Instant Pot Bean Soup

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. 1

   Drain and rinse bean mixture, set aside.

2. 2

   Add avocado oil to the Instant Pot and turn on sauté mode.

3. 3

   Add the celery, carrots, onion and garlic to the pot and sauté for 3-5 minutes until slightly softened.

4. 4

   Add the beans to the pot along with the remaining ingredients except kale, stir to combine.

5. 5

   Place the lid on the Instant Pot and make sure it's set to the sealing position. Program for 20 minutes on manual.

6. 6

   Let natural release for 10 minutes then manually release the rest of the pressure.

7. 7

   Remove the lid and stir in the chopped kale until wilted while the Instant Pot is on the "keep warm" setting.

8. 8

   Serve warm and enjoy!