Directions

1. Clean, rinse, and dry the beans.
2. Place beans in pressure cooker with 2c chicken broth, onions, and garlic.
3. Close lid and lock. Set to "beans" and adjust for 15 minutes.
4. When done, quick release until all pressure is released.

5. Open and remove beans; set aside.

6. Set cooker to "sear" and add ground turkey. Cook, stirring to crumble until fully done, approximately 5 minutes.
7. Add rest of chicken broth, tomatoes, and white wine. Pour in beans.
8. Close lid and lock. Set for 30 minutes.
9. When done, quick release until all pressure is released.
10. Open and add pasta and zucchini.
11. Close lid and lock. Set to "potatoes" and adjust for 4 minutes.
12. When done, quick release until all pressure is released.
13. Open and garnish with Romano cheese and serve.