Instant Pot White Bean Salad with Skewered Shrimp

2 C. dry great northern beans

16 C. water, divided

24 shrimp, peeled and deveined

Salt and pepper to taste

2 Roma tomatoes, chopped

1 avocado, diced

½ C. freshly chopped parsley

¼ C. freshly chopped basil

2 T. extra-virgin olive oil

1 T. rice vinegar

 

Rinse uncooked beans. Be sure to pick out any little stones that may be present. Add prepared beans to the Instant Pot along with 8 C. water. Let beans sit for 30 minutes to rehydrate. Drain beans and add another 8 C. clean water to them.  Secure lid on Instant Pot and pressure cook beans on high for 10 minutes. Allow pressure to release naturally. Test beans to make sure they are tender; if not, pressure cook for an additional 5 minutes. Place six shrimp on each of four skewers (arrange so the shrimp lay flat on skewer). Salt and pepper shrimp, then grill on both sides until fully cooked. Set aside until ready to use. To make salad, drain and rinse cooked beans in cold water until cooled completely. Place in large bowl along with tomatoes, avocado, parsley, basil, extra-virgin olive oil, and rice vinegar. Gently toss everything together. Don’t smash avocado. Salt and pepper to taste. Divide between four plates. Top with grilled shrimp skewers.