Vegan Instant Pot White Bean Stew

Scaled for 4 portions · 6 steps

340 g(340g) dried white beans, such as cannellini or great northern beans, soaked overnight*3medium shallots, (diced)4garlic cloves, (chopped)3celery ribs, (sliced)1large or 2 small-to-medium Yukon Gold potatoes, (scrubbed, peeled, and grated**)3.5 cup(840 mL) vegetable broth***1–1.5 tspground cumin ((use 1.5 tsp if you love cumin like I do))1 tspsweet or hot paprika1.5–2 tspkosher salt—Freshly cracked black pepper to taste1(14.5-ounce / 410g) can crushed tomatoes3 tbsp(50g) tomato paste1 large handfulItalian flat-leaf parsley, (leaves and stems)1large garlic cloves, (peeled and left whole)1small organic lemon—Coarse or flaky sea salt—For serving ((optional): fresh lemon juice, extra virgin olive oil, and crusty whole-grain bread)—Bouquet garni: 2 bay leaves + a few sprigs of flat-leaf parsley and thyme, (tied tightly together with kitchen twine)

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