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!
Servings: 8
Equipment
- Instant Pot
- Colander
Ingredients
- 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
Instructions
- 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 Instant Pot liner. Pour 1/4 cup extra virgin olive oil and the other ingredients into the pot and lightly 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. Smile and Enjoy!
Notes
OPTIONAL SERVING SUGGESTIONS:
This recipe makes a medium-thickness consistency soup. If you prefer a more liquid consistency you may add an additional cup of water before the cooking process.
Delicious when served with a piece of crusty bread to dip in and soak up the remaining soup in the bowl.
Tastes very good with pieces of feta cheese or shredded parmesan cheese added on top, right before serving.
A dash of red chilli flakes compliments the flavours well and adds some pleasant heat.
For a non-vegetarian soup: Add some sausage into the soup, or serve with some oily smoked fish on the side, such as mackerel, sardines, or anchovies.
*This recipe, like many soups and stews, is even tastier the next day*