Instant Pot Miso Red Bean Stew
 
Prep time
Cook time
Total time
 
A richly flavored, vegan-optional bean stew dressed up with seasonal produce.
By:
Makes: 6-8 servings
Ingredients
  • For the Soup:
  • 2 T light cooking oil, such as avocado oil
  • 1 large yellow onion, diced
  • 1 large carrot, diced
  • 1 large rib celery, diced
  • 1 lb dry red beans, rinsed and drained
  • 6 cups water
  • ¼ cup white miso paste
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp curry powder
  • 1 tsp ground coriander
  • 1 tsp cinnamon
  • 2 bay leaves
  • ½ tsp sea salt, plus more to taste
  • pepper, to taste
  • For Topping (any or all):
  • ume pickled cabbage (see note)
  • avocado
  • diced tomatoes
  • cilantro
  • grated pecorino romano (omit if vegan)
Instructions
  1. Instant Pot Method Turn Instant Pot to Saute. To Instant Pot insert, add oil and onions, carrots and celery and saute until crisp-tender, about 5 mins. Season with salt and pepper to taste.
  2. Add beans, water, miso and all spices to pot and stir. Cover and set lid to Sealing. Switch to Manual setting and set the timer to 60 mins + natural release. (You can keep the stew warm for hours at this point - the beans will just become even more tender/creamy.) Enjoy!
  3. Slow Cooker Method Combine all ingredients in slow cooker. Cook on High for 4 hours; reduce heat and cook on Low an additional 2 hours.
  4. Spoon soup into big bowls and top with accoutrements of choice. Enjoy!
Notes
To make the pickled cabbage, marinate ½ head finely shredded cabbage in 3 T ume plum vinegar overnight. (Alternatively, use lime juice and sea salt to taste.) Use for topping soup, on grain bowls, over hot rice with avocado and furikake, tossed into salads -- you get the idea.
Recipe by the pig & quill at https://thepigandquill.com/instant-pot-miso-red-bean-stew-vegetarian-gluten-free/