Fasolada

Fasolada in the Instant Pot. The national soup of Greece has been made in pressure cookers for decades, for sure. Thus it’s a natural for your instant pot! No need for soaking those beans - I never do, even if making them on the stove. But instead of simmering for well over an hour, let your IP do the work in a fraction of the time!

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#RECIPE:
1 lb (450g) dried white beans
1/2 cup (120ml) olive oil
3 carrots, sliced
2 stalks celery, sliced
1 onion, grated
2 tsp salt
1 1/2 tbsp tomato paste OR 3 tomatoes, chopped
2 bay leaves
ground black pepper to taste
6-7 cups (1.25-1.75L) water
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Place all ingredients in the Instant Pot, ensuring they don’t go over the halfway mark. Close lid and set to Pressure Cook for 40 minutes. After 40 minutes at pressure, allow to release naturally. To speed things up you can release naturally for 10-15 minutes, then switch to quick release.
NOTES:
—If your soup is too watery, cook uncovered with the Sauté function till reduced to your liking
—For a creamier consistency, remove 1-2 cups of soup and purée till smooth, then add back to the pot
—Beans do take just 25-30 minutes at pressure in the Instant Pot. But I found at this cooking time the beans were just done, but the soup hadn’t quite come together. That’s why I recommend the 40 min cook time.