Instant Pot Tuscan White Beans

Ingredients

• 2 tablespoon olive oil
• 1 large onion (chopped)
• 4 cloves garlic (minced)
• 4 slices bacon (chopped)
• 16 ounce white kidney beans (or Great Northern Beans (canned), rinsed and drained)
• 6 cups water
• 1 bay leaf
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 1 teaspoon dried rosemary
• 2 tablespoon fresh parsley (chopped)

Instructions

1. 1

   Saute: Set the instant pot to the "Saute" function and add the olive oil to heat. Next, add in the onion and let it cook for about 4 minutes until it softens and becomes translucent. Add in the garlic, and bacon, and saute for another 3 minutes. Then turn off the instant pot - press cancel - and drain any extra grease if necessary.

2. 2

   Cook beans: Add in the kidney beans, water, bay leaf, salt and pepper, and dried rosemary. Cover and lock the lid, and select "manual" or "pressure cook", on high pressure for 7 minutes. Once complete release pressure by using the quick release.

3. 3

   Finish: Drain excess liquid, if too much - reserving 1 cup. Remove the bay leaf, and once discarded, add the 1 cup of liquid back to the instant pot.

4. 4

   Serve: Garnish the beans with fresh parsley and serve at desired temperature.