minestrone

1/2 cup dry red kidney beans, soaked* 
1/2 cup dry white beans, soaked* 
1 onion, diced
3 garlic cloves, minced
1/2 cup zucchini, diced 
1/2 cup green beans, cut in 1” pieces 
1 celery stalk, diced 
1 carrot, peeled and diced 
2 cups TOMATO STOCK
1 cup VEGETABLE STOCK
1 (14oz) can diced tomatoes 
1 TB salt 
1 TB PESTO
1 TB SEEDY or NUTTY PARMESAN
2 tsp dried oregano 
2 tsp dried basil 
1/2 tsp dried parsley 
1/2 tsp dried thyme 
1/2 tsp black pepper

INGREDIENTS

1. Add soaked beans and 3 cups water to INSTANT POT inner pot.  
2. Secure lid in place > Turn valve to SEALING > Select MANUAL or PRESSURE COOK > Adjust time to 8 minutes > After 10 seconds display will read ON
3. When time has lapsed > Allow for NATURAL PRESSURE RELEASE > Wait until silver button on lid drops > Remove lid away from you
4. Drain beans into a bowl. Discard cooking liquid or reserve for other purposes. Rinse inner pot and add back to pot.
5. Press SAUTÉ. Add onion and sauté until softened. Add garlic and sauté 1 more minute. Add all remaining ingredients including previously cooked beans.
6. Press CANCEL to stop SAUTÉ function > Secure lid in place > Turn valve to SEALING > Press MANUAL > Press MINUS sign to modify time to 5 minutes > After 10 seconds display will read ON 
7. When time has lapsed > QUICK RELEASE pressure by turning valve to VENTING > Remove lid away from you

*soak beans at least 6 hours or overnight

directions

watch how to make it!