Instant Pot White Bean Stew
Instant Pot white bean stew is a hearty, comforting vegetarian stew with creamy white beans, Swiss chard, and red pepper flakes. It's perfect for meal prep and even freezes well!
Servings: 8 servings
Calories: 125kcal
Equipment
Ingredients
- 1 lb. dried Great Northern beans
- 1 tablespoon extra virgin olive oil
- 1 yellow onion chopped
- 2 medium carrots chopped into 1/2" pieces
- 4 cloves garlic chopped
- 1/2 teaspoon red pepper flakes add 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 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 bay leaf
- 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)
Instructions
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.1 lb. dried Great Northern beans
- 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.1 tablespoon extra virgin olive oil, 1 yellow onion, 2 medium carrots, 4 cloves garlic, 1/2 teaspoon red pepper flakes
- Stir in the diced tomatoes, vegetable stock, herbs, bay leaf and salt. Add the beans and stir to combine.28 ounces fire roasted diced tomatoes, 4 cups vegetable stock, 1 teaspoon dried rosemary, 1 teaspoon dried oregano, 1 bay leaf
- 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!1 bunch swiss chard, salt and freshly ground black pepper, freshly grated parmesan
Notes
- Pro tip: You can either soak the dried beans overnight, or you can use the quick soak method outlined in the recipe card below.
- This is a fairly flexible recipe, so feel free to replace the Swiss chard with baby spinach or kale, add more red pepper flakes for extra spiciness, etc.
- Do not top with parmesan cheese to keep this recipe vegan and dairy-free.
- Store white bean stew in the refrigerator for up to 5 days or freeze for up to 3 months
Nutrition
Serving: 1serving | Calories: 125kcal | Carbohydrates: 21g | Protein: 7g | Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 550mg | Fiber: 7g | Sugar: 5g