A hearty, healthy dinner in 40 minutes -- plus, leftovers are amazing! If you don't have an Instant Pot pressure cooker, recipe may be modified for stove top or slow cooker (see instructions below).
Add sweet potatoes, root veggies (carrots, parsnips, beets or whatever), 1 cup uncooked, dry beans, beef broth, Worcestershire sauce, black pepper, and thyme. Secure Instant Pot lid.
Select "pressure cook" button and cook at high pressure for 30 minutes. When done, carefully vent steam to release suction on lid.
Open lid and add kale. (Note: if using canned beans, instead of dry beans, add them here) Let cook on “warm” with lid open for a couple minutes, or until kale is wilting.
Per serving -- 8 serving per batch