Instant Pot White Bean and Potato Stew Recipe
Prep Time:
8 hours, 10 minutes
Cook Time:
30 minutes
Servings:
8 Servings
Ingredients
  • 1 ¼ cups dry white beans
  • 1 bunch lacinato kale
  • 2 shallots
  • 3 cloves garlic
  • 2 celery stalks
  • 2 Yukon potatoes (to equal 4 cups diced)
  • 3 ½ cups vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 can (14.5-ounce) crushed tomatoes
  • 3 tablespoons tomato paste
  • 1 lemon
  • ½ cup flat leaf parsley
  • 10 basil leaves
Directions
  1. Soak the beans in water for at least 8 hours.
  2. Strip the kale from the stems and cut into slivers. Dice the shallots, garlic, celery, and potatoes.
  3. Pour the broth into the Instant pot and combine with the drained beans. Then add the shallots, garlic, celery, potatoes, cumin, paprika, and salt. Stir well to combine. Now pour in the crushed tomatoes and tomato paste but don't stir.
  4. Close the lid and select "sealing". Choose pressure cook and set time to 15 minutes. When the cooking time is done, let the Instant Pot natural release for 15 minutes. The panel on the front should read: L15. While it is in the natural release stage, chop the basil and parsley.
  5. Switch the nozzle on the lid to "venting" and stand back in case there is any steam left which will release out of the top of the lid. Open the lid and add the kale and lemon juice. Top with the fresh parsley and basil.