Add 2 tablespoons olive oil to the Instant Pot and press the sauté option.
Add the chopped onion, garlic, fennel, carrots, fresh thyme & salt & pepper to the Instant Pot and sauté until translucent or about 5 minutes.
Turn oﬀ sauté and add balsamic vinegar, roasted red peppers, cannellini beans, tomato paste, red pepper ﬂakes and vegetable broth.
Close the Instant Pot and switch the setting to manual and put the timer on 7 minutes.
Once the timer is done and the steam has released you can transfer the soup to the blender or hand blender and blend. The soup will be very hot so you can let it cool before blending or blend in batches. I use a Vitamix for blending soup which I absolutely LOVE!
Recipe from: The Best of Life® at https://bestoflife.com