This white bean and pancetta ragout is inspired by classic French white bean stews that are simmered for hours. Using an Instant Pot cuts down on the cooking time, letting the stew build layers of flavors highlighting the pancetta and creamy texture of the white beans.The addition of a little pancetta helps the stew taste rich and flavorful while letting it stay healthy. This recipe is an excellent example of how a little pancetta can add an enormous amount of flavor and complexity to a dish.
Wash and sort the beans. Set the Instant Pot to the bean setting and cook the beans in 2 cups water, 2 cups chicken broth, along with a bay leaf and 1 tsp salt for 40 minutes.
While the beans are cooking prep the veggies and pancetta.
When the beans are done cooking, drain them and set them aside. Set the Instant Pot on sauté, add the butter and pancetta and stir until the pancetta starts to cook. Add the onion, celery, and garlic and sauté everything for a few minutes.
Add the beans back into the pot along with the rosemary, carrots, ground pepper, and 1 tsp of salt. Pour in 1-1/2 cups of stock, turn the Instant Pot to the bean setting and cook for 20 minutes.
Before serving taste and adjust the seasoning as desired.
To get 1 cup of celery, it usually takes 3 stalks of celery. For 1 cup of carrots, it usually takes 2 large carrots. Any dried white bean will work for this recipe.For more soups and stews check out our Slow Cooking section.