Instant Pot Eggplant Bean Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1/2 teaspoon red chili flakes
• 1 large eggplant, diced
• 1 (14-ounce) can fire roasted diced tomatoes
• 4 cups vegetable broth
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup frozen corn
• Salt and pepper, to taste
• Chopped fresh cilantro, for garnish

Directions

1. Set your Instant Pot to the sauté setting. Add the olive oil and onion, and cook until the onion is softened and translucent, about 5 minutes.
2. Add the garlic, cumin, coriander, paprika, and chili flakes and cook for 1 minute, stirring constantly.
3. Add the eggplant, tomatoes, and vegetable broth, and stir to combine. Place the lid on the Instant Pot and set to Manual High Pressure for 5 minutes.
4. When the cooking is complete, quick release the pressure. Add the black beans and corn, and stir to combine. Simmer for 5 minutes, or until the vegetables are tender.
5. Season with salt and pepper to taste. Serve warm, garnished with chopped fresh cilantro.

Interesting Facts

• Eggplant is high in fiber and antioxidants, making it a great addition to healthy meals.
• Beans are a great source of plant-based protein, and can help keep you full for longer.
• The combination of spices in this recipe gives it a delicious and unique flavor.