Instant Pot Abgoosht (Persian Meat and Potato Soup)

Top view of a round metal tray with a bowl of abgoosht, fresh herbs, pickles, lavash and goosht koobideh

Instant Pot Abgoosht (Persian Meat and Potato Soup)

Abgoosht (or dizi) is a beloved Persian meat and potato soup that uses inexpensive cuts of meat and ingredients. Although associated as a peasant's meal, it is quintessential Persian comfort food that can now be made easily in the Instant Pot.

Course Main Course

Cuisine Persian

Keyword abgoosht, abgusht, dizi

Prep Time 30

Cook Time 1 30

Additional Time 1

Total Time 3

Servings

Calories 1815kcal

Author Laura Bashar | Family Spice

Ingredients

4 to 4.5 lbs beef shank with bone
3 large dried limes limoo Omani
4.5 oz dried white beans like navy or cannellini
4.5 oz dried garbanzo beans
2 medium onions
2 lbs russet potatoes
1 tablespoon tomato paste
4 cups beef broth
2 tablespoon kosher salt divided
½ teaspoon black pepper
½ teaspoon turmeric
2 tablespoon extra virgin olive oil

Get Recipe Ingredients

Instructions

Rinse beans and drain. Transfer beans into instant pot.
Add 2 teaspoon kosher salt and enough water to cover beans by 1-inch, about 6 cups of water.
Close lid and seal. Set instant pot to manual (or pressure cook on newer models) set to high pressure for 5 minutes. Allow for 20 minutes natural pressure release.
When done, drain beans and discard water. Reserve beans.
Heat instant pot to sauté on high and add 1 TBS extra virgin olive oil.
Season meat with 1 teaspoon kosher salt and ½ teaspoon black pepper. In batches brown the shanks on both sides, 3-5 minutes for each side. Once browned, transfer shanks to a plate and reserve.
Add 1 TBS oil to hot pot then add chopped onions. Cook until softened then season with ½ teaspoon kosher salt and ½ teaspoon turmeric. Cook for 5 more minutes.
Start adding the shanks, chopped potatoes and beans back into the pot with the onions.
Pierce the dried limes all over with a sharp knife and press them into the pot.
Whisk together tomato past with beef broth then pour into the pot.
Close lid and seal. Set instant pot to manual (or pressure cook on newer models) set to high pressure for 35 minutes. Allow for 20 minutes natural pressure release.
Transfer meat and bones to a large mixing bowl. When it cools, discard the bones and extra fat, leaving just the meat in the bowl. Shred with a fork.
Strain out the remaining solids from the broth. Reserve the broth. This is the cherished soup, abgoosht.
Some people serve the soup with the solids, but most mash the solids to make goosht koobideh.
Transfer all of the strained solids to the mixing bowl with the meat. Use a potato masher or food mallet to smash and press the solids into a paste. Add broth as needed, to smooth out the paste. It should have the consistency of Mexican refried beans. Adjust the seasoning to taste by adding more salt or more limoo omami (the powdered kind).
To serve the broth, fill a bowl with bite-size pieces of sangak or lavash then pour the broth in.
Serve the goosht koobideh with more bread, torshi (Persian pickled vegetables), radishes and fresh herbs (sabzi khordan).

Notes

You can use beef shanks, lamb shanks or any combination of the two. I managed to fit all of this in a 6-quart instant pot. Normally, there is less meat and more beans and potatoes in this dish, as meat is an expensive item. My family prefers it with more meat, so I adjusted the recipe.

TO STORE: Store any leftovers in an airtight container and refrigerate for up to 4 days.

TO FREEZE: You can also freeze both the broth and the meat purée. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

Nutrition