Instant Pot 15-Bean Soup


As soon as September hits I start to dream about trips to the cider mill, adventures through the woods and of course big pots of soup. Despite temperatures being in the 80's this past weekend, I decided that I was going to make a hearty and healthy soup... it's vegan too! I cooked it in my Mealthy Pot (Instant Pot) and in about an hour I had the most delicious soup.

Instant Pot Vegan 15-Bean Soup
Ingredients
1 (20 oz) bag 15-bean soup mix
1 (14.5 oz) can diced Italian-style tomatoes
8 cups vegetable broth
3 carrots, diced
1/2 large onion, diced
3 stalks celery, diced
2 cloves garlic, minced
1 teaspoon of sea salt
1 teaspoon paprika
1/2 teaspoon ground pepper

Directions
1. Rinse the beans.
2. Add all ingredients to a multi-functional pressure cooker (Instant Pot).
3. Stir.
4. Close and lock the lid.
5. Select high pressure.
6. Set timer for 35 minutes.
7. Allow 10 to 15 minutes for the pressure to build.
8. Release pressure using the natural release method, about 10 minutes.
9. Complete releasing pressure carefully, about 5 minutes.
10. Unlock and remove the lid.
11. Enjoy.





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