Are you ready to revolutionize your weeknight cooking with a soul-warming, nutrient-packed soup that's both incredibly delicious and ridiculously easy to make? This Instant Pot Adzuki Bean Soup is not just a meal—it's a culinary adventure that combines the hearty richness of adzuki beans, the sweet earthiness of winter squash, and the vibrant green of kale, all harmonized with a umami-rich miso base. In just 40 minutes, you'll create a restaurant-quality dish that will have your family and friends begging for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 cup adzuki beans, soaked
- 1 cup winter squash, cubed
- 2 cups kale, chopped
- 4 cups vegetable broth
- 2 tablespoons miso paste
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Begin by soaking the adzuki beans in water for at least 4 hours or overnight. This will help to soften the beans and reduce cooking time.
- After soaking, drain and rinse the adzuki beans under cold water. Set them aside.
- Prepare the vegetables: chop the onion, mince the garlic, cube the winter squash, and chop the kale. Make sure to remove any tough stems from the kale before chopping.
- Turn on the Instant Pot and set it to the 'Sauté' function. Once it's hot, add a splash of water or a little vegetable broth to prevent sticking.
- Add the chopped onion to the pot and sauté for about 3-4 minutes, or until the onion becomes translucent. Stir occasionally to ensure even cooking.
- Next, add the minced garlic to the pot and sauté for an additional 1-2 minutes, until fragrant. Be careful not to burn the garlic.
- Add the soaked adzuki beans, cubed winter squash, and chopped kale to the pot. Stir everything together to combine.
- Pour in the vegetable broth and stir to ensure all the ingredients are evenly distributed. Season with salt and pepper to taste.
- Close the lid of the Instant Pot and set the valve to the sealing position. Select the 'Manual' or 'Pressure Cook' function and set the timer for 30 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then carefully switch the valve to the venting position to release any remaining pressure.
- Open the lid and stir in the miso paste. It's best to dissolve the miso in a small amount of the hot soup broth before adding it back to the pot to ensure it mixes well.
- Taste the soup and adjust the seasoning with more salt and pepper if needed. If the soup is too thick, you can add more vegetable broth to reach your desired consistency.
- Serve the soup hot, garnished with additional kale or a sprinkle of sesame seeds if desired. Enjoy your Instant Pot Adzuki Bean Soup with Miso, Winter Squash, and Kale!
Tips
- Soaking is Key: Always soak your adzuki beans for at least 4 hours or overnight to reduce cooking time and improve digestibility.
- Miso Magic: Always dissolve miso paste in a small amount of hot liquid before adding it to the soup to prevent clumping and ensure smooth integration.
- Texture Control: If the soup is too thick, don't hesitate to add more vegetable broth to reach your desired consistency.
- Flavor Boost: For an extra depth of flavor, consider adding a small piece of kombu (dried kelp) during cooking or garnishing with toasted sesame seeds.
- Storage Tip: This soup freezes beautifully for up to 3 months, making it perfect for meal prep and busy weeknights.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 12g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
