very good bean soup for instant pot

The version from last night. It tastes better without the carrots, honestly.


1 onion, chopped as small as you have patience for (it will mostly disintegrate under pressure)
2 heaping iced tea spoons of chopped garlic from the big jar (so probably 1/8 to 1/4 cup)
about 1/4 cup of leftover bacon grease with a few bits left in
4-ish ribs of celery, chopped about 1 cm long (celery string does not disintegrate under this pressure)
dry white beans, about 2 cups
water, about 3 cups to soak, and 8 cups additional
about 1 tablespoon salt
about 2-4 tablespoons chicken bouillon powder
1-2 teaspoons of Italian season, or alternate seasoning to taste
pepper?
sour cream and finishing salt to taste


Sautee onion, garlic, and bacon grease in instant pot until translucent and starting to brown and stick. Stir occasionally.

Meanwhile, fill a soup bowl halfway with dry white beans (about 2 cups); rinse then soak with about 1 tablespoon of salt.

Chop about 4 ribs celery.

Once onion is ready, add celery, beans with soaking water, and 2 additional soup bowls of water (about 8 cups).

Add approximately 2-4 tablespoons of chicken bouillon powder, the good kind with the herbs.

Sprinkle a good whack of Italian seasoning, or preferred spice blend (it will take many different spice blends, to add different flavors to the same base to keep your audience from getting too much same-food). (Dragons should under-season slightly.)

Lid the Instant Pot, close the steam valve, and cook under pressure for 45 minutes.
Let sit on warm for about 20 minutes, then release steam.

Serve with toast, sour cream and finishing salt, or whatever.