Pressure Cooker White Bean Soup with Tomato and Oregano

By Sprig Originals ✓ · cooked up in Sprig

Dried white beans go straight into the pot with no soaking and come out creamy in under an hour of hands-off pressure cooking. Sweet carrots, garlic and oregano melt into a tomato broth that thickens itself when you mash a ladleful of beans against the side of the pot. A big squeeze of lemon and a final drizzle of olive oil at the end makes it taste like a Greek taverna lunch, from a pantry full of things you already own.

Ingredients

• 4 tbsp extra-virgin olive oil, divided
• 1 large yellow onion, chopped
• 2 carrots, cut into 1/2-inch coins
• 4 cloves garlic, sliced
• 2 tsp dried oregano

• 1 lb dried cannellini or great northern beans, rinsed (no soaking)
• 1 14.5 oz can crushed tomatoes
• 6 cups water
• 2 tsp kosher salt and black pepper

• 1 lemon, cut into wedges

Instructions

1. Set the Instant Pot to Sauté (normal). Add 3 tablespoons of the olive oil, the onion and the carrots and cook, stirring occasionally, for 5 minutes, until the onion is softened and translucent.
2. Add the garlic and oregano and cook 1 minute more, stirring constantly so the garlic doesn't brown. Press Cancel.
3. Add the rinsed beans, crushed tomatoes, water and 1 teaspoon of the salt. Stir once to settle the beans into the liquid and scrape any stuck bits off the bottom of the pot.
4. Lock the lid, set the valve to Sealing, and cook on High Pressure for 40 minutes. When the time is up, let the pressure release naturally for 15 minutes, then turn the valve to Venting to release the rest.
5. Open the lid and taste a bean: it should be completely creamy. If any are still firm, press Sauté and simmer uncovered 8-10 minutes. Mash about a cupful of beans against the side of the pot with a wooden spoon to thicken the broth.
6. Stir in the remaining 1 teaspoon salt, plenty of black pepper and the juice of 2 lemon wedges. Ladle into bowls, drizzle each with the last tablespoon of olive oil, and serve with the remaining lemon wedges.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Chilled Watermelon Gazpacho with Cucumber-Chile Relish

One-Skillet Blackened Cajun Chicken Pasta

Are you this recipe's original author or publisher? Report a problem