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!