Instant Pot Garlicky White Beans with Tomatoes

Instant Pot Garlicky White Beans with Tomatoes


3 tablespoons extra virgin olive oil
1 small yellow onion, diced (1 cup/145g)
5 garlic cloves, minced
1 pound cannellini beans, rinsed
3 1/2 cups low-sodium vegetable broth
28 ounce can crushed tomatoes
4 ounces tomato paste
1 1/2 teaspoons kosher salt, plus more to season
1 teaspoon crushed red pepper flakes
Crumbled feta, to serve
Chopped basil, to serve
Crusty toast, to serve (optional)


Add the olive oil to the bowl of the Instant Pot and press the saute button. Once hot, add the onion and a pinch of salt and saute until the onions are soft and fragrant, about 5 minutes. Add the garlic and cook for an additional 1 minute.

Turn the saute button off and add the beans, vegetable broth, tomatoes, tomato paste, salt, and red pepper flakes.  Don’t stir (best if tomatoes remain on the top as they can scorch on the bottom).

Cover the machine and press the manual button, cooking on high pressure for 40 minutes. Allow the pressure to release naturally. If the beans aren’t done cooking, cook on high pressure for another 5 minutes, then manually release the pressure (repeat if they’re still too firm).

Open the lid and stir the mixture well. Taste and adjust the seasoning, as needed.

Serve the beans over toast and top with crumbed feta and basil.