Prep Time:
15 mins
Cook Time:
45 mins
Additional Time:
15 mins
Total Time:
1 hr 15 mins
Servings:
8
Ingredients
Directions
Combine cannellini beans, kidney beans, vegetable broth, quinoa, onion, zucchini, celery, carrots, kale, garlic, salt, oregano, and rosemary in a multi-functional pressure cooker (such as Instant Pot). 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.
Nutrition Facts (per serving)
183
Calories
2g
Fat
33g
Carbs
9g
Protein
