Vegan Instant Pot White Bean Stew
From: Ian Seddon's Cookbook
🥘 Ingredients
- dried white beans 12 oz
- medium shallots 3
- garlic cloves 4
- celery ribs 3
- 1 large or 2 small-medium Yukon Gold potatoes
- vegetable broth 3 ½ cup
- ground cumin use if you love cumin like I do 1 ½ tsp
- sweet or hot paprika 1 tsp
- bay leaves 2
- of flat-leaf parsley 2 sprig
- of fresh thyme 2 sprig
- kosher salt 1.5-2 tsp
- Freshly
- crushed tomatoes 1
- tomato paste 3 tbsp
- flat-leaf parsley 1 handful
- large garlic clove 1
- small lemon 1
- Coarse
- Extra
- Crusty
Cover the beans with 6 cup water and 2 tsp kosher salt. Soak for 8 hours or overnight, then drain and rinse them under cold water. If using canned beans, you won’t get the same texture or flavor, but you can pressure cook for 5 or 6 minutes. Also, use less vegetable broth: start with 1 1/2 cup, then add more as needed to achieve your desired texture. Don’t omit the aromatics (shallots, garlic, and celery) – they add a good amount of flavor. I use the large side of a box grater to grate the potatoes. If you don’t have a grater, just dice the potatoes. The gremolata is necessary to build flavor. Don't skip it! Storage: Store leftovers in the fridge for up to 4-5 days. You can freeze it without the gremolata in freezer-safe containers. Defrost in the fridge before reheating.
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1Gather: dried white beans , medium shallots , garlic cloves , celery ribs , 1 large or 2 small-medium Yukon Gold potatoes , vegetable broth , ground cumin use if you love cumin like I do , sweet or hot paprika . For the bouquet garni: tie the following tightly together with kitchen twine: bay leaves , of flat-leaf parsley , of fresh thyme , kosher salt , Freshly cracked black pepper to taste, crushed tomatoes , tomato paste . For the gremolata topping (see note 4): flat-leaf parsley , large garlic clove , small lemon , Coarse or flaky sea salt. For the for serving (optional):: Extra virgin olive oil, Crusty whole-grain bread.
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2Pour the vegetable broth into the Instant Pot. Add the soaked and drained white beans, shallots, garlic, celery, grated potatoes, cumin, paprika, salt, pepper, and the bouquet garni. Stir to combine.
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3Pour the crushed tomatoes and scoop the tomato paste on top of the other ingredients, but do not stir, allowing the tomatoes to sit on top (this prevents the tomatoes from blocking the Instant Pot’s heat sensory and burning).
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4Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 12 minutes.
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5While the stew is cooking, prepare the Gremolata Topping. Roughly chop the parsley. Using a Microplane, grate the garlic directly over the parsley and zest the lemon on top of this mixture, taking care to not zest the white pith underneath the skin. Mix the garlic and lemon zest into the parsley and chop until everything is finely minced. Sprinkle with a bit of the coarse or flaky sea salt.
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6Once the 12-minute timer has completed and beeps, allow a natural pressure release.
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7Open the pot and taste for seasonings, adding more salt as needed. Transfer the stew to individual bowls, and top each with some gremolata. If desired, squeeze a little fresh lemon juice and drizzle with a bit of extra virgin olive oil, and serve with whole grain bread. Store leftovers in the fridge for up to 4-5 days.