This 15-bean Instant Pot soup is a vegan version of the popular soup. Hearty and rich, this tasty soup is the perfect comfort food and so easy to make in your Instant Pot.
Ingredients
- 8 cups vegetable broth
- 1 , 20 ounce
- 1 , 14.5 ounce
- 1 onion , diced
- 2 carrots , diced
- 2 stalks celery , chopped
- 2 cloves garlic , minced
- 1 teaspoon sea salt
- 1 teaspoon smoked paprika
- 0.5 teaspoons ground black pepper
Instructions
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1
Combine vegetable broth, rinsed beans, diced tomatoes, onion, carrots, celery, garlic, sea salt, paprika, and black pepper in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
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2
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Nutrition Facts
Per serving
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