Vegan Instant Pot White Bean Soup

One of my favorite things to try and do is go back previous recipes I’ve created and remodel them for my plant-based intake family and friends. This vegetarian Instant Pot common bean soup has to be one amongst my favorites thus far. And whereas it’s not a requirement, if you have got time to create your own vegetable broth, that may work wonders for ALL of  your soup recipes. Plus, there’s simply one thing thus satisfying regarding making your food from scratch. Not that we tend to continuously have time to try and do that, I’m simply sayin…

Ingredients

• 1 lb. great northern beans soaked overnight
• 2 Tbsp. olive oil
• 1 cup yellow onion diced
• 1/2 cup carrots peeled, diced
• 1/2 cup celery diced
• 2 Tbsp. red wine vinegar
• 2 Tbsp. garlic minced
• 1 bay leaf
• 6 sprigs of thyme
• 6 cups vegetable broth homemade preferably
• 15 oz. fire-roasted canned tomatoes petite diced
• 1/2 tsp. black pepper
• 8 oz. kale de-­ribbed, torn into bite-size pieces
• 2 tsp. sea salt

Instructions

1. Using sauté setting... Add oil, onions, carrots, and celery to pot. Cook for about 5 minutes (until onions are translucent and carrots begin to soften).
2. Add vinegar, garlic, thyme, and bay leaf - cook for 2 minutes, until vinegar has evaporated.
3. Add broth, tomatoes, beans, and black pepper to pot. Mix well. 
4. Finally, add kale to pot and press down as much as possible, so that most of the kale is submerged. Resist the urge to stir here since it is much more important that the beans are in broth.
5. Lock lid and cook for 15 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid.
6. Add salt to pot and mix very well. While stirring, remove bay leaf and thyme sprigs. 
7. Let soup sit for at least 10 minutes before serving. This will allow the beans to absorb the salt.

Based on the recipe from HERE