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Instant Pot® Tuscan Stew
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Instant Pot Tuscan stew with kielbasa sausage, orzo, herbs, and mirepoix, enhanced with savory dried beans.
Ingredients:
  • 0.66666668653488 cup dry navy beans
  • 0.66666668653488 ounce dry kidney beans
  • 0.66666668653488 ounce dry black beans
  • 3 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 carrots, diced
  • 3 stalks celery, diced
  • 4 cloves garlic, finely chopped
  • 0.25 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:
  • In a multi-functional electric pressure cooker (such as Instant Pot®), mix navy, kidney, and black beans with 6 cups of water. Close and lock the lid, then select high pressure and set the timer for 27 minutes following the manufacturer's instructions. Allow pressure to build for 10 to 15 minutes.
  • Meanwhile, in a large stockpot over medium-high heat, heat olive oil. Cook onion, carrots, and celery until onion is translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in flour until well coated. Pour in stock and water. Add kielbasa, salt, pepper, parsley, basil, thyme, and bay leaf. Bring to a boil; then simmer for 10 minutes.
  • Let the pressure release naturally from the beans following the manufacturer's guidelines, for 10 to 40 minutes. Then, drain the beans.
  • Bring the stew to a lively boil and stir in the beans and orzo. Cook for about 9 minutes until the orzo is tender and the flavors meld beautifully. Remove from heat and allow it to cool slightly before serving.

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