Bean and Potato Soup is delicious, hearty, healthy, and easy to prepare. You can make it in Instant Pot or on the stove. It is vegan and gluten-free. It is also very affordable as it is made with simple pantry ingredients.
Once the display reads Hot, add the oil first, then onion and carrots. I love using my ceramic instant pot insert when I sauté onions and carrots as it is non-stick. If you aren't using non-stick ceramic insert, then make sure to deglaze the pot with a bit of broth. Just add a few spoonfuls and scrape with a spatula so that there are no bits stuck to the bottom.
Sauté stirring occasionally for about 8 minutes until the onions and carrots soften and turn golden.
Meanwhile, chop the peeled potatoes into 1-2 -inch pieces. Or halve the mini potatoes, Open the canned beans, drain and rinse them.
Turn sauté function off by pressing cancel.
Add the rest of the ingredients to Instant Pot.
Close and lock the lid. Turn the vent on the lid to the sealing position.
Press Manual or Pressure Cooker button (depending on your model) and using the arrow buttons set the cook time to 2 minutes. Depending on your Instant Pot model and how cold the broth is, it'll take around 15 minutes to come to pressure. It could take up to 20 minutes, so be patient.
Once the Instant Pot beeps that 2 minutes of cooking are done, do a natural release or a quick release. Quick release will take about 5-7 minutes and natural release may take up 20 20-30 minutes.
Remove the bay leaves, sprinkle with herbs if using and enjoy.