(Ready in about 25 minutes | Servings 8)  
2 cloves garlic, minced
1 medium-sized leek, thinly sliced
3 ½ cups hot vegetable stock  
2/3 cup dried cannellini beans, soaked, drained and rinsed
2/3 cup dried pinto beans, soaked, drained and rinsed 2/3 cup dried kidney beans, soaked, drained and rinsed 2 carrots, chopped into sticks
1 parsnip, chopped
1 green bell pepper, de-seeded and thinly sliced 1 chili pepper, finely minced
1 teaspoon red pepper flakes, crushed
1 teaspoon coriander
1 teaspoon sea salt, to taste
5-6 black peppercorns
2 (14.5-ounce) cans diced tomatoes  


In your cooker, sauté the garlic and leek for about 4 to 5 minutes, adding vegetable stock to prevent it from burning.

Now stir in the rest of above ingredients, except for canned tomatoes. Choose ‘Manual’ setting and HIGH pressure for 12 minutes.

Add the tomatoes and stir to combine well. Serve immediately topped with shredded vegan cheese or nutritional yeast if desired. Enjoy!