Instant Pot® White Bean and Cabbage Stew

Name: Instant Pot® White Bean and Cabbage Stew
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 3 medium carrots, peeled and chopped; 4 ribs celery, chopped; 1 teaspoon minced garlic; 1 teaspoon coarse salt; 1⁄2 teaspoon ground black pepper; 1 pound dry white beans, rinsed and picked through; 6 cups Vegetable Broth; 1 pound Yukon gold potatoes, diced; 4 cups cabbage, chopped; 1 tablespoon fresh rosemary, chopped

Shop Ingredients

Dry beans are the base of this hearty vegetarian stew, and they cook in a flash thanks to the Instant Pot®.

Serves: 8Prep: 20 minutesCook: 1 hour 30 minutesTotal: 1 hour 50 minutes

Serves: 8

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
3 medium carrots, peeled and chopped
4 ribs celery, chopped
1 teaspoon minced garlic
1 teaspoon coarse salt
1⁄2 teaspoon ground black pepper
1 pound dry white beans, rinsed and picked through
6 cups Vegetable Broth
1 pound Yukon gold potatoes, diced
4 cups cabbage, chopped
1 tablespoon fresh rosemary, chopped

Directions

Step 1
Select Instant Pot® SAUTÉ function; heat oil. Add onion, carrots, celery, garlic, salt and pepper. Cook 2-3 minutes until fragrant. Add beans and broth. Twist lid to seal.
Step 2
Select MANUAL function and set timer for 30 minutes. Carefully use quick release to depressurize.
Step 3
Add potatoes, cabbage and rosemary. Twist lid to seal
Step 4
Select MANUAL function and set timer for 10 minutes. Allow pressure to release naturally.
Step 5
Adjust seasoning to taste.
Step 6
Refrigerate leftovers.