Prep Work: Start by gathering and measuring all your ingredients. This ensures a smooth cooking process.
Sauté Aromatics: Set your Instant Pot to Saute mode. Add diced shallots and minced garlic along with ½ cup of vegetable broth. Sauté for about 2 minutes until they turn fragrant and translucent.
Add Carrots, Celery, and Spices: Incorporate the carrots and celery into the pot and cook for an additional 2 minutes. Sprinkle in the thyme and black pepper, infusing the pot with warm, aromatic flavors.
Combine Remaining Ingredients: Switch off the Saute mode. Now, add in the remaining ingredients: vegetable broth, cannellini beans, kale, and bay leaf.
Pressure Cook: Secure the lid on your Instant Pot. Select the manual mode and set the cooking time to 5 minutes at high pressure. Once the cooking cycle completes, allow a natural pressure release for 10 minutes. Then, carefully release the remaining pressure.
Serve or Store: With the pressure released, open the lid and let the soup cool for about 5 minutes. Now, you have two options: Serve immediately, indulging in the comforting warmth.