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Instant Pot Tomato & Parmesan Navy Beans
1 h 5 minServes 6Nutri-Score A€
A
1 h 5 min
1 h 5 minInstant Pot Tomato & Parmesan Navy Beans
what you need
Ingredients
olive oilPantry30 ml
yellow onion (diced)Produce0.5 pieces- celery (diced)Produce2 pieces
garlic (minced)Produce3 pieces
dried thymeSpices1 g
dried rosemarySpices1 g- crushed red pepper flakesSpices1 g
tomato pastePantry33 g
dried navy beans (rinsed and picked through)Pantry454 g- crushed tomatoes (canned)Pantry794 g
- chicken stockPantry1.2 litres
Parmesan rind (about 3 inches)Dairy1 piece- kosher saltSpices6 g
black pepper (freshly ground)Spices1 g
Parmesan (grated, for serving)Dairy30 g- fresh parsley (chopped, for serving)Produce10 g
per serving
Nutrition
389kcal
- Carbs
- 55 g
- Proteins
- 22 g
- Fat
- 9 g
what you’ll use
Tools
Pressure cooker
step by step
Method
- Step 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.
- Step 2
Bloom the aromatics
- Add the garlic, thyme, rosemary and red pepper flakes.
- Sauté for 30–60 seconds, until fragrant.
- Step 3
Cook the tomato paste
- Stir in the tomato paste and cook for about 30 seconds, until it deepens to a brick red color.
- Step 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.
- Step 5
Pressure cook
- Put the lid on and set the valve to Sealed.
- Pressure cook on high pressure for 35 minutes.
- Step 6
Release the pressure
- Let the pressure release naturally for 15 minutes.
- Turn the valve to Venting to quick-release the remaining pressure.
- Step 7
Serve
- Ladle into bowls and top with grated Parmesan and chopped parsley.
- Serve with a thick slice of bread.