Italian Beans for One (Instant Pot)
Italian beans for one is an easy one-pot vegetarian dinner that's cooked in the Instant Pot. Cook white beans from dried to get tender, richly flavored beans. Add some vegetables and enjoy with crusty bread for a full dinner.
Servings 1 person
Equipment
- Instant Pot or pressure cooker
- Measuring cups, spoons
- cutting board
- knife
- Serving spoon
- microplane or grater
Ingredients
- ⅓ cup dried white beans, rinsed Great northern, navy, cannellini, etc
- 1 cup water
- 1 teaspoon chicken bouillon paste or 1 cup chicken broth (minus the extra 1 cup water)
- 1 teaspoon Italian seasoning
- ¼ teaspoon kosher salt (optional)
- 1-2 cups chopped vegetables options: carrots, broccoli, celery, leeks, zucchini, kale/hearty greens, etc
- ½-1 clove garlic minced
Topping options
- lemon juice
- grated parmesan cheese
- red pepper flakes
- fresh parsley chopped
- serve with crusty bread
Instructions
- Add ⅓ cup rinsed white beans, 1 cup water, 1 teaspoon chicken bouillon paste, 1 teaspoon Italian seasoning, ¼ teaspoon kosher salt to Instant Pot bowl.
- Seal lid, turn knob to sealing. Set to CHILI/BEAN for 32 minutes.
- While cooking, chop 1-2 cups of vegetables. If desired. Set aside.
- When timer goes off, quick release steam. Turn off Instant Pot, set to SAUTEE setting.
- Add chopped vegetables to beans. Cook until broth thickens, about 4-6 minutes. Add ½-1 clove of minced garlic prior to serving (for a sharp, garlicky flavor, for more mild garlic flavor, add with vegetables).I also added kale with the garlic, so it didn't get cooked too much. Add earlier, if preferred.
- Top with preferred toppings (see ingredient list for ideas), serve with crusty bread. Enjoy immediately.
Video
Notes
- You can use canned white beans instead of dried beans. Just skip the 30 minute cooking time, only use about ⅓-1/2 cup of broth, and you can sautee them in a skillet over the stove.
- See stovetop instructions above recipe card to cook dried beans on the stove.
- Use whatever vegetables you have on hand.
- Don't cook down liquid for a soupy consistency. Whatever you prefer.
- I really liked this recipe with a sharp pop of garlic flavor, I added the garlic at the end of cooking the beans and vegetables. Add at beginning of sauteeing vegetables for a sweeter/more mild garlic flavor.
- Optional toppings: fresh lemon juice, grated parmesan cheese, red pepper flakes, chopped parsley, etc.
- You can make extra servings to freeze for a couple months. These beans freeze well.