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Ingredients

⅔ cup dry navy beans ⅔ ounce dry kidney beans ⅔ ounce dry black beans 3 tablespoons olive oil 1 yellow onion, diced 3 carrots, diced 3 stalks celery, diced 4 cloves garlic, finely chopped ¼ cup all-purpose flour 1 (32 fluid ounce) container vegetable stock 4 cups water 1 (16 ounce) package kielbasa sausage, sliced 2 tablespoons salt 1 tablespoon ground black pepper 1 tablespoon dried parsley 1 teaspoon dried basil 1 teaspoon dried thyme 1 bay leaf 1 (16 ounce) package uncooked orzo pasta

Nutrition Info

361.8 calories carbohydrate: 43.9 g cholesterol: 25 mg fat: 14.8 g fiber: 5.7 g protein: 13.9 g saturatedFat: 4.2 g servingSize: - sodium: 1622.3 mg sugar: 4.1 g transFat: : - unsaturatedFat: : -

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.
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.
Release pressure on the beans using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Drain.
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.

12 servings

Orzo, beans, and a celebration of onions, carrots, and celery meet kielbasa in this wonderful Tuscan stew! Serve with bread and wine.