4cupsBroth- vegetable, chicken, or broth of choice
14ozTomatoes- diced, canned can be used.
2teaspoonHerbs and Seasonings- or as desired
Instructions
Prepare your dried beans as indicated to make sure that they are clean and free of debris.
Place the olive oil into your pressure cooker and top it with the chopped onion, carrots, celery, and garlic. Set the to "Sauté" mode and cook until they begin to soften (3-5 minutes).
Next, add the rinsed beans, broth, diced tomatoes, herbs and seasonings to the Pot. and stir the ingredients together.
Close the lid of the Instant Pot and set the valve to the sealing position. Cook on high pressure for 40 minutes.
Allow the pressure to release naturally (for about 15-20 minutes). Carefully switch the valve to "Venting" to release any remaining pressure. Then carefully open the lid, taste the soup, and adjust seasoning if needed.
Serve the soup with garnishes as desired.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See theairfryingdiva.com for details on this recipe.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!