Instant Pot Minestrone

 Like most soups, this is best the day after it's made. You'll also need to add more salt than you think.

Adapted from Heidi Swanson

1 ½ cups dried pinto or borlotti beans, soaked overnight
2 tbsp extra-virgin olive oil
1 medium onion, diced
3 carrots, cut into ¼” coins
3 celery stalks, diced
2 garlic cloves, minced
1 tsp red chile flakes
6 yukon gold potatoes (the size of an egg), halved
½ green cabbage, chopped 
Parmesan rind, optional
8 cups water
2 tbsp kosher salt
1 medium bunch kale, de-stemmed and chopped
1 cup crushed tomatoes

1. Heat olive oil in the pot using the sauté function and sauté the onion, carrots, celery and garlic until softened, 5-7 minutes. Stir in the chile flakes. Add the drained and rinsed beans, potatoes, cabbage, and salt. Add 8 cups of water press CANCEL.

2. Close and seal the pot and cook on high for 18 minutes. Let the pressure naturally release for at least 20 minutes, then manually release remaining pressure. (If you have the time, you can let it completely naturally release.)

3. Remove the parmesan rind and stir in the tomatoes and chopped kale. Taste for seasonings and add more kosher salt if necessary and lots of freshly ground black pepper.

3. Serve with a dusting of parmesan cheese, a drizzle of good olive oil, and Maldon flake salt.