Instant Pot Hearty Minestrone Soup

Rinse 166g dried beans and set aside. Dice 150g onion, 120g carrot, and 2g celery; mince 20g garlic.

Heat 28ml olive oil in Instant Pot on sauté mode; cook onion, carrot, celery, and garlic over low heat until soft and translucent, 5–6 minutes.

Add 400g diced tomato, rinsed beans, 5g origano, 5g salt, 1g black pepper, and 6 cups water. Seal and pressure cook 35 minutes.