I have owned one for about 3 years now. I turned my sister and my dad into Instant Pot lovers. Why would you want another small appliance on your kitchen counter? Because it is really good at a lot of things and it takes the pressure out of timing the cooking of many of them. Rice, beans, stew, stock, soup, braises, other grains, will turn out beautifully. Then the InstantPot will keep them warm for up to 10 hours. That’s the part I really like; set the timer and it will turn itself down to Keep Warm until you want to eat it. I can start my rice first thing, before starting the rest of dinner. No need to worry about it overcooking or getting cold. Yes, many rice cookers do the same thing but now you can jettison your rice cooker and just have an InstantPot, which does so much more.
This bean dish is stick-to-your-ribs good for those cold winter days. You can serve it as a meatless entree or as a side dish for grilled or roasted meat.
The time range I give for cooking is for altitude adjustment. Most of you live at sea level. I live at nearly 9000 feet most of the year. Use the shorter time at sea level, somewhere in the middle if you live in Denver/Boulder (about 5300 feet) and the longest time if you live way up at ski resort elevations.
Braised Rice, Cannellini, and Kale
1 cup dried cannellini or Great Northern beans, rinsed
about 3 cups water
1 Tablespoon fresh sage, chopped or 1 teaspoon dried sage, crumbled
1 1/2 teaspoon kosher salt
10-16 oz. package frozen kale, thawed*
1 cup Arborio or other short-grain rice
1 Tablespoon olive oil
2 cups stock
2 Tablespoons butter
salt to taste
1/4 teaspoon black pepper
freshly grated Parmigiano cheese and extra-virgin olive oil for garnish
Place the beans, water (should be enough to cover beans), 1 teaspoon salt, and sage in Instant Pot. Lock lid in place. Cook on Manual setting for 35-45 minutes. Let beans sit on Keep Warm for 10 minutes.
While beans are sitting, squeeze out moisture from kale.
After 10 minutes, release pressure. The beans should be tender at this point. This may not be so if your beans are older and have dried out. If they are not done, lock the lid in place, and cook them on Manual for some more time; usually 5 minutes is enough. Drain the beans and set aside. [You can do this step ahead of time. You can even use a can of Great Northern beans. Just mix the sage in with the canned beans and continue below.]
Heat up the Instant Pot on Saute. Add the olive oil to the Instant Pot (no need to clean it out), then the rice. Cook the rice for a minute, stirring constantly. Add the 1/2 teaspoon of salt, kale, and stock to the pot. Lock the lid back in place and cook on Manual for 6-8 minutes. Allow the pressure to reduce for 10 minutes on Keep Warm. Release the remaining pressure and remove lid. The risotto should be al dente at this point. Stir in beans, butter, salt to taste (how much will depend on the saltiness of your stock), and black pepper. Once the butter is melted and the beans are hot, it’s done. Garnish with Parmigiano cheese and a drizzle of olive oil.
*You can use a bunch of fresh kale instead of frozen but you will need to cook it lightly first so you can squeeze out the water. Pull the leafy bits off the stems, then steam or blanch it for 2 minutes. Cool quickly by putting it in a bowl of ice water. Squeeze out the moisture, chop coarsely, and use in place of the frozen kale.
Adapted from a recipe in Fagioli: The Bean Cuisine of Italy by Judith Barrett, Rodale, 2004.