Instant Pot® White Bean and Cabbage Stew

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

  • 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.
  • Select MANUAL function and set timer for 30 minutes. Carefully use quick release to depressurize.
  • Add potatoes, cabbage and rosemary. Twist lid to seal
  • Select MANUAL function and set timer for 10 minutes. Allow pressure to release naturally.
  • Adjust seasoning to taste.
  • Refrigerate leftovers.