Rinse and sort the dried beans, discarding any beans that are discolored or cracked. Place in a large soup pot and fill with water until covered by 1-2 inches. Soak the beans using the overnight or quick soak methods described below. Do not add salt.

Overnight soak: Cover and place in the refrigerator overnight.

Quick soak: Cover and bring to a boil over high heat. Once boiling, remove from heat and let stand covered for 1 hour.

Once soaked, drain the beans in a colander and rinse with cold water.

Press the Saute button on the Instant Pot and select 6 minutes, then add the olive oil. When the oil is hot, add the onion and carrot and cook for 5 minutes till softened. Add the garlic and red pepper flakes and cook 30 seconds longer.

Stir in the diced tomatoes, vegetable stock, herbs, bay leaf and salt. Add the beans and stir to combine.

Lock the lid in place and select the Beans/Chili button or Pressure mode for 20 minutes. Note that the Instant Pot will take 10-15 minutes to come to pressure before the stew begins cooking. When the stew has finished cooking, release the pressure slowly or quick release.

Remove the lid and select the Saute button. Taste and season with salt and pepper as needed, and add the Swiss chard and cook just until wilted, about 3 minutes. Serve with grated parmesan cheese if desired and enjoy!