4.9
(48)
Your folders
Your folders

Export 13 ingredients for grocery delivery
Step 1
Using the sauté setting of an Instant Pot, saute onion and garlic in the oil while you chop the rest of the veggies, adding them as you go.
Step 2
Add the fennel, carrots and saute 3-4 minutes. Add beans, diced tomatoes, broth or stock, water, salt, and Italian seasoning. Stir in the dry pasta and optional lacinato kale and set the pressure cooker to high for 10 minutes.
Step 3
While it’s cooking make the Gremolata.
Step 4
Once the ten minutes are up, release the pressure manually (throw a kitchen towel over the pressure release valve to help mitigate the steam).
Step 5
Taste and add more salt, to taste. Add pepper and chili flakes if you like. If it tastes bland, it needs salt. 😉
Step 6
Serve in bowls with Gremolata, crusty bread and optional grated pecorino or parmesan if you like.
Your folders

500 viewslifemadesweeter.com
5.0
(56)
8 minutes
Your folders

649 viewsthebellyrulesthemind.net
4.7
(180)
6 minutes
Your folders

206 viewstogetherasfamily.com
4.3
(24)
6 minutes
Your folders
41 viewslifemadesweeter.com
Your folders

159 views101cookbooks.com
3.8
(81)
40 minutes
Your folders

113 viewsdamndelicious.net
4.9
(27)
30 minutes
Your folders

315 viewskristineskitchenblog.com
5.0
(4)
4 minutes
Your folders

526 viewspipingpotcurry.com
4.8
(37)
20 minutes
Your folders

306 viewspressurecookrecipes.com
Your folders

151 viewsupstateramblings.com
4.9
(41)
10 minutes
Your folders

205 viewscleanfooddirtygirl.com
Your folders
53 viewspressurecookrecipes.com
Your folders

191 viewskristineskitchenblog.com
5.0
(1)
4 minutes
Your folders

147 viewsfrommybowl.com
5.0
(5)
15 minutes
Your folders

347 viewsacouplecooks.com
5.0
(10)
30 minutes
Your folders

178 viewsveggieinspired.com
5.0
(7)
30 minutes
Your folders

315 viewslovingitvegan.com
4.9
(14)
50 minutes
Your folders

189 viewslazycatkitchen.com
5.0
(5)
60 minutes
Your folders

185 viewsveganheaven.org
4.9
(7)
15 minutes