White Beans & Rye Berries with Roasted Veggies

Instant Pot Base

  • 6-7 cups of veggie stock (I use dandilion tea, maybe lemon balm or oolong, sometimes tried mushrooms)

  • 1.5 cups white beans (dry) or really any bean (ex. kidney)

  • 1/2 - 1 cup Rye Berries (dry) or you could use Farro

  • 1 can tomato paste (or you could just use a can of diced tom or sauce)

  • Tiny bit of salt

  • Spices & Herbs - Black pepper, oregano or marjoram, fresh basil, parsley, thyme, rosemary (any of those medditeranean spices), dried peppers

  • 25 minutes on high pressure cook, 15 min natural release (then open the lid after releasing rest of steam)

  • Veggies - Optional, I added chopped up kale and cubes of zucchini to cook in the remaining heat

Roasted Veggies

  • Lightly coat veggies in olive oil (maybe a splash of higher temp veg oil)

  • Tiny bit of salt

  • 375-425 degrees (you have to look these up to time it, I also never leave enough space so everything steams instead of carmelizing… leave space around each peice!)

  • 1 - 1/2 inch cubes beets

  • Fennel (may need to slice in half, remove the green tops and just use bulb)

  • Broccoli, cauliflower

Jenna Geier