instant pot bean soup

INGREDIENTS

• 2 tablespoons olive oil
• 1 ½ cup diced onions cut into ¼” dice
• 1 ½ cup sliced carrots cut into ¼” cubes
• 1 ½ cup diced celery cut into ¼” dice
• 3 large garlic cloves minced
• 1 teaspoon dried cumin
• ½ teaspoon dried coriander
• 1 teaspoon chili powder
• ¼ teaspoon cayenne pepper optional
• 1 ½ teaspoon salt
• ½ cup dried pinto beans
• ½ cup dried great northern beans
• ½ cup dried black beans
• 5 ½ cup water

INSTRUCTIONS 

1. With the pressure cooker’s sauté setting set to medium heat, sauté the onions, carrots, and celery for 4-5 minutes or until the onions and celery start to become transparent.
2. Stir the garlic, cumin, coriander, chili powder, and cayenne pepper (if using) into the veggie mix and sauté for another 2 minutes, or until the garlic becomes fragrant.
3. Pour the beans, salt, and water into the pressure cooker and give the soup a few good stirs.
4. Turn off the pressure cooker’s sauté feature. Lock in the pressure cooker lid and seal the air pressure valve on the lid.
5. Pressure cook the soup on high pressure for 45 minutes. Quick-release the pressure completely.
6. Using an immersion blender, blend the soup to your desired consistency, or carefully pour the soup into a blender and blend with the lid vent removed while running.
7. Ladle the soup into bowls and serve!