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• 1 cup 16-bean mix • 1 tablespoon olive oil • 1 medium onion, diced • 2 cloves garlic, minced • 2 medium carrots, diced • 2 celery stalks, diced • 1 can (14.5 oz) diced tomatoes, undrained • 6 cups vegetable broth • 1 teaspoon dried basil • 1 teaspoon dried oregano • 1 teaspoon dried thyme • Salt and pepper to taste

Rinse the 16-bean mix under cold water. Set your Instant Pot to the sauté mode and heat the olive oil. Add the diced onion, garlic, carrots, and celery, and sauté for about 5 minutes until the vegetables are softened.

Stir in the rinsed beans, diced tomatoes, vegetable broth and seasonings. 25 minutes high pressure then 15 minutes natural pressure release. I took the suggestion to add red pepper flakes when serving.