- Prepare time: 5 min
- Pressure Cook Time: 10 min
- Release Type: Quick
- Ready in: 15 min
- Pressure: Manual
- 2 teaspoons olive oil
- 1 cup white beans soaked overnight or quick soak
- 1 onion chopped
- 2 bay leaves
- 1/2-3/4 cup vegetable stock or water
- 3 cloves garlic minced
- 3-4 cups greens kale, chard or spinach, chopped
- 1 lemon zested,
- 1-2 tablespoons lemon juice
- drizzle extra-virgin olive oil
- salt to taste
- pepper to taste
Turn on the Sauté function on the Instant pot. Dry sauté the onions for 1-2 minutes. Add small amount of broth if onions begin to stick.
Turn off Sauté function. Add beans, vegetable stock and bay leaves to the instant pot. Set Instant Pot to pressure cook on Manual for for 7 minutes.
Begin preparing greens while contents of Instant Pot continues to cook (If using kale, remove stems and finely chop).
Zest and juice lemon. Peel and mince the garlic.
When pressure cooking is complete, allow for natural pressure release. Open up the Instant Pot and add greens, lemon zest, and garlic.
Close up the Instant pot, Set pressure to manual for 1 minute, to cook down the greens.
Quick release pressure, open the lid add lemon juice, and remove bay leaves
Serve alone or with your favorite noodles or grain. Enjoy!