Garlicky White Bean and Kale Stew Prep Time: 10 min Cook Time: 20 min Ready In: 30 min Serves: 4 Ingredients: ½ tsp. black pepper 1 (15 oz) can cannellini beans 2 cups chicken stock 1 tsp. chili powder 1 (15 oz) can garbanzo beans 2 Tbsp. olive oil 2 small onions, diced 1 tsp. paprika 1 tsp. salt 2 cups shredded kale, packed 1 (28 oz) can diced tomatoes Directions: Heat the oil in the cooking bowl on the BROWNING function. Set the timer for 10 minutes. Once oil is heated, about 1 minute, add the diced onions. Sauté until tender-crisp, about 3-4 minutes. Add the garlic to the cooking bowl with the onions and continue to sauté until garlic is fragrant, about 1-2 minutes. Add the remaining ingredients into the cooking bowl with the sautéed garlic and onions. Stir all ingredients together. Place the lid on the pressure cooker and lock into place. Press the SOUP/STEW button and set the timer for 20 minutes. When the timer goes off, use Quick Pressure Release. After all the steam has released, carefully open the lid and serve.