Ingredients

The following ingredients have 4 Servings
  • 20 ounces dry bean mix
  • 1 tablespoon butter or olive oil
  • 1 small yellow onion (, chopped)
  • ½ cup carrots (, chopped)
  • ½ cup celery (, chopped)
  • 2-3 garlic cloves (, minced)
  • 7 cups low sodium chicken or vegetable broth
  • 2 dried bay leaves
  • 14 ounces diced tomatoes (, drained)
  • 1 cup cooked meat*
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon dried oregano
  • ½ teaspoon celery salt
  • 1/2 teaspoon ground black pepper
  • 2 dashes Liquid Smoke
  • Sour cream or plain Greek yogurt
  • Parmesan cheese

Instruction

  • Set the Instant Pot to the sauté function and heat olive oil or butter. Add the onions, carrots, celery and garlic. Sauté for 2-3 minutes or until they start to soften.
  • Add the dry bean mix, broth and bay leaves. Stir in the salt, oregano, celery salt, black pepper and Liquid Smoke and give it a good stir so none of the beans are sticking together.
  • Put on the lid and seal the vent. Set to manual pressure HIGH for 45 minutes.
  • Do a quick release and then add the tomatoes and cooked meat. Return the lid and turn to “keep warm” for 10 minutes.
  • Stir in the apple cider vinegar and taste for salt and pepper. Serve immediately with sour cream, plain Greek yogurt or Parmesan cheese.
  • If you’ve tried this recipe, come back and let us know how it was in the comments or ratings!