1 1/2teaspoonsfennel seedoptional (Use it if you have it, but it can be hard to find. Don’t let that keep you from making this.)
All the rest
3-4cupsgreen cabbageshredded, pre-bagged is fine
6cupscooked red kidney beans or white cannellini beansdrained and rinsed (one 14-ounce can equals 1 1/2 cups)
2cupswater or low-sodium brothvegetable, chicken, or beef would be great
Turn Instant Pot On to <Sauté>. When it is hot, add 2 to 3 tablespoons of olive oil. When oil begins to shimmer, add aromatic vegetables: onion, carrots, celery, bell pepper. Add salt, and sauté until veggies begin to sweat.
Add garlic, basil, oregano, and optional fennel seed. Sauté for 1 minute.
Carefully stir in remaining ingredients: cabbage, beans, tomatoes, and water or broth.
Place lid on Instant Pot. Set valve to <Sealing>. Select <Bean/Chili> program. Set pressure cooking time to <4 Minutes> on <High> Pressure. Press <Start> or wait for your machine to beep and start cooking, depending on which model Instant Pot you use.
When pressure cooking program is finished, allow to Natural Release for 5 to 10 minutes before manually releasing remaining pressure.
Salt, pepper, and hot sauce are delicious additions at the table!
Enjoy with your family!
If using dried beans, pre-cook in Instant Pot: Sort and rinse 1 pound of dried beans. Cover well by at least one inch of water. Add 1 teaspoon of salt, 1 tablespoon olive oil, and 2 bay leaves. Pressure cook on <High> pressure for 35 minutes and allow to naturally release. *Bonus Tip: You could also do 2 pounds in a 6 Quart Instant Pot and freeze the extras for next time!