Hearty Instant Pot White Bean Stew

This Instant Pot White Bean Stew is a simple, comforting vegan dish that’s ideal for chilly days. It features creamy Great Northern beans, Swiss chard, fire-roasted tomatoes, aromatic herbs and a touch of red pepper flakes for warmth. It’s hearty enough for dinner, freezes well, and makes excellent leftovers for meal prep.

When winter weather calls for something cozy, this Instant Pot white bean stew delivers. Although many people think of stew as a meat-based meal, a vegetarian version with abundant beans and vegetables can be equally satisfying and filling.

This recipe uses a full pound of dried Great Northern beans, giving the stew a thick, creamy texture that feels substantial and comforting. Combined with carrots, onion, garlic, herbs and Swiss chard, it becomes a Tuscan-inspired bowl of warmth. A small amount of red pepper flakes brightens the flavor without overpowering the dish; adjust the heat to your taste. If you like, finish each serving with a sprinkle of grated parmesan, or leave it out to keep the entire dish vegan.

Why you’ll love this recipe

• Quick hands-on prep—about 15 minutes—and the Instant Pot does the rest.
• Leftovers reheat and freeze well, making this a great meal-prep option.
• Naturally vegan and gluten-free when served without cheese, so it suits many dietary needs.

Recipe ingredients

• Dried Great Northern beans: Using dried beans creates a thicker, starchier cooking liquid and a creamier texture that makes this feel like a true stew. The Instant Pot speeds up the cooking compared to stovetop methods.
• Aromatics: Onion, carrot and garlic form the flavorful base. You can add diced celery if desired.
• Red pepper flakes: A small amount (about 1/4–1/2 tsp) adds warmth. Increase up to 1 tsp for more heat or omit for a milder stew.
• Fire-roasted diced tomatoes: These add a subtle smoky note. Regular diced tomatoes work too.
• Vegetable stock: Use your favorite stock to control the flavor and sodium level.
• Dried herbs: Dried rosemary, oregano and a bay leaf give the stew an Italian/Tuscan character.
• Swiss chard: Remove tough stems and slice the leaves into ribbons. Spinach or kale can be substituted if preferred.
• Parmesan: Optional garnish for non-vegan servings.

Refer to the recipe card below for exact quantities.

How to make Tuscan bean stew

This is one of those easy Instant Pot dinners. Start by sorting and rinsing the dried beans, then soak them overnight or use a quick-soak method. After soaking and draining the beans, the stew comes together in the Instant Pot with minimal effort.

Note: The Instant Pot will take roughly 10–15 minutes to reach pressure before the timed cooking cycle begins.

Pro tip: You can soak the beans overnight in cold water, or quick-soak them by bringing them to a boil, removing from heat, and letting them sit covered for an hour. Drain and rinse before using.

1. Soak and prep the beans. Rinse and sort, then soak overnight or use the quick-soak method. Drain and rinse after soaking.
2. Sauté the aromatics. Use the Instant Pot “Sauté” function with a tablespoon of olive oil. Cook chopped onion and carrot until softened, then add garlic and red pepper flakes and cook another 30 seconds.
3. Add the remaining ingredients. Stir in fire-roasted tomatoes, vegetable stock, dried rosemary, oregano, a bay leaf, soaked beans and salt. Stir to combine.
4. Pressure cook. Lock the lid and cook on the Beans/Chili setting or high pressure for 20 minutes. Allow pressure to release according to your preference.
5. Finish with greens. Open the lid, switch to “Sauté,” taste and adjust seasoning, then add Swiss chard and cook until just wilted, about 2–3 minutes. Serve warm with grated parmesan if desired.

Recipe FAQs

Serving suggestions

This stew pairs beautifully with crusty bread for dipping or a simple green salad to add freshness. For a heartier meal, serve with focaccia or skillet cornbread. Garnish with freshly grated parmesan or leave it out to keep the dish vegan.

Recipe notes

• Soaking options: Overnight soak or a quick soak (boil then rest for 1 hour) both work—do not add salt during soaking.
• Swap the Swiss chard for baby spinach or kale if desired.
• Adjust red pepper flakes to control spiciness.
• Refrigerate leftovers up to 5 days or freeze up to 3 months.

Instant Pot White Bean Stew — Recipe Card

Servings: 8

Prep time: 15 mins • Cook time: 30 mins • Additional time: 10 mins • Total time: 55 mins

A hearty vegetarian stew with creamy white beans, Swiss chard and a light kick from red pepper flakes. Freezes and reheats well.

Ingredients

• 1 lb dried Great Northern beans, sorted and soaked
• 1 tablespoon extra virgin olive oil
• 1 yellow onion, chopped
• 2 medium carrots, chopped into 1/2″ pieces
• 4 cloves garlic, chopped
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 28 ounces fire-roasted diced tomatoes
• 4 cups vegetable stock
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 bunch Swiss chard, stems removed and leaves sliced into ribbons
• Salt and freshly ground black pepper, to taste
• Freshly grated parmesan, for garnish (optional)

Instructions

1. Rinse and sort the dried beans, then soak overnight or use a quick-soak (bring to a boil, remove from heat and let sit covered for 1 hour). Drain and rinse.
2. Set the Instant Pot to Sauté and heat the olive oil. Cook onion and carrot until softened, about 5 minutes. Add garlic and red pepper flakes; cook 30 seconds.
3. Stir in the diced tomatoes, vegetable stock, rosemary, oregano, bay leaf and a pinch of salt. Add the soaked beans and combine.
4. Lock the lid and cook on Beans/Chili or high pressure for 20 minutes. Allow the pressure to release according to your preference.
5. Open the lid, switch to Sauté, season to taste, then add the Swiss chard and cook until wilted (about 2–3 minutes). Serve hot with parmesan if desired.

Notes

• Overnight soaking or quick soak both work—do not add salt during soaking.
• Swap greens, increase spices, or omit cheese to make this vegan.
• Store in the refrigerator up to 5 days or freeze up to 3 months.

Nutrition (per serving, approximate)

• Calories: 125 kcal
• Carbohydrates: 21 g
• Protein: 7 g
• Fat: 3 g
• Fiber: 7 g
• Sodium: 550 mg (varies with stock)

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