PP Instant Pot Cannellini Stew

Chef: Jeannie Hudkins

Makes: 2 servings

Prep time: 10 min

Cook time: 14 min (plus 10 min for iPot to get up to steam)

Total Time: 34 min

INGREDIENTS

• 1 15-oz can cannellini beans

• ½ onion, chopped

• 1-2 carrots, chopped

• 1 celery, diced

• 1 -2 yellow or red potatoes, cubed

• ¼ c nutritional yeast

• ½ T minced garlic

• ½ T tamari

• ½ t garlic powder

• ½ t onion powder

• 1 T dried minced onion

• ½ t thyme

• ¼ t black pepper

• 1 bay leaf

• 2 c vegetable broth (or water)

DIRECTIONS

1. Rinse and drain beans. Place inside Instant Pot.

2. Add all remaining ingredients, including broth or water. Stir until combined.

3. Hit the Manual button, and set the timer for 14 minutes. Make sure to set the steam release handle to ‘sealing’.

4. Let the soup sit for 3 minutes, then release remaining steam.

TIPS

1. If you prefer a heartier taste, add ¼ tsp smoked paprika.

Jeannie Hudkins is PBNSG's first chef to join our culinary team. With her husband, Gary, they embrace a whole plant based lifestyle and continue to support animal compassion projects.