Instant Pot White Bean And Potato Stew Recipe

If you own an Instant Pot, you know the happy feeling you get when you know dinner is going to be made in one pot and it's going to taste like it's been simmering all day. Plus, once you've dumped everything in, you're free to relax after a long day at work or slip out to do an errand instead of laboring over the stove. Wellness coach and recipe developer Miriam Hahn brings us this recipe and says, "I love a good one-pot meal and this white bean and potato stew is a hearty and nutritious bowl of goodness. It's packed with a medley of flavors, is budget-friendly, and lasts well in the fridge for leftovers the rest of the week." Who doesn't love a meal that can deliver all of that? So, grab some healthy ingredients, and let's create a comforting bowl of filling and satisfying stew that can be enjoyed year-round.

Because the Instant Pot is a whiz at cooking beans from scratch, pick up some dry white beans, either cannellini or great northern. The other ingredients we need in that same neck of the woods are vegetable broth, cumin, paprika, salt, crushed tomatoes, and tomato paste. Then, head on over to the produce area and grab kale, shallots, garlic, celery, Yukon potatoes, lemon, flat leaf parsley, and basil. "I prefer to use lacinato kale for this recipe because it's a little more delicate, but curly kale definitely works too or even spinach," Hahn explains.

Because we're using dry beans, you'll have a small task the night before you make this delicious stew. Rinse them in a colander and add them to a large bowl and cover by at least 3 inches with water. Then cover the bowl loosely and let sit overnight or at least 8 hours. When you're ready to make the recipe, drain and discard the water. To get the vegetables prepped, strip the kale from the stems, discard and cut the leaves into slivers. Then dice the shallots, garlic, celery, and potatoes.

Now we're ready to dump in the bulk of the ingredients and get the cooking going. "One of my favorite features of the Instant Pot is the "keep warm" setting. This allows you to prepare this earlier than when you need it and it will be kept warm without further cooking it until you are ready to serve," Hahn remarks. 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. (This helps avoid the burn notification) 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's in the natural release stage, chop the basil and parsley.

After the natural release period is over go ahead and 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. Stir to wilt the kale for a few minutes then ladle the stew into bowls. Top with fresh parsley and basil and optional Parmesan cheese for a finishing touch. You can eat this as a complete meal or it pairs well with a fresh salad and thick crusty bread. Get ready for comfort food coming your way!