Instant Pot Tuscan White Beans and Grain Medley

Name: Instant Pot Tuscan White Beans and Grain Medley
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Tuscan
Ingredients: 1 cup (180 g) pearl farro, rinsed; ½ cup (95 g) millet, rinsed; 2 cans (15 oz each) (850 g) canned cannellini beans (or great northern beans), drained and rinsed; 3 cups (720 ml) low-sodium vegetable broth; 4 cloves (20 g) garlic cloves, minced; 2 sprigs (5 g) fresh rosemary sprigs, whole or roughly chopped; 2 tablespoons (30 ml) extra-virgin olive oil; ¾ cup (180 ml) diced canned tomatoes; 1 teaspoon (5 g) sea salt; ½ teaspoon (1 g) freshly ground black pepper; ¼ teaspoon (½ g) red pepper flakes (optional); ¼ cup (10 g) fresh flat-leaf parsley, roughly chopped, for garnish (optional); 1 teaspoon (2 g) lemon zest, finely grated (optional)

From the MyKitchenBank Kitchen

A hearty, one-pot Tuscan-inspired dish combining tender farro and millet with creamy white beans, garlic, and fresh rosemary in a savory vegetable broth. Ready in under 45 minutes, it's a satisfying side dish or light main course packed with fiber and plant-based protein.

Prep: 10 min
Cook: 25 min
Wait: 8 min
Total: 43 min
Makes: 6 servings (about 1¼ cups per serving)

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Ingredients

6 servings

1 cup (180 g) pearl farro, rinsed
½ cup (95 g) millet, rinsed
2 cans (15 oz each) (850 g) canned cannellini beans (or great northern beans), drained and rinsed
3 cups (720 ml) low-sodium vegetable broth
4 cloves (20 g) garlic cloves, minced
2 sprigs (5 g) fresh rosemary sprigs, whole or roughly chopped
2 tablespoons (30 ml) extra-virgin olive oil
¾ cup (180 ml) diced canned tomatoes
1 teaspoon (5 g) sea salt
½ teaspoon (1 g) freshly ground black pepper
¼ teaspoon (0.5 g) red pepper flakes (optional)
¼ cup (10 g) fresh flat-leaf parsley, roughly chopped, for garnish (optional)
1 teaspoon (2 g) lemon zest, finely grated (optional)

Equipment (4)

6-quart (5.7 L) Instant Pot or similar electric pressure cooker
Measuring cups and spoons
Wooden spoon or silicone spatula
Instant-read thermometer (optional)

Steps

Before you start

Have all ingredients measured and ready (mise en place) before starting
If using dried beans, soak them overnight or quick-soak for 1 hour; canned beans work best for speed
Read your Instant Pot manual for venting steps if unfamiliar with natural release

1
Sauté aromatics
- Set your Instant Pot to the sauté function on medium heat.
- Pour in the olive oil and wait 1 minute for it to shimmer.
- Add the minced garlic and sauté for 30 seconds until fragrant.
- Do not let garlic brown.
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Ready when: Garlic is fragrant and barely golden
Tip: Sauté garlic briefly—burnt garlic tastes bitter and will affect the whole dish
2
Toast grains
- Add the rinsed farro and millet to the pot and stir constantly for 2 minutes.
- The grains should smell nutty and begin to turn slightly golden.
- This toasting step deepens the flavor.
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Ready when: Grains are fragrant and lightly golden
Tip: Keep stirring so grains toast evenly without sticking
3
Deglaze and add base
- Pour in 3 cups (720 ml) of vegetable broth while stirring and scraping the bottom of the pot to dissolve any browned bits.
- Add the drained white beans, diced tomatoes with their juice, sea salt, black pepper, and the fresh rosemary sprigs.
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Ready when: All ingredients are evenly combined and liquid is simmering
Tip: Scraping the pot releases flavor—don't skip this step
4
Pressure cook
- Turn off sauté mode.
- Lock the lid into place and set the vent to 'sealing.' Select high pressure and set the timer for 10 minutes.
- The pot will take about 5 minutes to reach pressure, then begin counting down.
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Ready when: Pressure indicator shows the pot is at high pressure
Tip: The first 5 minutes is just pressurizing—don't worry if nothing seems to happen
5
Natural release
- When the timer beeps, do not quick-release.
- Instead, let the pot sit undisturbed for 8 minutes.
- The pressure will drop naturally.
- Then carefully turn the vent to 'venting' to release any remaining steam and open the lid away from your face.
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Ready when: Float valve (pressure indicator) drops below the line on the lid
Tip: Natural release prevents the grains from becoming mushy and gives better texture
6
Check doneness and season
- Open the lid and stir gently with a wooden spoon.
- The farro should be tender but still have a slight bite, the millet should be fluffy, and the beans should be creamy.
- If the mixture is still too wet, set to sauté on medium and cook uncovered for 1–2 minutes while stirring.
- Remove the rosemary sprigs.
- Taste the dish and add more salt, pepper, and a pinch of red pepper flakes if desired.
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Ready when: Farro is tender with a slight chew, no excess liquid remains at the bottom
Tip: Remove the rosemary sprigs before serving so guests don't accidentally bite into them
7
Finish and serve
- Divide into bowls or a serving dish.
- Drizzle with a bit more olive oil, scatter fresh parsley on top, and add a small pinch of lemon zest if desired.
- Serve warm.
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Tip: Fresh herbs and lemon zest brighten the flavors just before eating

Good to know

Tips

For deeper flavor, stir in 2 tablespoons of sun-dried tomato paste after cooking and before serving.
This dish pairs beautifully with a simple arugula salad dressed with lemon and olive oil on the side.
If your Instant Pot is smaller (3–4 quart), halve all the ingredients; the cook time remains the same.
Frozen spinach or kale can be stirred in after cooking for extra greens—no need to thaw it first.

Make ahead

Prepare the dish up to 2 days ahead. Cool completely, cover, and refrigerate. Reheat gently on the stovetop over medium heat with a splash of broth or water, stirring occasionally, until warmed through (5–7 minutes).

Storage & reheating

Room temperature (2 hours maximum); refrigerator (up to 3 days in an airtight container); freezer (up to 3 months). Thaw overnight in the fridge and reheat on the stovetop or microwave with a splash of broth.

Substitutions

canned cannellini beans (or great northern beans) → Great northern beans, navy beans, or even canned chickpeas. Any creamy white or mild bean works; use the same weight (850 g / 30 oz). Avoid dark beans, which muddy the color.
pearl farro → Spelt berries, barley, or wheat berries (in equal weight). All require the same 10-minute pressure-cook time. Spelt is milder; barley is earthier.
millet → Quinoa (rinsed) or additional farro. Use the same 95 g / 0.5 cup amount. Quinoa will break down slightly but add a delicate texture.
fresh rosemary sprigs → Dried rosemary (use 1 teaspoon) or fresh thyme sprigs (use 3–4 sprigs). Dried herbs are more concentrated. Fresh thyme provides a lighter, more delicate flavor.