Instant Pot Pinto Bean Soup

Instructions

1. Start by rinsing the pinto beans thoroughly and picking out any stones or debris.
2. Peel and dice the onion. Peel and chop the carrots and potatoes into bite-sized pieces.
3. Set your Instant Pot to the Sauté function and add the olive oil. Once hot, add the diced onions and sauté for 3-4 minutes until they become translucent.
4. Add the chopped carrots and potatoes to the Instant Pot and sauté for another 2-3 minutes.
5. Add the rinsed pinto beans, vegetable broth, thyme, and bay leaves to the Instant Pot. Stir to combine all ingredients.
6. Close the lid of the Instant Pot and set the valve to sealing position. Cancel the Sauté function.
7. Set the Instant Pot to Manual/Pressure Cook on High pressure for 35 minutes.
8. Once the cooking cycle is complete, allow for a natural pressure release for 15 minutes, then carefully release any remaining pressure.
9. Open the lid and remove the bay leaves.
10. Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, you can transfer about 1/3 of the soup to a blender, blend until smooth, and then return it to the pot.
11. Taste and adjust seasoning with salt and pepper as needed.
12. If the soup is too thick, you can add a little more broth or water to reach your desired consistency.
13. Serve hot, garnished with cruotons and fresh herbs like parsley or cilantro if desired.
14. This soup can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. When reheating, you may need to add a little water as the soup tends to thicken when cooled.