3carrots, chopped(do larger pieces if you want firmer veggies)
4garlic cloves, finely minced
3sprigsfresh thyme (or 1/4 tsp thyme, dried)
1⁄3cup fresh flat leaf parsley, chopped
Serving Size: 1 (386) g
Servings Per Recipe:5
Calories from Fat 21 g10 %
Total Fat 2.4 g3 %
Saturated Fat 0.6 g3 %
Cholesterol 0 mg 0 %
Sodium 1391.9 mg 57 %
Total Carbohydrate33 g 10 %
Dietary Fiber 11.7 g46 %
Sugars 4.7 g18 %
Protein 14.5 g 29 %
Add all ingredients to the inner liner of the instant pot.Make sure the beans are fully submerged so you don’t get any crunchy ones.
Put the lid on, and set the steam release knob to the sealing position.
Press the pressure cook or manual button or dial, then the plus or minus button or dial to choose 45 minutes.
When the cooking cycle ends, turn off the pot and let it naturally release pressure for 20 minutes.
Carefully release the remaining steam manually, using short bursts at first to make sure the soup won’t spew out of the steam release knob.When all steam is out of the pot, and the pin in the lid drops, open the lid facing it away from you.