Instant Pot® Tuscan Stew
Orzo, beans, and a celebration of onions, carrots, and celery meet kielbasa in this wonderful Tuscan stew! Serve with bread and wine.
- Serves: 12 persons
- ⅔cup dry navy beans
- ⅔ounce dry kidney beans
- ⅔ounce dry black beans
- 3tablespoons olive oil
- 1yellow onion, diced
- 3carrots, diced
- 3stalks celery, diced
- 4cloves garlic, finely chopped
- ¼cup all-purpose flour
- 1(32 fluid ounce) container vegetable stock
- 4cups water
- 1(16 ounce) package kielbasa sausage, sliced
- 2tablespoons salt
- 1tablespoon ground black pepper
- 1tablespoon dried parsley
- 1teaspoon dried basil
- 1teaspoon dried thyme
- 1bay leaf
- 1(16 ounce) package uncooked orzo pasta
Step 1Combine 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.
Step 2In 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.
Step 3Release pressure on the beans using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Drain.
Step 4Bring 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.