Easy Instant Pot Bean Soup, Vegan, Oil-Free

I presoaked my beans. 4 cups of water was plenty to cover them and I prefer thicker soup, so that would have been plenty, but then I added another 2 cups water (6 total) along with a cup of dehydrated soup veggies (from Frontier co-op) for a more nutritious soup (added this before pressure cooking). I didn't have crushed tomatoes, so I used a can of plain diced and a can of fire roasted diced. My corn was frozen (let it thaw in the fridge during pressure cooking). And I added a 6oz can of sliced mushrooms (drained). I let everything meld a little longer on slow-cook after the additions. Served over brown rice for a very comforting winter meal.

This recipe was really easy and quick to through together. I did make a few modifications. I did not have great northern beans so I used Navy beans. I also didn't have marjoram or sage so I used Italian herbs. It turned out great and has really good flavor.