Step 1

Soak the beans in water overnight, or for at least 8 hours.

Step 2

Rinse the beans in water, set aside.

Step 3

Using the sauté function in an Instant Pot or pressure cooker, sauté the vegetables and potato for 3-5 minutes. Add a little broth or water, if needed, to keep from sticking.

Step 4

Add the minced garlic and sauté for 1 additional minute.

Step 5

Add in the thyme, cumin, bay leaves, crushed red pepper, rinsed beans, and 4 cups of vegetable broth and/or water. Stir to combine.

Step 6

Lock the lid and ensure the sealing knob is turned to “sealing” or “closed”. Cook on high pressure for 10 minutes. Allow the pressure to release naturally, about 20-25 minutes.

Step 7

Remove the lid. Remove the bay leaves and stir in the miso paste, lemon juice or vinegar, and 1 cup of broth and/or water. Add in more water, if desired. The more you stir this soup, the more the beans and vegetables break down and blend. If you prefer a creamier soup, blend with an immersion blender for 20-30 seconds. Alternatively, remove 1-2 cups of soup and blend until smooth in a blender or food processor, then return to the pot and stir in to combine.

Step 8

Ladle in bowls and serve with fresh parsley and a drizzle of vinegar or lemon juice, as desired.