Instant Pot Ash Reshteh - Persian Noodle Soup with Beans and Herbs

A bowl of ash reshteh with small bowls holding toppings and the instant pot with more soup in it

Instant Pot Ash Reshteh - Persian Noodle Soup with Beans and Herbs

Commemorating the first day of spring and the Persian new year, got a little easier with this recipe for Instant Pot Ash Reshteh, Persian Noodle Soup with Beans and Herbs.

Course Soups

Cuisine Persian

Keyword ash reshteh, instant pot ash reshteh, persian noodle soup, pressure cooker ash reshteh

Prep Time 15

Cook Time 1

Additional Time 40

Total Time 1 55

Servings

Calories 273kcal

Author Laura Bashar | Family Spice

Ingredients

4.5 oz dried kidney beans
4.5 oz dried navy beans or Great Northern Beans
4.5 oz dried garbanzo beans
4 teaspoon kosher salt divided
2 TBS extra virgin olive oil
1 onion chopped
2 teaspoon dried turmeric
3 garlic cloves minced
3 green onions chopped
1.75 ounces chopped parsley
1 cup frozen chopped spinach or 2 ½ cup chopped fresh spinach
½ cup dried lentils
6 cups vegetable stock
4 oz Persian reshteh noodles or dried linguini

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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 2 tablespoon extra virgin olive oil.
When oil is hot, add chopped onions. Sauté onions until they start to soften, about 5 minutes.
Stir in turmeric and 2 teaspoon salt and continue cooking onions for 2 more minutes. Stir in garlic and green onions.
Stir in chopped parsley and spinach and sauté for 3 more minutes.
Stir in reserved beans and dry lentils. Stir in vegetable stock.
Close lid and seal. Set instant pot to soup with high pressure and cook for 30 minutes. Allow for 20 minutes natural pressure release.
Remove lid and set instant pot to sauté on high. Stir in reshteh noodles (or linguine) and cook for 5 minutes.
Close lid and seal. Set instant pot to warm and cook until noodles are done. Reshteh noodles are thicker than traditional linguine and takes about 15-20 minutes to cook this way. Italian linguine should take 10 minutes until done.
Serve ash reshteh with caramelized onions, dried mint fried in olive oil, saffron steeped in water and kashk (or sour cream). Instead of kashk/sour cream you can use red wine vinegar. Click here for more details about the garnishes.

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Notes

Instead of quick soaking beans in the instant pot, you can also soak the dry beans overnight in water.

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

TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

Nutrition