(Total Time: 6 MIN| Serves: 6)
4 cups Leeks (thinly sliced)
1 cup Celery Stalks (sliced)
15 oz Chickpeas (canned)
8 cups Rainbow Chard (chopped)
1 tbsp. Garlic (minced)
1 tsp Dried Oregano
1 tsp Salt
2 tsp Ground Black Pepper
2 cups Vegetable Stock
2 cups Straightneck Squash (cut into 1-inch cubes)
¼ cup Parsley (chopped)
6 tbsp. Parmesan Cheese (grated)
Place into the Instant Pot the leeks, celery, chickpeas, chard, garlic, oregano, salt, pepper and vegetable stock. Stir to combine.
Place and lock the lid, and manually set the cooking time to 3 minutes at high pressure.
When done quick release the pressure.
Set the Instant Pot to “Saute” and add the squash and parsley. Stir to combine and cook 3 more minutes.
Serve sprinkled with parmesan.
(Calories: 142 | Total Fats: 14g | Net Carbs: 14g | Proteins: 6g |Fibers: 5g)