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Export 17 ingredients for grocery delivery
Step 1
Turn on the Instant Pot. Add all the ingredients listed under 'Pressure cook', including vegetable stock. Give it a good stir. Close the lid and set Manual/Pressure Cook for 8 mins at high pressure. Set the vent to sealing position.
Step 2
Once the cook time is done, let the pressure release naturally for 5 minutes. After that manually release pressure.
Step 3
Once the pin has dropped, open the lid. Using a potato masher, mash a few beans to thicken the soup a bit. Add chopped spinach, juice of ½ a lemon, and a teaspoon of honey.
Step 4
Stir and let it sit for 5 minutes. The spinach will wilt down and the soup will thicken a bit during these 5 mins. Enjoy as-is, or with a slice of toasted baguette, or, couscous. For a gluten-free alternative, you can serve it with quinoa.
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