Ingredients
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1 (15 ounce) can cannellini beans, drained and rinsed
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1 (15 ounce) can kidney beans, drained and rinsed
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6 cups vegetable broth
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¾ cup quinoa
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1 yellow onion, chopped
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1 zucchini, diced
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2 stalks celery, chopped
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2 carrots, diced
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1 cup chopped kale
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2 cloves garlic, minced
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½ teaspoon salt
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½ teaspoon dried oregano
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½ teaspoon dried rosemary
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 (per serving)
183 | Calories |
2g | Fat |
33g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 183 | |
% 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 | 17% |
Vitamin C 5mg | 6% |
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.