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Instant Pot White Beans With Kale and Shiitakes

Instant Pot White Beans With Kale and Shiitakes 6.000

Scott Suchman for the Washington Post; food styling by Lisa Cherkasky for The Washington Post

Instant Pot Oct 20, 2021

This nourishing one-pot meal makes the most of your multicooker. It is hearty enough for cool nights but light enough for warmer ones, too. Tender white beans meld with shiitakes and kale for a vegan, gluten-free meal that’s best served with the rich cooking liquid infused by rosemary and thyme.

You can use this recipe as a template, adapting it to your favorite mushrooms, sturdy greens and dried herbs. Serve with crusty bread or atop cooked grains to sop up the flavorful broth.

Active time: 40 mins; Total time: 1 hour 30 mins

Storage Notes: The cooked beans can be refrigerated for up to 5 days. Reheat in the microwave or on the stovetop. You also can freeze them for up to 3 months in an airtight container. Defrost overnight in the refrigerator.

6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings; makes 10 cups

  • 2 tablespoons olive oil, plus more as needed
  • 1 medium yellow onion (about 8 ounces), thinly sliced
  • 1 bunch curly kale (about 12 ounces), stems chopped and leaves roughly torn into slightly larger than bite-size pieces
  • 8 ounces fresh shiitake mushrooms, stems removed and caps cut into 1/4-inch slices (save the stems in the freezer for broth)
  • 3 cloves garlic, thinly sliced
  • 2 teaspoons fine sea or table salt, plus more to taste
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 7 cups water, plus more as needed
  • 1 pound small dried white beans, picked over and rinsed
  • Juice of 1 lemon, to taste
  • Red pepper flakes, to taste


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.

Add the water and beans to the pot and stir to combine. Cover, set the steam valve to PRESSURE (or SEALING) and turn to HIGH. After the cooker reaches high pressure, which takes 5 to 10 minutes, cook for 30 minutes. Manually release the pressure, keeping your face and hands clear of the vent. Check the beans; they should be just about cooked through, but if they're still crunchy, bring the machine back to pressure and cook for an additional 2 to 3 minutes.

When the beans are soft, add the kale leaves to the pot. It will look full, but just push them in — they’ll wilt after cooking. Bring the machine back to pressure on HIGH and cook for 2 minutes. Allow the pressure to release naturally for at least 10 minutes, then open the valve to manually release any remaining pressure.

Taste a few beans with the broth. Add the lemon juice, red pepper flakes and more salt, to taste. Serve warm, with a large helping of the flavorful liquid.

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Recipe Source

From Voraciously staff writer Becky Krystal.

Tested by Becky Krystal.

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Nutritional Facts

Calories per serving (1 1/4-cups) based on 8: 278

% Daily Values*

Total Fat: 6g 9%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 622mg 26%

Total Carbohydrates: 44g 15%

Dietary Fiber: 12g 48%

Sugar: 4g

Protein: 16g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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