I made this in the instant pot by cooking the initial ingredients on the saute setting (with olive oil instead of coconut), then adding beans with just enough water to cover by an inch or so, and using the bean/chili pressure setting. When that was done I did quick release, added tomatoes, parsley, and salt, and left on slow cook until I was done with everything else that needed doing in the kitchen. I agree with others that it's a bit bland and will likely double the spices & garlic next time, though more salt also went a long way to perk up this soup. (And I just realized I forgot the acv which I bet would have added a nice little kick.) I'll definitely be making this simple hearty soup more than once this fall and winter. Add some crusty bread and it's a full meal.
