Published by @app103 on 2018-02-13
Combine and cook on high pressure for 5 minutes. Quick pressure release.
Stir in, cover, and wait 10 minutes. The existing heat of the soup will cook them just fine, without making them mushy.
Rinse and stir in, wait a few minutes before serving. (canned beans don’t need cooking, just heating)
Serve with grated cheese.
NOTE: The trick with this one is to cut up everything small, so it cooks fast, and to partially cook the carrots, so that they get a head start before being added to the pressure cooker.