. In addition, I add extra garlic, Italian spices & leftover veggies. Today I added chopped red/orange peppers. I don't saute'. I add all first-cook ingredients at the beginning. Manual high pressure for 20 min, QR. Then I add pasta, kale, nutritional yeast and seal the lid for 5 min or so while on Keep Warm. I also add a tablespoon (or more) of good quality balsamic vinegar at the end.
This recipe came from a woman across the street from us - whose name I'm forgetting. But I had it at their house and came home and asked mom to make it, and so she got the recipe for it.
Mom had "Lupini" on a card, and I had to Google to see what they were! This recipe is almost the same, and was clearer. So... am using it. The only difference is that mom said to change the water every day for 3-4 days "until they're sweet", and to add "a handful" of salt (2T) and then pack in jars. She also didn't use olives. But I love olives. So... you choose. :)
(If I recall correctly, mom claimed that this was the recipe as Nana told it to her, but she was never able to get it to taste quite the way she remembered.)
This was on the typed pages that Mom was planning to use in her cookbook. Her note for this recipe reads, "With the Paella serve a tossed salad, and garlic bread. A tray of fresh fruit for dessert can be a grand finale to a long-remembered evening that has been different, gay and fun."