Step 1

Press the SAUTE button on the Instant Pot, and press it again to bump it to SAUTE MORE. Heat the olive oil in the Instant Pot. When hot, sauté the onion, carrots, celery, and garlic until softened, 5-7 minutes. Stir in the chile flakes. Add the beans, potatoes, Parmesan rind (if using), and 8 cups of water. Press CANCEL.

Step 2

Close and seal the pot, and pressure cook on MANUAL for 40 minutes* (high). Carefully QUICK RELEASE. Gently shake or tap the pressure cooker, and then carefully open away from you. Remove the Parmesan rind, and gently stir in the salt. Taste and adjust with more if needed. Stir in the kale, and once it has collapsed stir in the tomatoes. Serve as-is, or topped with chopped olives, and a dusting of cheese.