Instant Pot Fiasco Beans (Fagioli al Fiasco)

I love this with all sorts of toppings, but I also enjoy it topped with a simple tangle of arugula on top, alongside a slab of well-toasted bread rubbed with a bit of olive oil and garlic. The best kind of simple food. Also, for fun, play around with the red pepper flakes here. The standard ones are delicious, but I've also experimented with others (like Aleppo or Greek chiles), and they really lend their own personality! For a vegan version, simply skip the grated cheese. If you forgot to soak your beans, one of your fellow readers (thank you Caroline!) noted success with "high pressure for 30 minutes and then natural release for about 30-45."


  • 1 pound / 433 g dried borlotti (cranberry) or cannellini beans, soaked overnight, drained
  • 6 cups / 1.5 L water
  • 1/4 cup olive oil
  • 5 medium cloves garlic, peeled & smashed
  • 5 medium sage leaves
  • 1/2 teaspoon crushed red pepper flakes
  • scant 1 teaspoon fine grain sea salt
  • 4-5 big handfuls of kale, torn into bite-sized pieces

for serving (any / all of the following):

  • herbs, scallions, lemon wedges, grated cheese, quick pickled red onions


For the Instant Pot / Electric Pressure Cooker:

  1. Place the beans, water, olive oil, garlic, sage, and red pepper flakes in the Instant Pot. Close the lid, turn the lever in the back to "seal". Pressure cook on high for 22 minutes. When finished, allow to natural release for ten minutes, and then carefully finish with quick release. Gently shake or tap the pressure cooker, and THEN carefully open away from you. Gently, stir in the salt and kale, it will collapse in a minute or two. Transfer the beans to a large serving bowl. Serve each bowl with any of the suggested toppings you like.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Serves 8


For reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1