1 Minute Instant Pot White Bean Soup

Pressure Cooker, Vegetable

Servings: Serves 5-6 Source:

Ingredients

2 tbsp Extra Virgin Olive Oil

1 Yellow Onion, diced

1 cup Carrots, diced

1 cup Celery, diced

5 cloves Garlic, thinly chopped

1/2 tsp Red Pepper Flakes

3 cups low-salt Vegetable or Chicken Broth

3 cups canned or cooked Great Northern Beans, rinsed and drained

2 Bay Leaves

1 tbsp dried Rosemary

1/2 tbsp dried Chopped Onion

2 tsp Garlic Powder

1 tsp dried Basil

4 cups Spinach or Kale, chopped

1/2 cup fresh Parmesan, grated (optional)

Salt (very little) and Pepper, to taste

1/2 lb beef, sausage, chicken, or pork (optional)

Directions

If using the optional meat, first cut or break it into small pieces. Then, sauté it in the Instant Pot, and drain the fat.

Add all of the ingredients except for the spinach, parmesan, salt and pepper to your Instant Pot Pressure cooker.

Place the lid on your pot. Make sure the pressure knob is in the SEALING position.

Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display reads 1.

When the pot beeps to let you know it’s finished, switch the pressure knob from the SEALING to the VENTING position, causing a quick pressure release. Use caution while the steam escapes, it’s hot.

Salt and pepper to taste and stir in spinach while the soup is still hot. Serve warm with a sprinkle of parmesan cheese.