Recipe Details
Ingredients
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1(15 ounce) cancannellini beans, drained and rinsed
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1(15 ounce) cankidney beans, drained and rinsed
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6cupsvegetable broth
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¾cupquinoa
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1yellow onion, chopped
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1zucchini, diced
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2stalkscelery, chopped
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2carrots, diced
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1cupchopped kale
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2clovesgarlic, minced
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½teaspoonsalt
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½teaspoondried oregano
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½teaspoondried rosemary
Cooking Directions
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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.
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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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories183 | |
| % Daily Value * | |
| Total Fat 2g |
2% |
| Saturated Fat 0g |
1% |
| Sodium 724mg |
31% |
| Total Carbohydrate 33g |
12% |
| Dietary Fiber 8g |
29% |
| Total Sugars 4g |
|
| Protein 9g |
|
| Vitamin C 5mg |
26% |
| Calcium 71mg |
5% |
| Iron 3mg |
15% |
| Potassium 201mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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