INSTANT POT GREEK BEAN SOUP RECIPE (FASOLADA)

This delicious, classic Greek Bean Soup recipe will be your new family favourite! It’s vegetarian, hearty, healthy, and full of flavour — a traditional soup prepared easily with the Instant Pot!

Greek Bean Soup, also known as Fasolada or Φασολάδα in Greek (pronounced Fas-oh-LA-tha) is one of the first recipes I insisted on learning when I first bought my Instant Pot. After much effort, I am confident to say that this is the best Instant Pot Greek Bean Soup recipe. The preparation is a little different compared to some of our other recipes which are famed for their “dump-and go” technique. Sometimes, really good food shouldn’t be rushed, and this is the case for our fasolada recipe. We have chosen to use dry beans that require soaking overnight as they provide the best flavour and texture. We also recommend allowing the Instant Pot to do a full Natural Pressure Release as this enriches the flavour of the soup. Trust us, it’s worth the wait.

So why cook it in the Instant Pot instead of the stovetop? For a few reasons actually. First, there is a reduction in the cooking time. Second, you don’t have to monitor it at all. Dump the ingredients in and until the natural pressure release is complete, you don’t have to pay attention to it. And third, the Instant Pot is much more energy-efficient than cooking with the stovetop.

WHY YOU’LL LOVE OUR INSTANT POT GREEK BEAN SOUP RECIPE

• Delicious – A hearty, tomato-based soup that is thick and fulfilling with smooth, subtle flavours the whole family will love.
• Easy – This recipe has very minimal steps and the Instant Pot does all the hard work for you. No watching over a stovetop or checking times. It couldn’t be easier!
• Budget-Friendly – An excellent way to eat healthy on a budget. Dried beans are the star of this soup and they are cheap, have a long shelf-life, and are easy to find at almost all supermarkets.
• Healthy – This soup is rich in fibre, protein, iron, and a wide assortment of vitamins and minerals.
• Plant-based – Fasolada is naturally vegetarian and vegan. The traditional Greek diet is renowned for having naturally vegan dishes. A diet rich in plant-based food is associated with an incredible number of health benefits. It is also great for the environment, as plant-based food has a smaller environmental footprint than meat-based agriculture.

TONY’S NOTES FOR OUR GREEK BEAN SOUP RECIPE!

“I love bean soup – I love it so much that I am greedy when we have it at home and I will eat two or three bowls at once until I feel uncomfortable. I know it’s not right but it is what it is sometimes. Anyway… Bean soup is one of the most well-known recipes in Greek cuisine. It is actually considered to be our national dish even more so than moussaka.

For us Greeks, the ideal scenery to eat fasolada is during the cold months of winter, preferably surrounded by nature in a mountainous village covered in snow.

The perfect way to serve it is with cubes of feta dumped in and a piece of crusty bread for dipping or even pieces of the bread ripped into small pieces and added in. If you like things spicy, then add some freshly ground black pepper or dried red chilli flakes. Add some pieces of sausage into it if you’re not bothered to keep the soup vegetarian and be ready to be transferred to another culinary dimension. Fasolada also pairs well with a nice dry red wine.

Now let me give you an extra tip that you will love. During one of my trips to Tuscany, Italy I tried their version of white bean soup called “Ribolita”, which is quite similar to our Greek white bean soup. However, instead of serving it with feta cheese it was served with shredded parmesan. This flavour was extraordinary and I highly recommend that you try it!

We are sure you and your family will love it as much as we do. Smile and enjoy!”

DRIED BEANS VS CANNED BEANS

Our biggest priority when developing a recipe is that the taste is spot-on delicious. Regardless of the form of preparation, the taste is the most important factor of a winning recipe. Our Instant Pot Greek Bean Soup recipe requires cooking it with dried white beans and soaking them for at least 6 hours, instead of using canned beans. Dried beans offer more flavour throughout the soup and create a thicker consistency that makes this soup “stick to your ribs” and be more filling. Canned beans just don’t do this soup justice. Of course, if canned beans are the only ones you have on hand then you may use them, but I highly recommend preparing this recipe as stated.

Another benefit of dry beans is the price difference. In Greece, one bag of dried white beans costs around 1-2 euros, so the cost is about 1/4 the amount that it would be compared to using canned beans.

Choose fresher dried beans that have smooth skin and are a nice white colour. Shrivelled or yellowish beans are a sign that they are not fresh. The flavour will not be as nice and they will require a longer cooking time.

“CAN I COOK THE DRIED BEANS DIRECTLY IN THE RECIPE?”

The Instant Pot is excellent for cooking dried beans quickly without needing to soak them overnight. However, for this recipe, I recommend soaking the beans in water overnight, or for at least 6 hours before use. The reason for this is to minimize the effect of one of the least pleasant side effects of eating beans… the gas! Soaking dried beans helps remove some of the oligosaccharides, which are the non-digestible, fermentable fibres that make flatulence. Change the water at least once during the soaking process to remove more of the oligosaccharides that get released into the water and give them a rinse under fresh water right before they are ready to add to the soup.

INGREDIENTS FOR INSTANT POT FASOLADA

• 500 grams dry white navy or white kidney beans (makes approx 7 cups after soaking
• 2-3 (about 1½ cups) carrots peeled, diced
• 2-3 (about 3/4 cup) celery stems and leaves removed, diced
• 1 (about 1 cup) red onion finely diced
• 1 garlic clove peeled, pressed
• 1 (400g) can no-salt added diced tomatoes in liquid or one seeded and diced fresh tomato
• 4 tbsp tomato paste
• 1 bouillon cube, vegetable or chicken
• 1 bay leaf
• 1/2 tsp paprika
• 1 tbsp sea salt
• 1/2 tsp ground black pepper
• 3/4 cups olive oil extra virgin
• 6 cups warm water

HOW TO MAKE INSTANT POT FASOLADA RECIPE

Put beans in a bowl and cover with plenty of water and refrigerate overnight or for at least 6 hours. Change the water at least once during the soaking process.

Rinse the soaked beans in a colander. Put the rinsed, soaked beans in the liner of the Instant Pot. Pour 1/4 cup extra virgin olive oil and the other ingredients into the pot and give it a light stir to dissolve the tomato paste. Reserve 1/2 cup extra virgin olive oil for after the cooking process.

Close the lid and turn the release valve to the sealed position. Set the manual pressure cooking button for 10 minutes. The pot will take about 15-20 minutes to come to pressure. When the cooking time is complete, allow for a full Natural Pressure Release. If you are in a rush, allow a Natural Pressure Release of 15 minutes.

Carefully remove the lid once pressure is released. Turn off the “Keep Warm” feature (if on) and press the Saute button. You want to boil the soup for approximately 1-2 minutes. then turn it off. This boiling step releases more starch from the beans and makes the soup thicker and creamier, making it a wonderful texture.

Very slowly stir in the remaining 1/2 cup of extra virgin olive oil.

Serve warm fasolada in a bowl. Optional extras mentioned in the Serving Suggestions listed below can be added and served along with the soup depending on flavour preference.

“DO I REALLY NEED TO USE THAT MUCH OLIVE OIL?”

To get the most authentic flavour – yes. Greek cooking is filled with massive amounts of olive oil, which seems extreme from a typical Western diet viewpoint. One of the reasons that the Mediterranean diet is world-renowned as being one of the most healthy cuisines on the planet is because of the abundance of extra virgin olive oil in the dishes. Extra virgin olive oil contains a high number of anti-oxidants and anti-inflammatory properties. The rich flavour and consistency add another element to the soup and helps satisfy you without the need for meat. Cook one-quarter cup of olive oil in the soup during cooking, and add 1/2 cup after cooking. Adding fresh olive oil after the cooking process changes the texture and taste of the soup and adds a rich, fulfilling depth. Plus you get to maximize the nutritional benefits of the olive oil.

SERVING SUGGESTIONS FOR INSTANT POT FASOLADA RECIPE

Our Instant Pot Greek Bean Soup recipe is so good that you don’t really need to add anything to it. Greek people usually eat the soup as an entree as it is very fulfilling. They’ll eat it with a piece of thick, crusty bread and use that to scoop up any leftovers in the bowl.

If you want to mix it up a bit, then you can always try adding some feta, or as Tony suggested above you can try adding parmesan. Sausage also goes well if you prefer to add meat into the soup. Smoked oily fish, such as mackerel, sardines or anchovies are also a nice accompaniment.

Additionally, a bit of red chilli flakes can add some stimulating flavour.

ALLERGY INFORMATION FOR GREEK BEAN SOUP

Our Greek Bean Soup recipe is:

• Dairy-free
• Egg-free
• Nut-free
• Peanut-free
• Wheat-free
• Soy-free
• Sesame-free
• Fish-free
• Crustacean-free
• Mustard-free

Always check food labels to ensure the ingredients comply with dietary needs. Some bouillon contains dairy and wheat. This can be substituted for soup salt or simply plain salt.

HOW TO STORE GREEK BEAN SOUP

Store leftover Fasolada in an air-tight container in the refrigerator for up to 3 days. The soup will thicken when it’s stored overnight. You can add a bit of water when reheating the soup to help thin it out.

Store fasolada in an airtight, freezer-proof container when storing it in the freezer. Store in the freezer for up to 3 months.

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