![](https://cdn.statically.io/img/www.allrecipes.com/thmb/5mrB8xcgFFsr9AAfIG-WrfkPvLw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6524698-03f6a2d4530d43a3bd65d5bc8e475942.jpg)
Ingredients
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⅔ cup dry navy beans
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⅔ ounce dry kidney beans
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⅔ ounce dry black beans
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3 tablespoons olive oil
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1 yellow onion, diced
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3 carrots, diced
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3 stalks celery, diced
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4 cloves garlic, finely chopped
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¼ cup all-purpose flour
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1 (32 fluid ounce) container vegetable stock
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4 cups water
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1 (16 ounce) package kielbasa sausage, sliced
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2 tablespoons salt
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1 tablespoon ground black pepper
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1 tablespoon dried parsley
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1 teaspoon dried basil
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1 teaspoon dried thyme
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1 bay leaf
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1 (16 ounce) package uncooked orzo pasta
Directions
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Combine navy, kidney, and black beans in a multi-functional electric pressure cooker (such as Instant Pot®) with 6 cups water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 27 minutes. Allow 10 to 15 minutes for pressure to build.
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In the meantime, heat olive oil in a large stockpot over medium-high heat. Saute onion, carrots, and celery until onion is translucent, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Add flour and stir until well coated. Pour in stock and water. Add kielbasa, salt, pepper, parsley, basil, thyme, and bay leaf. Bring to a boil; reduce heat and simmer for 10 minutes.
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Release pressure on the beans using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Drain.
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Bring stew back to a boil. Add the beans and orzo. Boil until orzo is soft and flavors come together, about 9 minutes. Remove from heat and let cool slightly before serving.
Nutrition Facts (per serving)
362 | Calories |
15g | Fat |
44g | Carbs |
14g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 362 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 4g | 21% |
Cholesterol 25mg | 8% |
Sodium 1622mg | 71% |
Total Carbohydrate 44g | 16% |
Dietary Fiber 6g | 20% |
Total Sugars 4g | |
Protein 14g | 28% |
Vitamin C 3mg | 4% |
Calcium 61mg | 5% |
Iron 3mg | 17% |
Potassium 478mg | 10% |
* 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.