Instant Pot Warm White Bean Salad

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recipe by Bruce Weinstein

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

This side has Italian flavors, so consider it a go-to accompaniment for shrimp or scallops in just about any way you can prepare them. Or make a Tuscan T-bone by rubbing the meat with olive oil, a little minced garlic, crunchy sea salt, and ground black pepper, then grilling to rare or medium-rare. Serve this warm salad spooned on top of the steak.

Inspired by:

recipe updated Feb 4, 2020


  • Red onion icon
    Red onion
    1 (about 135 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Dried cannellini beans icon
    Dried cannellini beans
    1 ½ cups (about 302.4 g)
  • Water icon
    as needed
  • Olive oil icon
    Olive oil
    ¼ cup (about 54.6 g)
  • White wine vinegar icon
    White wine vinegar
    2 tbsp (about 30 g)
  • Fresh parsley icon
    Fresh parsley
    ¼ cup (about 15.6 g)
  • Capers icon
    2 tsp (about 5.8 g)
  • Fresh rosemary icon
    Fresh rosemary
    2 tsp (about 2.4 g)
  • Salt icon
    ½ tsp (about 3 g)
  • Red pepper flakes icon
    Red pepper flakes
    ¼ tsp (about 0.2 g)


  • kCook icon Instant Pot
  • kCook icon Medium bowl
  • kCook icon Colander
  • kCook icon Large mixing bowl

Step preview

  1. Add dried cannellini beans and water to a clean large mixing bowl
  2. Soak - 8 hr
  3. Drain beans into colander
  4. Pour the beans into the inner pot
  5. Add enough water so they’re submerged by 2 inches
  6. Add 1 tablespoon olive oil
  7. Close and lock the lid and turn the steam release handle to Sealing
  8. Pressure cook - Manual, High, 12 min
  9. Add olive oil and white wine vinegar to a clean medium bowl
  10. Whisk until smooth
  11. Add fresh parsley, capers, fresh rosemary, red onion, salt, red pepper flakes and garlic clove to the medium bowl
  12. Stir
  13. Release pressure -
  14. Drain the contents of the inner pot into a colander set in the sink
  15. Shake colander
  16. Add beans to dressing
  17. Toss well
  18. Serve warm
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