The Dynamite Doula, a young woman who is near-and-dear to us, invited us over for lunch. She has a new “InstaPot”, the pressure cooker-sauté pan-slow cooker pot and a whole lot more. It turns out we have the same one, kindred spirits that we are! Anyway, she, and her Dear One, served us a version of this wonderful, rib-sticking, winter-chasing bean soup. It was supremely delicious, The Spicy Honey loved it and so I decided to see if I can come close to repeating her soup. A doula, in case you didn’t know, is a woman (there are probably men, too) who is trained to assist another woman during childbirth. She can provide support to the family after the baby is born, as well. This is a pretty simplistic explanation, but if you’re interested, she lives/works in the Toronto area and you can reach her here.
Apparently, in the past, she made this soup for herself and her honey, but doing it the long version way…no pressure cooker. The InstaPot worked great and she didn’t even presoak the beans. The beans were perfect and the flavors were pure comfort. You can get the gist of how this goes together from these pictures:
Pressure Cooker Bean, Kielbasa and Carrot Soup
- 1 lb ring kielbasa, cut in half lengthwise and sliced into half-moons
- 1/2 large onion, diced
- 8 ounces dried pinto beans, picked over
- 4 ounces dried small kidney beans, picked over
- 1 teaspoon kosher or sea salt
- 1 bay leaf
- 6 cups broth or water, divided
- 1 can diced tomatoes (fire-roasted are great)
- 2 large carrots, sliced lengthwise and cut into half-moons
Pick the beans over, removing any small stones or dirt and damaged beans. Rinse and set aside. If you have an InstaPot, then sauté the kielbasa in the pot, until it begins to caramelize and brown; toss in the onion. Remove to a dish; set aside.
Place the beans in the pressure cooker. Add 5 cups of the broth, salt and bay leaf. Cover with the lid and bring to full-pressure. Cook for 6 minutes on the “Bean/Chili” setting; let the pressure release naturally, about 18-20 minutes. Add the reserved kielbasa, onions and carrots and the remaining broth.
Bring to full pressure on the “Bean/Chili” setting, and cook for 4 minutes. Let the pressure release naturally, about 15 minutes. Taste, season and enjoy large bowls!
NOTE: This could be a vegetarian soup by simply leaving out the kielbasa, increase the carrots to 3 and add 1 large diced and peeled sweet or white potato. Follow the recipe as you would think for cooking.
Pressure Cooker Bean, Kielbasa and Carrot Soup Recipe©Marcia Lahens 2019. All rights reserved.