Add cannellini beans, onion, celery, to Instant Pot with enough water to cover them by about two inches. Cook on high pressure for 12 minutes and then vent to release.
Add lentils, tomatoes, bouillon, spices, along with enough water to again cover cover by about two inches. Cook on high pressure for 9 minutes and then vent to release.
Put the instant pot on sauté. Add tomato paste and stir in. If you would like to add some TVP for the extra chew, add it here. Then allow to cook, stirring often but gently, until the beans and lentils are as soft as you would like. This only took 5 minutes for me today, but that varies with age of the beans and other factors.
Serve with rice or just some nice crusty bread. We had it with pearl couscous, avocado, sour cream, and hot sauce.
Ingredients 15 oz Israeli couscous 3 cups veg broth 3 tsp olive oil 3 cloves garlic, chopped 1 red pepper, diced 2 large or 4 small zucchini, diced ½ onion, diced Small handful of Italian parsley, chopped Red pepper and salt to taste Juice of ½-1 lemon
Directions Cook couscous in broth per directions.
Saute remaining ingredients, except lemon juice, in olive oil until vegetables are tender.
Combine vegetables and couscous, drizzle with lemon juice, top with sour cream if desired, and serve.