Instant pot Navy Bean Stew

Instant pot Navy Bean Stew V1.0

8 oz uncooked navy beans
1 lb sausage of your choice (I used chouriço)
6 oz tomato paste or 14 oz chopped tomatoes
2 tbsp garlic powder
1 tsp dried thyme
1 tsp salt
1 tsp white pepper
1 cup uncooked parboiled rice
3 sliced carrots
2 tsp sweet paprika
3 tbs balsamic vinegar
2 cups chicken stock
2 cups water

Rinse the beans and place in instant pot along with all other ingredients with the exception of the sausage, the rice and the balsamic. Cook on high heat, high pressure for 60 minutes.

While that cooks quarter coin your sausage (cut the sausage lengthwise, then cut each half lengthwise again then slice crosswise) and brown it in a pan.

When the first cook cycle is done, release the pressure then add the remaining ingredients and as much drippings from the pan you cooked the sausage in as possible. Again pressure cook, this time 12 mins, medium temp, low pressure (aka the rice setting on instant pot duo).

Serve with bread of your choice.

Thoughts. If you like more firm carrots they can go in at the second cook stage. A little lemon or acid (maybe balsamic glaze) at serving time may add flair.