• Prepare all ingredients. This assumes you're using an Instant Pot slow cooker; if not, pre-cook the ingredients in a pot and then transfer to the slow cooker.
• Turn IP to saute and add 2 tbsp olive oil to heat. Then add the 1 lb tomatillos, 1 leek, and 2 stalks celery and cook until they start to develop color.
• Then add the 6 cloves garlic, the stems from the 1 bunch cilantro, 2 jalapeño, 1 tsp salt, and 2 poblano peppers, 1 tsp cumin and cook until fragrant.
• Turn to low on the slow cooker and add the ½ lb dry white bean and 1-2 quarts of water (TBD). Cook for 4-6 hours until the beans are soft.

Rice and Serving

• About an hour before serving, add 2 cup brown jasmine rice to a rice cooker along with 3 cups of water and a sprinkle of salt and some of the chopped leaves from the 1 bunch cilantro. Cook until done. Add a splash or two of lime juice and salt to taste.
• When ready to serve, squeeze in lime juice from 3 limes to taste and serve over or next to the cilantro-lime rice.