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Tuscan White Bean Pork Stew with Kale
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Instant Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 lb boneless pork shoulder, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 (14 oz) can diced tomatoes
  • 2 (15 oz) cans white beans, drained and rinsed
  • 3 cups chicken broth
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 bunch kale, stems removed and leaves chopped
  • 1/2 cup grated Parmesan cheese

Instructions
 

  • Set the Instant Pot to saute mode and heat the olive oil. Add the onion and garlic, then cook until the onion softens.
  • Add the pork pieces and stir until they brown lightly on all sides.
  • Stir in the diced tomatoes, white beans, chicken broth, rosemary, and thyme. Season with salt and black pepper.
  • Secure the lid and cook on high pressure.
  • Quick release the pressure once cooking finishes, then open the lid.
  • Stir in the kale until it wilts.
  • Ladle into bowls and top each serving with grated Parmesan cheese.

Notes

Add the kale only after the pressure cooking step so it stays bright and keeps some texture. Leftovers thicken as the beans absorb broth, so add a splash of broth when reheating. Use canned beans straight from the can to keep the process simple and avoid extra soaking.
Course: Soup
Cuisine: Italian
Equipment: Instant Pot, Cutting Board, Knife