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.