For Instant Pot, using the sauté function, dry-saute the leek in the hot pan, until very lightly browned, adding 1-2 tablespoons broth or water to prevent burning (about 2-3 minutes). Add the garlic, carrot, rosemary, and 2 teaspoons of the oregano. Dry-saute another few minutes, stirring often, adding a few spoonfuls of broth to deglaze and prevent burning.
Add the remaining stock, drained beans, bay leaves, and fennel bulbs and fronds. Lock the lid. Bring to high pressure, cook for 6 minutes. Let the pressure come down naturally. Carefully remove the lid
Taste a few beans to make sure they are cooked through. If not, lock the lid, return the cooker to high pressure, and cook for 1 to 2 more minutes. Release the pressure and remove the lid carefully.
Stir in the drained artichoke hearts, chopped tomato, lemon zest, lemon juice, and mint. Taste and add salt and pepper if desired. Add the remaining 1 teaspoon oregano if you want a highly- flavored dish.
Add a handful of chopped spinach or chopped some parsley for color, flavor, and added nutrition.
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