Instant Pot Eggplant-Bean Soup Recipe

Combine eggplants bell pepper onion and garlic in a multi-functional pressure cooker (such as Instant Pot®). Add water cumin oregano and salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Meanwhile heat butter in a small saucepan over medium heat. Add flour; cook and stir until thick 3 to 5 minutes. Cook 1 minute more stirring roux constantly. Add white beans to roux and mix.

Release pressure carefully using the quick-release method according to manufacturer's instructions about 5 minutes. Unlock and remove the lid.

Scoop cooked eggplant and vegetables out of pressure cooker using a slotted spoon or pasta server including as little water as possible and transfer to a blender. Add roux-bean mixture and blend until smooth. Add lemon juice tahini and oil.