Instant Pot White Bean and Swiss Chard Soup

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Instant Pot White Bean and Swiss Chard Soup

Author: Riley Shaia

Ingredients

• 1 cup white onion  (diced)
• 2 large carrots (1 cup diced)
• 2 large stalks of celery (1 cup diced)
• 1 red, orange or yellow pepper (1 cup diced)
• 5 cloves of garlic, finely chopped
• 1 28 oz. can fire roasted diced tomatoes
• 2 15 oz. cans white beans, rinsed and drained
• 4 cups vegetable broth
• 1 1/2 tsp. salt
• 1 tsp. Italian seasoning
• 1/4 tsp. crushed rep pepper
• 4 cups Swiss Chard, coarsley chopped
• 1/4 cup nutritional yeast

Instructions

1. Select saute on the instant pot and add a bit of water or vegetable broth. Once heated add onions, celery, carrots, peppers and garlic for 3-5 minutes or until vegetables have softened.
2. Stir in tomatoes, white beans, vegetable broth, Italian seasoning, crushed red pepper and salt.
3. Secure the lid and set the pressure to high for 2 minutes. Once the time is up allow the pressure to release naturally for 10 minutes then release the valve and let the rest of the pressure out.
4. Add in the chard and nutritional yeast and replace the top letting the soup rest for 5 minutes.
5. *** Can also be made on the stovetop by sauteing vegetables as before, adding in the ingredients, tomatoes through the salt. Next, bring the soup to a boil then reduce to simmer for 10 minutes, stirring as needed. Finally add chard and nutritional yeast to the pot stirring until chard is wilted.***

Notes:

Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.