Instant Pot White Bean Stew

Pour the vegetable broth (3.5 cups) into the Instant Pot. Add the dried white beans (12 ounces), shallots (3 medium), cloves (4 garlic), stalks (3 celery), or 2 small-to-medium yukon gold potato (1 large), ground cumin (1.5 teaspoon), sweet paprika (1 teaspoon), kosher salt (2 teaspoons), [black pepper to taste], and the [bouquet garni] (consisting of leaves (2 bay) and a few sprigs of [fresh thyme], tied tightly together with kitchen twine). Stir to combine.

Pour the crushed tomatoes (1 can) and scoop the tomato paste (3 tbsp) on top of the other ingredients, but do not stir, allowing the tomatoes to sit on top (this prevents the tomatoes from blocking the Instant Pot’s heat sensory and burning).

Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 12 minutes. Start 12m timer

While the stew is cooking, prepare the Gremolata Topping. Roughly chop the handful flat parsley (1 large). Using a Microplane, grate the garlic cloves (1 large) directly over the [flat parsley] and zest the organic lemon (1 small) on top of this mixture, taking care to not zest the white pith underneath the skin. Mix the [garlic cloves] and [lemon] zest into the [flat parsley] and chop until everything is finely minced. Sprinkle with a bit of the [coarse salt].

Once the 12-minute timer has completed and beeps, allow a natural pressure release.

Open the pot and taste for seasonings, adding more [kosher salt] as needed. Transfer the stew to individual bowls, and top each with some gremolata. If desired, squeeze a little [fresh lemon juice] and drizzle with a bit of [extra virgin olive oil], and serve with [whole grain bread]. Store leftovers in the fridge for up to 4-5 days.