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Rinse and sort the dried beans, discarding any beans that are discolored or cracked. Place in a large soup pot and fill with water until covered by 1-2 inches. Soak the beans using the overnight or quick soak methods described below. Do not add salt.
Overnight soak: Cover and place in the refrigerator overnight.
Quick soak: Cover and bring to a boil over high heat. Once boiling, remove from heat and let stand covered for 1 hour.
Once soaked, drain the beans in a colander and rinse with cold water.
Press the Saute button on the Instant Pot and select 6 minutes, then add the olive oil. When the oil is hot, add the onion and carrot and saute for 5 minutes till softened. Add the garlic and saute for 30 seconds.
Stir in the red pepper flakes, diced tomatoes, stock or water, rosemary, oregano, bay leaf and salt. Add the beans and stir to combine.
Lock the lid in place and select the Beans/Chili button or Pressure mode for 20 minutes. When the stew has finished cooking, release the pressure slowly or quick release. If the beans need more time, select the Saute button and cook with the lid off for another 5 minutes or so.
Remove the lid and press the Saute button. Season with additional kosher salt and pepper to taste, and add the swiss chard cooking just until wilted, about 3 minutes.
Serve with grated parmesan cheese if desired and enjoy!