Ingredients1 h 10 m servings 390
- Combine rinsed beans, diced tomatoes, vegetable broth, carrots, onion, celery, garlic, salt, paprika, and black pepper in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Per Serving: 390 calories; 2.2 67 23.6 0 1214 Full nutrition
ReviewsRead all reviews 5
I thoroughly enjoyed this "meatless" meal. The beans weren't soft at the end of 35 minutes cook time and 10 minute NPR. So I put the lid back on and pressure cooked for another 10 minutes with a...
I also needed to add time because the beans weren't cooked. I found the carrots overcooked at the end. If I make this again, I will cook everything but the carrots and celery for the first 35 ...
Very tasty. Like the other review, 45 minutes initial cook time yielded better bean consistency for my dry, older beans. I added 3 Kirkland bratwursts with the skin removed and browned for a bit...
All I did differently was to add some chopped spinach I had on hand. Husband loves it!