Dried beans cooked in an Instant Pot(R) are added to this Tuscan-inspired stew rich with kielbasa sausage, orzo, herbs, and mirepoix.
- 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
- 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.
- 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.
- Release pressure on the beans using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Drain.
- 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.