooker XL has a "beans" setting that can be adjusted. I do adzuki beans for 15 minutes, with a quick natural release (10 minutes and then release pressure). I'm happy with that texture and firmness.

If you're cooking on the stove, after pre-soaking, the beans will require about 45 minutes on simmer. See Cooking with Adzuki Beans for more information.

I do want to mention that altitude probably will affect cooking time. I live at sea level, and with my pot and my altitude 15 minutes is great. Make sure you check that the beans are very close to being done before removing them from the pressure cooker prior to making the soup. If they're more than slightly undercooked, lock the lid, and add a few minutes.

This is a good article on IP buttons from my friend Barbara at Pressure Cooking Today.

Macronutrients (approximation from MyFitnessPal.com): 265 calories; 16 g protein; 7 g fat; 36 g carbohydrates. Does not include garnishes.

Nutrition Information:


Amount Per Serving: Calories: 265