Vegan Instant Pot Pinto Bean Soup

 

• 16 oz dried pinto beans
• 6 cups of water
• 2 tsp oil
• 1 large onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 4 cloves of garlic, minced
• 1 Tb better than bouillion, no chicken broth
• 1 tsp oregano
• 3/4 tsp smoked paprika
• 3/4 tsp onion powder and garlic powder
• 1 tsp cumin
• 3/4 tsp coriander powder
• 1 can diced tomatoes 14.5 oz
• 2.5 cups of water
• Smoked salt to taste

1.              Put 6 cups of water and dry beans in your Instant Pot , close steam valve, and push the bean button and set time to 60 minutes.

2.              Allow to naturally release for 5-10 minutes and then drain water, put beans aside.

3.              Push the saute button on your Instant Pot and add oil, then add your onions, celery and carrots and let cook til they soften.  Add  garlic and spices and cook for a couple of minutes.  Turn saute off.

4.              Add  tomatos, 2.5 cups of water and bouillion and stir.  Put lid back on.

5.              Close steam valve and push the soup button, high setting for 7 minutes.

6.              Add smoked salt to taste and blend part of soup for added creaminess.