Instant Pot® Vegan 15-Bean Soup

• 1 (20 ounce) package 15-bean soup mix (seasoning packet not used)
• 1 (14.5 ounce) can diced Italian-style tomatoes
• 8 cups vegetable broth
• 2 carrots, diced
• 1 onion, diced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 teaspoon sea salt
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper

1. Combine rinsed beans, diced tomatoes, vegetable broth, carrots, onion, celery, garlic, salt, paprika, and black pepper in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
2. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

packet, italianstyle tomatoes, vegetable broth, carrots, onion, stalks celery, garlic, salt, paprika, ground black pepper

Taken from www.allrecipes.com/recipe/263608/instant-pot-vegan-15-bean-soup/ (may not work)