Step 1

Using the sauté setting of an Instant Pot, saute onion and garlic in the oil while you chop the rest of the veggies, adding them as you go.

Step 2

Add the fennel, carrots and saute 3-4 minutes. Add beans, diced tomatoes, broth or stock, water,  salt, and Italian seasoning.  Stir in the dry pasta and optional lacinato kale and set the pressure cooker to high for 10 minutes.

Step 3

While it’s cooking make the Gremolata.

Step 4

Once the ten minutes are up, release the pressure manually (throw a kitchen towel over the pressure release valve to help mitigate the steam).

Step 5

Taste and add more salt, to taste. Add pepper and chili flakes if you like. If it tastes bland, it needs salt. 😉

Step 6

Serve in bowls with Gremolata, crusty bread and optional grated pecorino or parmesan if you like.