Dark red kidney beans cabbage soup made in the instant pot is perfect to be enjoyed as a vegetarian/vegan bean soup, stew or chili! It can also be enjoyed as a curry to be served as a side dish with rice.
Course Side Dish, Soup
Cuisine American, Indian
Keyword dark red kidney beans, dark red kidney beans recipes, instant pot red kidney beans, kidney beans cabbage soup
Wash the kidney beans very well and soak in water for 7 to 8 hours or overnight for best results.
Once soaked, drain the water (discard the water used for soaking the beans) and wash the beans again in water very well.
Add the soaked and rinsed beans to the instant pot.
Chop the tomatoes and onions, add them to the instant pot.
Also add salt, garlic, turmeric powder & red chili powder, mix well.
Add the shrdded cabbage on top.
Add the water and oil (do not mix after adding water), and close the instant pot with lid in sealing position.
Cook in high pressure for 35 to 40 minutes.
Once the cooking is done, wait for a natural pressure release. If you are in a hurry, you may do a careful, gradual manual pressure release after about 15 minutes of natural pressure release.
Once the pressure is all released, carefully open the instant pot.
Stir well and simmer the contents (using saute function) to preferred consistency (I did for about 2 to 3 minutes).
Serve hot for a delicious meal along with bread, vegetables, rice, corn etc as you like!
I sometimes like to add a simple seasoning of fried minced onions, green chilies & curry leaves (lightly fried in a little olive oil on stove top using a different pan) and enjoy this as a curry served over rice!