This Instant Pot white bean and kale recipe is good to the last drop of herby, earthy broth

By KarenB1961 Benevento

This Instant Pot white bean and kale recipe is good to the last drop of herby, earthy broth

Name: This Instant Pot white bean and kale recipe is good to the last drop of herby, earthy broth
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Cuisine: European, Mediterranean
Ingredients: 2 tablespoons olive oil, plus more as needed; 1 medium yellow onion (about 8 ounces), thinly sliced; 1 bunch curly kale (about 12 ounces), stems chopped and leaves roughly torn into slightly larger than bite-size pieces; 8 ounces fresh shiitake mushrooms, stems removed and caps cut into 1/4-inch slices (save the stems in the freezer for broth); 3 cloves garlic, thinly sliced; 2 teaspoons fine sea or table salt, plus more to taste; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 7 cups water, plus more as needed; 1 pound small dried white beans, picked over and rinsed; Juice of 1 lemon, to taste; Red pepper flakes, to taste; Per serving (1 1/4 cups), based on 8

9 steps

Prep:40minCook:50min

Not quite a soup but not just a pot of beans either, this vegan, gluten-free recipe lets your Instant Pot cook the star ingredient to creamy perfection.

Updated at: Thu, 17 Aug 2023 03:00:34 GMT

Nutrition balance score

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Ingredients

8 servings

2 tablespoonsolive oil

plus more as needed

1yellow onion

medium, thinly sliced

1 bunchcurly kale

stems chopped and leaves roughly torn into slightly larger than bite-size pieces

8 ouncesfresh shiitake mushrooms

stems removed and caps cut into 1/4-inch slices, save the stems in the freezer for broth

3cloves garlic

thinly sliced

2 teaspoonsfine sea salt

or table, plus more to taste

1 teaspoondried rosemary

1 teaspoondried thyme

7 cupswater

plus more as needed

1 pounddried white beans

small, picked over and rinsed

Instructions

Step 1

Recipe note The cooked beans can be refrigerated for up to 5 days. Reheat in the microwave or on the stovetop. You also can freeze them for up to 3 months in an airtight container. Defrost overnight in the refrigerator.

Step 2

Step 1

Step 3

Set your 6-quart multicooker to SAUTE (high) and add the oil. Once the oil is shimmering, add the onions and kale stems and saute until the onions start to turn golden and the stems soften, 6 to 8 minutes, stirring occasionally. Add the mushrooms and saute, stirring often, until they’ve softened and given up some of their liquid. If you start to get a lot of browning on the bottom (some is good for flavor!), add a splash of water, scraping up the bits, and turn down the heat as needed. Add the garlic, salt, rosemary and thyme, rubbing the herbs between your fingers as you drop them in. Cook, stirring constantly, just until fragrant, about 30 seconds. Press CANCEL to turn off the heat.

Step 4

Step 2

Step 5

Add the water and beans to the pot and stir to combine. Cover, set the steam valve to PRESSURE (or SEALING) and turn to HIGH. After the cooker reaches high pressure, which takes 5 to 10 minutes, cook for 30 minutes. Manually release the pressure, keeping your face and hands clear of the vent. Check the beans; they should be just about cooked through, but if they’re still crunchy, bring the machine back to pressure and cook for an additional 2 to 3 minutes.

Step 6

Step 3

Step 7

When the beans are soft, add the kale leaves to the pot. It will look full, but just push them in — they’ll wilt after cooking. Bring the machine back to pressure on HIGH and cook for 2 minutes. Allow the pressure to release naturally for at least 10 minutes, then open the valve to manually release any remaining pressure.

Step 8

Step 4

Step 9

Taste a few beans with the broth. Add the lemon juice, red pepper flakes and more salt, to taste. Serve warm, with a large helping of the flavorful liquid.