Instructions
- 1.Turn the instant pot on to the saute setting and allow it to preheat.
- 2.Once heated, add olive oil or 1/2 cup vegetable broth, onion, garlic, diced carrots, and pink Himalayan salt. Saute for 2 minutes, or until the onions are translucent, then turn the instant pot off.
- 3.Add the remaining vegetable broth and the dried great northern beans, close the lid.
- 4.Make sure the steam release vent is closed.
- 5.Turn the instant pot to pressure cook on manual high pressure and for 35 minutes.
- 6.After 35 minutes and the instant pot beeps, use the quick release method to allow the steam to escape.
- 7.Once the timer goes off, cover the vent of the pressure cooker with a dish towel and immediately release the pressure. Remove the lid and stir in the spinach, then season with salt and pepper to taste.
- 8.At this point, the beans will be cooked but the soup will be watery. Set the instant pot to saute for 5 minutes and mash a few beans to create a heartier soup.
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Ingredients
- 2 cups dried Great Northern Beans, rinsed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 large carrot, diced
- 1 large potato, peeled and diced
- 1 teaspoon Himalayan pink salt
- 6 cups vegetable broth
- 1 bunch spinach, washed