Instant Pot Calico Bean Soup

Ingredients:

• 15-bean soup mix (1 lb. package, throw out seasoning packet)
• large onion, diced
• 2 large cloves garlic, smashed
• 2-4 stalks celery, sliced
• 1-2 cups carrots, sliced
• 14.5 oz. diced tomatoes
• Vegetable broth, or water and vegetable bouillon (see instructions below for amount)
• 2 TBSP coconut aminos (or other liquid aminos or soy sauce)
• 1.5 tsp liquid smoke
• 2 bay leaves
• 1.5 TBSP dried parsley
• 1 TBSP dried rosemary
• 1.5 tsp thyme
• 1.5 tsp marjoram (or omit and increase thyme to 1 TBSP)
• .5 tsp black pepper
• salt to taste

Pre-soak the beans according to the helpful hipcooking guide.  It is possible to cook this recipe without soaking the beans, but since I live at an elevation over 5,000', I use the quick-soaking method to reduce the cooking time.

Place the diced onions and garlic in the bottom of the pot liner, then add the beans, spices, and liquid seasonings, reserving the diced tomatoes.  Add enough vegetable broth until the liquid reaches the 10-cup line on the pot.  Make sure the silicone gasket is in place, lock the lid, set the valve to sealing, press the bean/chili button (or manual) and adjust the time to 35 minutes.  When the cooking time is finished, let the pressure go down on its own for 10-15 minutes before opening the valve and releasing the rest of the pressure.  Check the beans for preferred tenderness.  If the beans need to cook longer, then close up the cooker and set it for 5 minutes or more.  Stir in the diced tomatoes and serve.

Serving Options:

• Sometimes we like to serve the soup over some salad greens in the bottom of the bowl.  The greens add some crunch and it eliminates the need for salad dressing on the side salad.
• For lunch the next day, serve the soup over baked or mashed potatoes, or...
• Saute greens and mix in some of the soup for a meal of beans 'n greens