A white beans, kale and mushroom Instant Pot recipe that’s good to the last drop


Set your 6-quart multicooker to SAUTE (high) and add the oil. Once the oil is shimmering, add the onions and kale stems and saute until the onions start to turn golden and the stems soften, 6 to 8 minutes, stirring occasionally. Add the mushrooms and saute, stirring often, until they’ve softened and given up some of their liquid. If you start to get a lot of browning on the bottom (some is good for flavor!), add a splash of water, scraping up the bits, and turn down the heat as needed. Add the garlic, salt, rosemary and thyme, rubbing the herbs between your fingers as you drop them in. Cook, stirring constantly, just until fragrant, about 30 seconds. Press CANCEL to turn off the heat.


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