HamBeens 15 Bean Soup - Instant Pot
 
Ingredients

1 bag 15 bean soup blend from Hurst Beans (20oz)
8 Cups water or stock (or 4 C water, 4 C stock OR all water!)
3 cloves garlic, chopped
1 small sweet onion, chopped
2 stalks celery with tops, chopped
2 carrots, peeled and chopped
kosher salt and fresh black pepper to taste
1/2 tsp of ground red pepper
1 dried bay leaf
2-3 sprigs of fresh thyme
1 14.5 oz can of diced tomatoes, drain
TB olive oil
Flavor packet

Directions

Sort, rinse and drain dried beans.

In a 6qt Instant Pot or electric pressure cooker, place in all ingredients EXCEPT tomatoes and lemon juice and ending with olive oil.

Place lid on pressure cooker and set for manual high pressure 45 minutes. Be sure valve is set to SEAL and select the setting(s). It will take a few moments to come to pressure and then cook for 45 minutes. Once finished, and pressure has naturally dropped, remove lid, taste for seasoning (add if you want) and stir in tomatoes and lemon juice. Serve.

Once you have taken off the lid, added lemon, tomato and any seasonings you feel it needs- you can cook a bit longer with the lid off in the Instant Pot OR a slow cooker. I like to let mine cook a bit to meld the new additions together. This is optional and of course - if you want the beans to be softer then you need to cook another 5 minutes, with the lid on, at manual high pressure.

Original recipe is located at:
http://www.hurstbeans.com/recipes/351/Instant-Pot-Vegetarian-15-BEAN-SOUP