Step 2

Make the Harissa: In a medium microwave-safe bowl, combine the oil, garlic, paprika, coriander, cumin, caraway, salt and cayenne pepper. Microwave on high for 1 minute, stirring halfway through the cooking time. (You can also heat this on the stovetop until the oil is hot and bubbling.)

Step 3

Cool completely. Store in an airtight container in the refrigerator for up to 1 month.

Step 4

Make the Stew: In the Instant Pot, combine the bean mix, tomatoes, carrots, onion, celery, harissa, turmeric, salt, pepper and water.

Step 5

Secure the lid on the pot. Close the pressure-release valve. Select Manual and set the pot at High Pressure for 30 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then perform a Quick-Release to release any remaining pressure.

Step 6

To thicken the soup, puree it with an immersion blender or mash some of the beans with the back of a spoon. Stir in the vinegar and parsley and serve.