Instant Pot vegetarian cacciatore recipe! This delicious pressure cooker vegan cacciatore is made with white beans and ready in under an hour. AMAZINGLY DELICIOUS!
Start by quick soaking your beans. Heat them with 3 cups water in a sauce pan until boiling. Rapid boil fo 2 minutes, then remove from heat. Let sit 1 hour. Strain and rinse. Or soak overnight on the counter.
Start the saute function of your Instant Pot on normal and heat the olive oil. Add the onion and saute until starting to brown, 5 minutes. Add the celery, mushrooms, and garlic and saute until softened, stirring often, 5 minutes. Add the tomato paste, diced tomatoes, rosemary, sage, thyme, and soaked beans. Give a good stir and VERY generously season with salt. Season with pepper. Hit cancel on the Instant Pot, put the lid on, and make sure the sealing valve is pointing to "sealing."
Start the pressure cook function at high pressure for 15 minutes. When the timer goes off, let naturally release for 5 minutes, then manually release the pressure.
Open the lid and start the saute function on normal again. Add the wine and the olives and saute, stirring often, until thickened, 5-10 minutes.
Turn off the Instant Pot and season to taste with salt and pepper. You may need a lot of salt.
Serve with mashed potatoes, pasta, or polenta and top with fresh parsley.
*See notes above about using canned beans
The cook time includes the time it takes for the Instant Pot to come to pressure and naturally release pressure. In a 6-quart Instant Pot, this takes 7 minutes to come to pressure.