*Dice the onion, slice the carrots and celery, and mince the garlic. Place the onion, carrots, celery, and garlic in the pressure cooker along with all the remaining ingredients.

*Secure the lid on the pressure cooker, close the steam valve, and set the cooker to high pressure for 15 minutes (Instant Pot: Manual function, set time to 15 minutes). After 15 minutes of high pressure, allow the cooker to release pressure naturally. (Total cook time with coming up to pressure, cooking, and natural pressure release is approximately 45 minutes.)

*Once the cooker returns to normal pressure, open the steam valve, open the lid, and stir the soup.
*Taste and adjust the salt or other seasonings as needed. Serve hot with crusty bread for dipping.


NOTES
*You can use butter or the cooking oil of your choice in place of the coconut oil.

NOTE: When cooking beans or peas in a pressure cooker, be sure not to overfill the cooker. Check the manual for your machine to see the suggested maximum fill level for cooking beans.