Rinse and drain navy beans
In uncovered pressure cooker, heat coconut oil. I set the pressure cooker to the "fish" setting to saute. Saute onion and garlic for 3 minutes, until onion softens. Cancel setting,
Add navy beans, brown rice, kale, bay leaf, thyme and vegetable broth. Stir and cover. Cook for 25. Allow for a natural release.
Carefully remove lid. Discard bay leaf. Add lemon juice and sea salt. Makes four servings.
*Collard greens or spinach may be substituted for kale, if desired. Water may be substituted for vegetable broth.