Instant Pot Italian Vegetables and Bean Stew

🧂 Ingredients

• 1 can

  15 oz cannellini beans or kidney beans, rinsed and drained
• 1 cup diced tomatoes

  fresh or canned
• 1 cup diced zucchini
• 1 cup diced bell pepper

  any color
• 1 cup diced carrots
• 1 small onion

  diced
• 2 cloves garlic

  minced
• 2 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes

  optional, for heat
• salt and pepper to taste
• fresh basil or parsley

  chopped (for garnish)

Instructions

• 1 Sauté the Vegetables: Set the Instant Pot to the sauté function. Add the diced
  onion and bell pepper, and cook for about 3-4 minutes until softened. Add the
  minced garlic and sauté for another minute until fragrant.
• 2 Add Remaining Ingredients: Stir in the diced tomatoes, zucchini, carrots,
  cannellini beans, vegetable broth, dried basil, oregano, red pepper flakes (if
  using), salt, and pepper. Mix well to combine.
• 3 Pressure Cook: Close the lid of the Instant Pot, set the valve to sealing, and
  cook on high pressure for 10 minutes. Once the cooking time is complete, allow
  for a natural pressure release for about 5 minutes, then quick release any
  remaining pressure.
• 4 Serve: Carefully remove the lid and stir the stew. Adjust seasoning with
  additional salt and pepper if desired.
• 5 Garnish and Enjoy: Ladle the stew into bowls and garnish with fresh basil or
  parsley. Serve hot with whole grain bread or over cooked quinoa for a complete
  meal.

Nutrition Info