Add the beans, lentils, broth, water, onion, carrots, garlic, Herbes de Provence, pepper, salt, bay leaf, and rind to your Instant Pot. 3 cups cooked Great Northern beans, 1 cup uncooked brown lentils, 4 cups low-sodium vegetable broth, 2 cups water, 1 cup chopped onion, 4 large carrots, 2 cloves garlic, ½ teaspoon Herbes de Provence, ½ teaspoon black and red pepper blend or freshly ground black pepper, ¼ teaspoon kosher salt, 1 bay leaf, 1 (2-inch) piece Parmesan cheese rind
Close and lock the lid, ensuring that the valve is set to “sealing.”
Cook on manual High pressure for 15 minutes.
When the cooking is complete, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
Once the pressure gauge drops, carefully uncover the pot, then stir in the leafy greens and lemon juice. Remove and discard the rind and bay leaf.
4 cups leafy greens such as Swiss chard or spinach, 2 teaspoons fresh lemon juice
Serve with freshly grated parmesan cheese on top
½ cup Parmesan cheese