Instant Pot White Bean Stew
Instant Pot Spicy White Bean Stew is a vegan stew with hearty white beans, tender Swiss chard and red pepper flakes. Top with parmesan for the perfect cozy meal!
This time of year can be pretty confusing. The weather gets beautiful for a while and feels like spring, then it gets flipping cold and reminds you that it really is still winter.
It was glorious flip-flop weather for a while, but now the weather is back to being cold and rainy. Comfort food like this Instant Pot White Bean Chard Stew is just what Mother Nature ordered.
I’ve been making this stew behind the scenes for about a month because I’ll take any excuse to use my Instant Pot, and my garden is cranking out rainbow chard like nobody’s business.
It’s a very nice “problem” to have! 🙂
White beans work so well with greens as evident in my white bean kale soup. Swiss chard is used in mediterranean recipes, so it was the perfect ingredient in this tuscan inspired recipe.
If you haven’t see my collection of Swiss chard recipes, be sure to check it out for more info and recipes utilizing this underused green.
How to make this recipe
Most people equate the word stew with meat and big chunky vegetables, so it may seem strange that I chose to use the word stew for this vegetarian dish.
In actuality the difference between soup and stew is the amount of liquid used. Stews contain a lot less liquid than soups, making them thicker and heartier, while soups are quite brothy.
Vegetarian stews are every bit as satisfying as ones that contain meat — see my butternut squash stew for more proof.
This stew contains an entire pound of dried Great Northern Beans, so to say it’s hearty is an understatement. The beans are soaked using the overnight or quick methods that I’ve outlined in the recipe below.
Once soaked, the beans are ready to be cooked in the Instant Pot with the other ingredients, and it takes all of 25-30 minutes.
These Instant Pot white beans are so creamy and amazing, you may never want to use canned beans again.
Using dried beans is essential in this recipe as they make this more of a stew. Dried beans develop a thicker, starchier liquid during cooking which is just what this dish needs.
The beans are complemented with fire roasted diced tomatoes, carrots, onion, and the spicy element –> red pepper flakes.
White beans, greens and red pepper flakes are one of those classic combinations that never goes out of style. The spiciness is just what this vegetarian stew needs to take it over the top.
Top this white bean stew off with freshly grated parmesan or keep it vegan and omit it altogether.
This meal is guaranteed to keep you warm and cozy until spring really does arrive. 🙂
More healthy vegan recipes you’ll love:
- Carrot ginger soup
- Chickpea curry
- Instant pot vegetable soup
- Orange chickpea and broccoli stir fry by Cook Nourish Bliss
If you try this recipe I’d love to hear from you! Leave a comment and star rating, and be sure to snap a photo and tag me at @flavorthemoments on Instagram!
Instant Pot Spicy White Bean and Chard Stew
- 1 lb. dried Great Northern beans
- 1 tablespoon extra virgin olive oil
- 1 yellow onion chopped
- 2 medium carrots chopped
- 4 cloves garlic chopped
- 1/4 teaspoon red pepper flakes
- 28 ounces low sodium fire roasted diced tomatoes
- 4 cups low sodium vegetable stock
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon kosher salt
- 1 bunch swiss chard tough stems removed and chopped into ribbons
- salt and freshly ground black pepper to taste
- freshly grated parmesan for garnish (optional)
Prep the beans:
- 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 saute for 5 minutes till softened. Add the garlic and saute for 30 seconds.
- Stir in the red pepper flakes, diced tomatoes, stock or water, rosemary, oregano, 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. When the stew has finished cooking, release the pressure slowly or quick release. If the beans need more time, select the Saute button and cook with the lid off for another 5 minutes or so.
- Remove the lid and press the Saute button. Season with additional kosher salt and pepper to taste, and add the swiss chard cooking just until wilted, about 3 minutes.
- Serve with grated parmesan cheese if desired and enjoy!
- Make this meal vegan by omitting the parmesan cheese.
- This stew is great for meal prep and is freezer friendly. It’s even better after the first day!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.