Ingredients
Scale
- 3 tablespoons olive oil
- 2 medium carrots
- 3 celery stalks
- 1 medium onion
- 1 lb. black beans, rinsed
- 1 1/2 tablespoons better than bouillon vegetable or no chicken base
- 4 cups of water
Instructions
- Pulse the carrots, celery, and onion in a food processor until finely chopped.
- Transfer onion mixture to an instant pot with the olive oil and sauté until soft, about 10 minutes.
- Using a large measuring cup, dissolve bouillon base in 4 cups of hot water.
- Add rinsed beans and bouillon water to the instant pot and stir.
- Set the Instant Pot pressure to high and the timer to 30 minutes.
- Allow pressure to release naturally for another 30 minutes before opening valve.
- Enjoy!