Instant Pot Bean Soup
This Instant Pot Greek white bean soup (fasolada) is a quick, flavorful classic made simple for busy weeknights. Made with carrots and celery and a few delicious spices.
Equipment
- 1 Instant Pot/Pressure cooker
Ingredients
- 1 ½ cups white dry beans Navy beans
- 1 carrot large and sliced
- 1 onions finely diced
- 2 celery stalks finely chopped
- 1 tbsp tomato paste
- ¾ cup tomato sauce
- ½ cup olive oil
- 7 cups water + vegetable stock
- salt
- pepper
Instructions
- Soak the beans overnight in a bowl covered with cold water. Rinse the following morning with fresh water.
- Press the Sauté button on your Instant Pot, and add in a few tablespoons of olive oil. Toss in the diced onion, chopped carrot, and celery. Stir
- Pour in the water with the vegetable stock, the tomato paste, the rest of the olive oil and the tomato sauce. Give it a good stir.
- Close the lid, and set the valve to the sealed position.
- Cook on high for 35 minutes.
- Once it's ready, allow the pressure to release naturally.
- Season with salt and pepper.
- Serve hot with feta cheese and Greek olives.