Instant Pot Adzuki Bean Soup with Miso, Winter Squash, and Kale
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!
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Ingredients
- 2 cups adzuki beans
- 6 cups water
- 1 tablespoon sesame oil
- 2 teaspoons vegetable oil
- 1 medium onion - chopped
- 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
- ¼ cup miso - (see notes)
- scallions - for garnish
- sesame seeds - for garnish
- seaweed nori - for garnish
- Fresno or jalapeno chile - sliced very thin
Instructions
- 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.
- While the beans cook, gather the other ingredients, and do any prep (don't forget the garnishes!)
- When the cooker is de-pressurized, rinse and drain the beans, and wipe the cooker dry.
- 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.
- Add both oils and the ginger, onion, and garlic. Stir fry until very fragrant being careful to not brown it. Add the hot broth and kombu (if using).
- 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.
- 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).
- 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).
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.
Macronutrients do not include garnishes.
Nutrition
Calories: 265kcal | Carbohydrates: 36g | Protein: 16g | Fat: 7g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com