Can I use canned beans instead of dried?

Absolutely! Use about 3 cans of drained and rinsed white beans, and reduce the cooking time to just 5 minutes. The texture won't be quite as creamy, but it'll still be delicious.

What if I don't have an Instant Pot?

You can make this on the stovetop! Just simmer everything together for about 1-2 hours until the beans are tender, adding more broth as needed.

Can I skip the gremolata?

You could, but I really encourage you to try it it transforms the whole dish from good to absolutely amazing.

How do I know if my beans are properly soaked?

They should be noticeably plumper and lighter in color. If you're short on time, you can quick-soak them by bringing them to a boil for 2 minutes, then letting them sit for an hour.

Instant Pot White Bean Stew with Gremolata

Name: Instant Pot White Bean Stew with Gremolata
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Vegan
Ingredients: 12 ounces (340g) dried white beans (cannellini or great northern), soaked overnight; 3 medium shallots, diced; 4 garlic cloves, chopped; 3 celery ribs, sliced; 1 large or 2 small Yukon Gold potatoes, grated; 3 1/2 cups (840mL) vegetable broth; 1 to 1 1/2 teaspoons ground cumin; 1 teaspoon sweet or hot paprika; Bouquet garni: 2 bay leaves + parsley and thyme sprigs; 1 ½ – 2 teaspoons kosher salt; Freshly cracked black pepper to taste; 1 (14.5-ounce / 410g) can crushed tomatoes; 3 tablespoons (50g) tomato paste; 1 large handful Italian flat-leaf parsley (leaves and stems); 1 large garlic clove, whole; 1 small organic lemon; Coarse or flaky sea salt; Optional for serving: fresh lemon juice, extra virgin olive oil, crusty whole-grain bread

Description

A hearty, protein-rich vegan stew made in the Instant Pot with white beans, aromatic spices, and a fresh lemon-parsley gremolata topping.

Ingredients

Scale

12 ounces (340g) dried white beans (cannellini or great northern), soaked overnight
3 medium shallots, diced
4 garlic cloves, chopped
3 celery ribs, sliced
1 large or 2 small Yukon Gold potatoes, grated
3 1/2 cups (840mL) vegetable broth
1 to 1 1/2 teaspoons ground cumin
1 teaspoon sweet or hot paprika
Bouquet garni: 2 bay leaves + parsley and thyme sprigs
1 ½ – 2 teaspoons kosher salt
Freshly cracked black pepper to taste
1 (14.5-ounce / 410g) can crushed tomatoes
3 tablespoons (50g) tomato paste
1 large handful Italian flat-leaf parsley (leaves and stems)
1 large garlic clove, whole
1 small organic lemon
Coarse or flaky sea salt
Optional for serving: fresh lemon juice, extra virgin olive oil, crusty whole-grain bread

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Instructions

Pour the vegetable broth into the Instant Pot. Add soaked and drained beans, shallots, garlic, celery, grated potatoes, cumin, paprika, salt, pepper, and bouquet garni. Stir to combine.
Pour crushed tomatoes and tomato paste on top (do not stir) to prevent burning.
Secure lid and set Pressure Cook on high for 12 minutes.
While cooking, make the gremolata: chop parsley, grate garlic and lemon zest over it, and mix finely with flaky sea salt.
Once cooking finishes, allow a natural pressure release.
Open lid, taste, and adjust seasoning. Serve topped with gremolata, lemon juice, and a drizzle of olive oil. Enjoy with whole-grain bread.

Notes

This fiber-packed vegan stew is rich in plant protein and perfect for meal prep. Add a drizzle of olive oil for healthy fats.

Nutrition

Serving Size: 1 bowl (about 450g)
Calories: 365
Sugar: 9g
Sodium: 720mg
Fat: 3g
Saturated Fat: 0.3g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 17g
Protein: 22g
Cholesterol: 0mg