Fasolada (Greek white bean soup) with gremolata

Put the chopped onion, carrots and celery in the Instant Pot with the olive oil and a pinch of salt; mix.

Saute on the saute setting about 8 minutes, until soft without much colour.

Add the grated garlic and mix, then drain the soaked beans and add them.

Add the canned tomatoes, crushed red pepper flakes, black pepper and 1 teaspoon salt.

Add water (or vegetable or chicken broth) to cover the beans by about two inches.

Put the lid on and seal the vent; pressure cook 40 minutes (the pot takes 10 to 15 minutes to come to pressure).

Let the pressure release naturally about 20 minutes, then move the valve to vent the remaining steam.

For the gremolata, finely grate the garlic into a big bowl and add the zest of one lemon and the juice of both lemons.

Finely chop the parsley leaves and the rosemary leaves and combine in the bowl.

Add a pinch of crushed red pepper flakes if wanted, about half a cup of olive oil and a pinch of salt; mix. Keeps a few days refrigerated.

If the beans are not done, pressure cook another 10 minutes and natural release another 10 minutes.

Mix, taste and add more salt as needed.

Serve topped with the gremolata, or with fresh parsley and oregano; with olives, feta and toasted bread.