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Instant Pot Tomato & Parmesan Navy Beans
1 Std. 5 Min.Für 6Nutri-Score A€
A
1 Std. 5 Min.
1 Std. 5 Min.Instant Pot Tomato & Parmesan Navy Beans
was Sie brauchen
Zutaten
olive oilVorräte30 ml
yellow onion (diced)Obst & Gemüse0,5 Stücke- celery (diced)Obst & Gemüse2 Stücke
garlic (minced)Obst & Gemüse3 Stücke
dried thymeGewürze1 g
dried rosemaryGewürze1 g- crushed red pepper flakesGewürze1 g
tomato pasteVorräte33 g
dried navy beans (rinsed and picked through)Vorräte454 g- crushed tomatoes (canned)Vorräte794 g
- chicken stockVorräte1,2 Liter
Parmesan rind (about 3 inches)Milchprodukte1 Stück- kosher saltGewürze6 g
black pepper (freshly ground)Gewürze1 g
Parmesan (grated, for serving)Milchprodukte30 g- fresh parsley (chopped, for serving)Obst & Gemüse10 g
pro Portion
Nährwerte
389kcal
- Kohlenhydrate
- 55 g
- Eiweiß
- 22 g
- Fett
- 9 g
was Sie verwenden
Utensilien
Schnellkochtopf
Schritt für Schritt
Zubereitung
- Schritt 1
Sauté the vegetables
- Set the Instant Pot to Sauté and heat the olive oil until shimmering.
- Add the onion and celery and sauté for 3–5 minutes, until the onion is soft and translucent.
- Schritt 2
Bloom the aromatics
- Add the garlic, thyme, rosemary and red pepper flakes.
- Sauté for 30–60 seconds, until fragrant.
- Schritt 3
Cook the tomato paste
- Stir in the tomato paste and cook for about 30 seconds, until it deepens to a brick red color.
- Schritt 4
Add beans and liquid
- Add the dried beans, crushed tomatoes, chicken stock and Parmesan rind.
- Season with generous pinches of salt and pepper and stir.
- Schritt 5
Pressure cook
- Put the lid on and set the valve to Sealed.
- Pressure cook on high pressure for 35 minutes.
- Schritt 6
Release the pressure
- Let the pressure release naturally for 15 minutes.
- Turn the valve to Venting to quick-release the remaining pressure.
- Schritt 7
Serve
- Ladle into bowls and top with grated Parmesan and chopped parsley.
- Serve with a thick slice of bread.