Step 1

Rinse beans well in a colander.

Step 2

Place into lining of Instant Pot. Add 8 cups of water to beans and stir in salt.

Step 3

Attach lid and close valve to sealed. Cook on high pressure for 30 mins. (See Note 2 below for cooking times of other white bean choices.)

Step 4

Once cooked, allow beans to do a natural release for 30 mins and then do a quick release. Drain beans of water. (See Note 3 below.)

Step 5

Cut meat and pat dry excess moisture. Generously salt and pepper. (See Note 4 below)

Step 6

Place a large enameled dutch oven over medium/high heat with oil until oil is bubbly, about 2-3 mins. Working in batches of 3, brown the beef. Setting aside each browned batch into one large bowl.

Step 7

Once beef is browned, sauté onions in beef drippings, about 3 mins.

Step 8

Add in carrots and continue sautéing for another 3 mins. Add garlic and saute an additional min.

Step 9

Add in wine and stir well.

Step 10

Return beef to dutch oven. Add tomatoes, herbs and beef broth. Stir well.

Step 11

Bring to a boil over medium/high heat and lower heat to a simmer. Cover, stir occasionally and cook for approximately 1 hour- 1 hour and 20 mins or until beef is tender.

Step 12

Once stew has simmered and beef is tender, stir in beans and continue simmering for another 25 mins.

Step 13

Working in batches, stir in spinach and continue simmering for another 5 mins or until spinach is cooked.