Dutch Brown Bean Stew

This hearty stew of brown beans, sausage, onions, carrots, red-skin potatoes, and apples has fall written all over it. If you can’t find brown beans, pinto beans make a perfectly fine substitute.

PREP TIME: 25 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High)

CLOSED POT TIME: 1 hour 25 minutes

TOTAL TIME: 1 hour 50 minutes

RELEASE: Natural/Quick

SERVES: 6 to 8

• 8 ounces bacon, sliced crosswise into ¼-inch strips
• 12 to 14 ounces kielbasa or other smoked sausage, cut into ½-inch rounds
• 1 cup dried brown beans or pinto beans, picked over and rinsed
• 4 cups chicken broth
• 2 medium yellow onions, peeled, halved, and sliced ¼ inch thick
• 1 teaspoon salt
• 1 16-ounce bag baby carrots
• 2 medium Granny Smith apples, peeled, cored, and cut into 8 wedges each
• 1¼ pounds B-size red-skin potatoes, quartered
• Black pepper
• ¼ cup finely chopped fresh flat-leaf parsley

PREP

Select sauté on the Instant Pot® and adjust to normal. Add bacon and kielbasa to pot. Cook, stirring frequently, for 6 to 7 minutes or until bacon edges are brown and crisp. Press cancel. Using a small ladle or spoon, remove excess fat from the pot and discard. Add beans, broth, onions, and salt to pot. Stir to combine.

Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 30 minutes. When cooking is complete, use a natural release to depressurize. Press cancel.

Add carrots, apples, and potatoes to pot. Secure the lid on the pot. Select manual and cook at high pressure for 3 minutes. When cooking is complete, use a quick release to depressurize.

SERVE

Season to taste with black pepper. Ladle stew into bowls. Sprinkle with parsley.