Winter Green Pesto Beans

These Winter Green Pesto Beans are a cozy and satisfying dish perfect for colder days. Made with dried beans, fresh kale, pesto, and creamy cheese, this recipe delivers rich flavors and is effortlessly prepared in the pressure cooker. No need to soak the beans ahead of time! Feel free to use store-bought or homemade pesto.

Difficulty

Easy

Duration

70 Minutes

Diet

Vegetarian

Cooking Technique

Pressure Cook, Sauté

Keywords

All Instant Pots, Basil, Beans, Cheese, Comfort Food, Instant Pot Culinary Team, Kale, Mains, Parmesan, Pesto, Sides, Simple, Weeknight Meal, Winter

Prep Time

10 Minutes

Cook Time

60 Minutes

Servings

6 Servings

Ingredients

2 tbsp. olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
1 lb. dried great northern beans
6 ½ cups water
3 cups kale, chopped
2/3 cup pesto
1 cup Parmesan cheese, grated, plus more for serving
1/2 cup sour cream
Salt and pepper, to taste
Sliced bread, for serving
Fresh basil, torn, for serving

Instructions

Set the pressure cooker to Sauté mode. Add olive oil, onion, and garlic, and sauté for 3-5 minutes until fragrant and softened.
Add the dried beans and water. Seal the lid and Pressure Cook on High for 35 minutes. Allow a natural release for 15 minutes, then flip the valve to release any remaining pressure.
Stir in the chopped kale and set on Sauté mode. Cook for 5-8 minutes, stirring occasionally, until the mixture has reduced slightly and thickened.
Turn off the pressure cooker and stir in the pesto, Parmesan cheese, and sour cream. Adjust salt and pepper to taste.
Serve warm with sliced bread, extra Parmesan, and torn basil leaves. Enjoy!