Instant Pot Curried Vegetable Noodle Soup

Ingredients:

• 1/2 large onion, diced
• 2 cloves garlic, peeled
• 4 carrots, very thinly sliced 
• 2 stalks celery, sliced
• 1/3 cup water
• 15 oz. can pinto beans, rinsed and drained
• 8 cups water
• 1 T.  coconut aminos
• 2 T. vegetable bouillon
• 2 tsp. salt (+/-)
• 1 tsp. curry powder
• 1/2 tsp. pepper
• 1.5 cups small pasta, uncooked (I used Tinkyada brown rice shell pasta.)
• 1 T. peanut butter, almond butter, or sugar-free sun butter
• 2 large handfuls of baby spinach

Saute the onion, carrot, celery, and garlic cloves with 1/3 cup water in the Instant Pot until the water is evaporated and the onion is translucent. Add the beans, water, and seasonings and bring to a boil using the Saute feature adjusted to "More."  (Bring the soup to a boil before adding the pasta to prevent overcooking.) 

Read the stove top cooking instructions on the bag of pasta.  To find the pressure cooking time, take the lowest cooking time listed, divide by 2, and round down to the whole number.  For instance, my pasta instructions said to cook for 13-14 minutes, and I set my Instant Pot to cook on high pressure for 6 minutes.  Add the pasta and close the lid.  

When the cooking time is done, quick release the pressure.  Open the lid and stir in the nut butter and the spinach.  Serve when the spinach is wilted down and the nut butter has melted into the broth.  Sprinkle nutritional yeast on the individual servings if desired.  6-8 servings.