Vegan Instant Pot White Bean Soup

Add 1-2 tablespoons of sea salt to glass dish.

Fill dish with at least 6 cups of lukewarm water. Stir to dissolve the salt.

Add beans to water and let sit for at least 8 hours, preferably overnight. Remove imperfect beans and any possible pebbles. Rinse well.

Just to be clear… When I say de-rib the kale…

…I simply mean removing the stem. They tend to be quite bitter.

Using sauté setting – Add oil to pot…

Cook for about 5 minutes (until onions are translucent and carrots begin to soften).

Add vinegar, garlic, thyme, and bay leaf.

Cook for about 2 minutes, until vinegar has evaporated.

Add broth…

…beans…

…and black pepper to pot. Mix well.

Finally, add kale to pot…

…and press down as much as possible, so that most of the kale is submerged. Resist the urge to stir here since it is much more important that the beans are in broth. Lock lid and cook for 15 minutes at high pressure. Once cook time is complete, quick-release pressure. Add salt to pot and mix very well. While stirring, remove bay leaf and thyme sprigs. Let soup sit for at least 10 minutes before serving. This will allow the beans to absorb the salt.

Using sauté setting... Add oil, onions, carrots, and celery to pot. Cook for about 5 minutes (until onions are translucent and carrots begin to soften).

Add vinegar, garlic, thyme, and bay leaf - cook for 2 minutes, until vinegar has evaporated.

Add broth, tomatoes, beans, and black pepper to pot. Mix well.

Finally, add kale to pot and press down as much as possible, so that most of the kale is submerged. Resist the urge to stir here since it is much more important that the beans are in broth.

Lock lid and cook for 15 minutes at high pressure. Once cook time is complete, quick-release pressure and remove lid.

Add salt to pot and mix very well. While stirring, remove bay leaf and thyme sprigs.

Let soup sit for at least 10 minutes before serving. This will allow the beans to absorb the salt.