Description

Dried beans cooked in an Instant Pot(R) are added to this Tuscan-inspired stew rich with kielbasa sausage, orzo, herbs, and mirepoix.

Ingredients

• ⅔ cup dry navy beans
• ⅔ ounce dry kidney beans
• ⅔ ounce dry black beans
• 3 tablespoons olive oil
• 1 yellow onion, diced
• 3 carrots, diced
• 3 stalks celery, diced
• 4 cloves garlic, finely chopped
• ¼ cup all-purpose flour
• 1 (32 fluid ounce) container vegetable stock
• 4 cups water
• 1 (16 ounce) package kielbasa sausage, sliced
• 2 tablespoons salt
• 1 tablespoon ground black pepper
• 1 tablespoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 (16 ounce) package uncooked orzo pasta

Instructions

1. Combine navy, kidney, and black beans in a multi-functional electric pressure cooker (such as Instant Pot®) with 6 cups water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 27 minutes. Allow 10 to 15 minutes for pressure to build.
2. In the meantime, heat olive oil in a large stockpot over medium-high heat. Saute onion, carrots, and celery until onion is translucent, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Add flour and stir until well coated. Pour in stock and water. Add kielbasa, salt, pepper, parsley, basil, thyme, and bay leaf. Bring to a boil; reduce heat and simmer for 10 minutes.
3. Release pressure on the beans using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Drain.
4. Bring stew back to a boil. Add the beans and orzo. Boil until orzo is soft and flavors come together, about 9 minutes. Remove from heat and let cool slightly before serving.