Step 1

Combine the beans, water, and salt in the Instant Pot. Leave the pot turned off and let the beans soak for 10 to 12 hours or up to overnight.

Step 2

Secure the lid and set the Pressure Release to Sealing. Select the Bean/Chili setting and set the cooking time for 15 minutes at high pressure.

Step 3

Let the pressure release naturally for 15 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot, ladle out 1 cup of the cooking liquid, and set the liquid aside. Wearing heat-resistant mitts, lift the inner pot out of the Instant Pot and drain the beans in a colander. Return the now-empty inner pot to the Instant Pot housing.

Step 4

Select the Sauté setting and heat the 1/4 cup olive oil in the pot. Add the garlic, onion, and celery and sauté for about 5 minutes, until the onion has softened. Add the drained beans, the reserved 1 cup liquid, the tomatoes, oregano, and pepper and stir well.

Step 5

Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Bean/Chili setting and set the cooking time for 5 minutes at high pressure.

Step 6

Let the pressure release naturally for at least 15 minutes, then move the Pressure Release to Venting to release any remaining steam.

Step 7

Ladle the beans into a serving dish. Sprinkle the parsley and feta cheese over the beans, drizzle with the remaining 2 tablespoons olive oil, and serve.