Instant Pot Cannellini Bean and Roasted Fennel Dip

Name: Instant Pot Cannellini Bean and Roasted Fennel Dip
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 large (600 g) fennel bulbs, with fronds, cut in half lengthwise, white cores removed, halves cut into ½-inch (1.3 cm) wedges, fronds reserved; 3 tablespoons (45 ml) extra-virgin olive oil; ½ teaspoon (3 g) fine sea salt; to taste freshly ground black pepper; 1½ cups (300 g) dried cannellini beans, soaked and drained; 3 cups (720 ml) unsalted vegetable broth; ½ cup (120 ml) dry white wine; 4 sprigs (8 g) fresh thyme sprigs; 3 cloves (15 g) garlic cloves, smashed; ¾ teaspoon (4 g) fine sea salt; 2 tablespoons (30 ml) extra-virgin olive oil; 2 tablespoons (30 ml) fresh lemon juice; 2 tablespoons (5 g) reserved fennel fronds, finely chopped; ¼ teaspoon (1 g) Calabrian chili paste or red pepper flakes (optional)

From the MyKitchenBank Kitchen

A silky, rustic Italian-inspired dip combining tender cannellini beans with caramelized roasted fennel, finished with white wine, fresh thyme, and good olive oil. The Instant Pot cooks the beans quickly while the fennel roasts until sweet and jammy, then everything blends into a luxurious spread perfect with crostini, crackers, or fresh vegetables.

Prep: 20 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 10 min
Makes: About 2 cups (480 ml)

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Ingredients

8 servings

Roasted fennel
2 large (600 g) fennel bulbs, with fronds, cut in half lengthwise, white cores removed, halves cut into ½-inch (1.3 cm) wedges, fronds reserved
3 tablespoons (45 ml) extra-virgin olive oil
½ teaspoon (3 g) fine sea salt
to taste freshly ground black pepper
Beans and broth
1½ cups (300 g) dried cannellini beans, soaked and drained
3 cups (720 ml) unsalted vegetable broth
½ cup (120 ml) dry white wine
4 sprigs (8 g) fresh thyme sprigs
3 cloves (15 g) garlic cloves, smashed
¾ teaspoon (4 g) fine sea salt
For finishing
2 tablespoons (30 ml) extra-virgin olive oil
2 tablespoons (30 ml) fresh lemon juice
2 tablespoons (5 g) reserved fennel fronds, finely chopped
¼ teaspoon (1 g) Calabrian chili paste or red pepper flakes (optional)

Equipment (6)

Instant Pot (6-quart or larger)
Large baking sheet
Immersion blender or food processor
Knife and cutting board
Measuring cups and spoons
Paper towels

Steps

Before you start

Preheat oven to 425°F (220°C)
If using dried beans, soak them overnight or use the quick-soak method (boil 2 minutes, then rest 1 hour)
Have the Instant Pot trivet and pot ready

1
Roast the fennelOven 425°F / 220°C
- Toss the fennel wedges with 3 tablespoons (45 ml) olive oil, ½ teaspoon (3 g) salt, and black pepper.
- Spread on a large baking sheet in a single layer.
- Roast at 425°F (220°C) for 25–28 minutes, stirring halfway through, until the wedges are golden brown at the edges and very tender.
- The fennel will caramelize and smell sweet and slightly anise-like when done.
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Ready when: Fennel is deep golden at the edges and very tender when pierced with a fork
Tip: Don't crowd the pan; spread wedges in a single layer so they caramelize instead of steam.
2
Cook beans in Instant Pot
- Place the Instant Pot trivet in the pot and add 3 cups (720 ml) vegetable broth.
- Add the drained cannellini beans, ½ cup (120 ml) white wine, 4 thyme sprigs, 3 smashed garlic cloves, and ¾ teaspoon (4 g) salt.
- Stir once.
- Lock the lid and set to high pressure for 20 minutes.
- The cooking starts immediately.
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Tip: Make sure the Instant Pot seals properly; you'll hear a hiss when pressure builds.
3
Release pressure and drain beans
- When the timer beeps, allow 10 minutes of natural pressure release.
- Then manually release any remaining pressure by carefully opening the steam release valve.
- The beans should be very tender.
- Pour the beans into a fine-mesh strainer and drain well, discarding the cooking liquid, thyme sprigs, and garlic.
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Ready when: Beans are very soft and break easily when pressed
Tip: Don't rush the natural release; it helps the beans finish cooking gently.
4
Combine and blend
- In the Instant Pot or a large bowl, combine the drained beans with the roasted fennel.
- Use an immersion blender to blend the mixture on high until mostly smooth, about 2–3 minutes, leaving a few small chunks for texture.
- Alternatively, transfer to a food processor and pulse until you reach your desired consistency.
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Ready when: Mixture is creamy and mostly smooth with visible specks of fennel
Tip: Leave some texture—overblending makes the dip dense and gluey. Stop when it's silky but not completely uniform.
5
Finish the dip
- Stir in 2 tablespoons (30 ml) olive oil and 2 tablespoons (30 ml) lemon juice.
- Taste and adjust salt and pepper as needed.
- Fold in 2 tablespoons (5 g) chopped fennel fronds.
- If using, drizzle with a small amount of Calabrian chili paste or sprinkle with red pepper flakes for a gentle heat.
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Tip: Add lemon juice gradually to taste; acidity brightens the dip but too much can overwhelm the delicate fennel flavor.

Good to know

Tips

To avoid watery beans, make sure to drain them very thoroughly before blending.
The dip will thicken slightly as it cools; serve it warm or at room temperature for the silkiest texture.
Roasted fennel can be made up to 1 day ahead; store in an airtight container in the fridge and bring to room temperature before blending.
For a richer dip, fold in 2–3 tablespoons (30–45 ml) of mascarpone or crème fraîche after blending.

Make ahead

Prepare through step 4 up to 2 days ahead; store covered in the refrigerator. Bring to room temperature and stir in the lemon juice and finishing olive oil just before serving.

Storage & reheating

Room temperature: up to 4 hours (best served at room temperature or slightly warm). Refrigerator: up to 5 days in a covered container. Freezer: up to 3 months; thaw overnight in the fridge and stir to recombine before serving. To reheat, place in a small saucepan over low heat and stir in 1–2 tablespoons water or broth to restore creaminess.

Substitutions

dried cannellini beans, soaked and drained → Great Northern beans or white kidney beans. Same cooking time; these will give a slightly earthier, less delicate flavor.
dry white wine → Dry vermouth or additional vegetable broth. Vermouth adds herbal depth; broth alone makes the dip less complex.
fresh thyme sprigs → Fresh sage or oregano. Use the same amount; sage will add earthiness, oregano adds a Mediterranean character.
fennel bulbs, with fronds → Leeks (white and light green parts only) or celery root. These lack fennel's anise note but offer similar sweetness when roasted. You may need to roast slightly longer.