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1/11

Instant Pot White Bean Stew

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Ingredients

Warning0 allergens identified

Instant Pot White Bean Stew

1 lb dried Great Northern beans

1 tbsp extra virgin olive oil

1 yellow onionchopped

2 carrotschopped into 1/2" pieces

4 cloves garlicchopped

½ tsp red pepper flakesadd up to 1 teaspoon for an extra spicy stew or omit entirely as desired

28 ounces fire roasted diced tomatoes

4 cups vegetable stock

1 tsp dried rosemary

1 tsp dried oregano

1 bay leaf

1 bunch swiss chardtough stems removed and chopped into ribbons

saltTo Taste

black pepper, freshly groundTo Taste

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.

Prepare the stew:

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!

Nutrition

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Tips & Tricks (5)

Soak Beans Overnight for Better Texture 💧
Pre-soak dried Great Northern beans for 8-12 hours before cooking to reduce cooking time by half and ensure creamier, more evenly cooked beans with better texture.
Bloom Your Dried Herbs in Oil 🌿
Toast the dried oregano and rosemary in extra virgin olive oil for 1-2 minutes before adding other ingredients to unlock deeper, more complex flavors that infuse throughout the stew.
Add Swiss Chard at the End 🥬
Reserve the Swiss chard and stir it in during the last 2-3 minutes of cooking to preserve its vibrant color, nutritional content, and tender texture instead of overcooking it.
Use Natural Release for Creamier Beans ⏱️
Allow 10-15 minutes of natural pressure release after cooking instead of quick-releasing to let residual heat gently finish cooking the beans, resulting in a naturally creamy broth without added cream.
Finish with Quality Olive Oil and Fresh Pepper 🫒
Drizzle premium extra virgin olive oil and crack fresh black pepper over each serving just before serving to add brightness and luxury that elevates this humble stew to restaurant quality.