Instant Pot® Vegan 15-Bean Soup recipe
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Ingredients
- 1 (20 ounce) package 15-bean soup mix (seasoning packet not used) 1 (14.5 ounce) can diced Italian-style tomatoes 8 cups vegetable broth 2 carrots, diced 1 onion, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 teaspoon sea salt 1 teaspoon smoked paprika ½ teaspoon ground black pepper
Nutrition Info
- 389.6 caloriescarbohydrate: 67 gcholesterol: : -fat: 2.2 gfiber: 27.1 gprotein: 23.6 gsaturatedFat: : -servingSize: -sodium: 1214.3 mgsugar: 10.3 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Vegan 15-Bean Soup
Directions
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Combine rinsed beans, diced tomatoes, vegetable broth, carrots, onion, celery, garlic, 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 timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
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.