Instant Pot Bean Soup

This cozy vegan easy Instant Pot bean soup recipe uses a 13 bean blend with a hearty tomato base and Tuscan kale leaves stirred in at the end.

📝 Ingredients

• 1 cup dried mixed beans (or bean and lentil blend - *see note for what I used, soaked overnight)
• 1 tablespoon avocado oil
• 2 stalks celery (chopped)
• 1 large carrot (chopped)
• 1/2 large yellow onion (chopped)
• 2 cloves garlic (minced)
• 1 bay leaf
• 28 ounces crushed tomatoes
• 4 cups vegetable broth
• 1 cup water
• 1 teaspoon herbs de provence
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• salt and pepper to taste
• 1 bunch Tuscan kale (cleaned, stems removed and roughly chopped)

👨‍🍳 Instructions

1. 1Drain and rinse bean mixture, set aside.
2. 2Add avocado oil to the Instant Pot and turn on sauté mode.
3. 3Add the celery, carrots, onion and garlic to the pot and sauté for 3-5 minutes until slightly softened.
4. 4Add the beans to the pot along with the remaining ingredients except kale, stir to combine.
5. 5Place the lid on the Instant Pot and make sure it's set to the sealing position. Program for 20 minutes on manual.
6. 6Let natural release for 10 minutes then manually release the rest of the pressure.
7. 7Remove the lid and stir in the chopped kale until wilted while the Instant Pot is on the "keep warm" setting.
8. 8Serve warm and enjoy!