Name: Instant Pot 15 Bean Soup
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 16 servings
Ingredients: 1 null hurst’s 15 bean soup mix (discard seasoning packet); 4 cup vegetable broth (low sodium); 4 cup water (filtered); 2 tbsp soy sauce (low sodium); 3 clove garlic (minced); 1 null sweet onion (chopped); 1 null green bell pepper (chopped); 1 null jalapeno (minced (optional)); 1 can can green chiles (7oz); 2 stalk celery stalks (chopped); 2 null carrots (sliced); 0.75 tsp cumin (ground); 0.75 tsp thyme (dried); 1 null bay leaf (dried); 1 can canned tomatoes (fire roasted diced, 15oz); 2 handful spinach (fresh); 2 tbsp lime juice (freshly squeezed)

Instructions

Show units in method

1

Discard the seasoning packet from the hurst's 15 bean soup mix (1). Rinse the beans thoroughly in a colander.
2

Transfer the rinsed beans to the Instant Pot. Add the vegetable broth (4 cup), water (4 cup), soy sauce (2 tbsp), garlic (3 clove), sweet onion (1), green bell pepper (1), jalapeno (1), green chiles (1 can), celery (2 stalk), carrots (2), cumin (0.75 tsp), thyme (0.75 tsp), and bay leaf (1). Secure the lid and set the valve to 'Sealing'.
3

Select 'Manual' or 'Pressure Cook' mode on High Pressure and set the timer for 45 minutes.
4

When the timer goes off, allow the pressure to release naturally. Alternatively, perform a slow manual release by carefully venting small bursts of steam using a wooden spoon over the valve.
5

Open the lid and stir in the fire roasted diced tomatoes (1 can), spinach (2 handful), and lime juice (2 tbsp). Mix until the spinach is wilted and adjust seasoning with extra salt or pepper if desired.