This 15-bean soup makes a perfect hearty meal when you are craving for some comfort food. It is vegan, gluten-free, and made in the Instant Pot without soaking the beans.
Rinse the beans thoroughly well 2-3 times with cold water.
Turn the Instant Pot on saute mode on the normal setting.
Once the Instant Pot is hot, add oil.
Once oil is hot, add the bay leaf, garlic, onions, and saute for a few seconds.
Add all the other ingredients except spinach and give it a good mix.
Deglaze the Instant Pot if needed, with a spatula.
Press cancel to come out of the saute mode.
Close and lock the Instant Pot lid with the pressure valve in the sealing position.
Pressure cook on high-pressure mode for 45 minutes.
Allow the pressure to release naturally for 15 minutes and then release the remaining pressure by turning the knob on venting position until the silver pin drops.
Add the spinach and give it a good mix.
Adjust salt and pepper as per taste.
Notes
If you prefer soaking the beans overnight then you can make this soup by pressure cooking for 18 minutes on the high-pressure mode.
If you are using canned tomatoes then add them at the end along with spinach.