Spray a large saucepan with spray oil and add the onion and fry until softened.

In a mortar and pestle, grind the fennel seed into a powder.

Add this to the pot, along with the carrots and tomato paste and mix to evenly coat.

Add the stock and season with some salt and black pepper, bring to the boil, then reduce heat and simmer covered for approx 30 mins

Add about ¾ of the soup to a blender and blend until smooth.

Add the butter beans and fresh parsley and continue to simmer for about 5 mins.

Serve and enjoy

Set to saute mode, once hot, spray with spray oil and add the onion and fry to soften.

Add in the fennel, tomato, paste, carrots and stock, and stir to combine.

Add lid, and set to manual, high pressure for 8 minutes.

When time is up, Quick release the pressure.

Blend ¾ of the soup in a blender.

Add back to the Instant Pot, along with the butter beans and parsley, set to saute and let simmer for about 5 mins.

Serve and enjoy