Beans All’Uccelletto in Multicooker is one of the classics among Italian Recipes with instant pot, very easy to prepare and they are really delicious! You can use them as a side dish for your Main dishes with instant pot or consume them as a single dish, both hot and cold.
To prepare beans all’Uccelletto in multicooker this time I used canned precooked beans, but of course, you can cook the legumes in glass in advance, or cook the Beans with the electric pressure cooker.
When you have the cooked beans you can also choose whether to use tomato pulp or make the Tomato Sauce with instant pot or the Fresh Tomato Sauce in the microwave, see, you have so many choices! This is to say that in the simplest way, or more elaborate, you should try cooking beans all’Uccelletto in a multicooker.
Don’t miss all my other Recipes with the multicooker, and read my Guide to instant pots, but above all which ones to buy to make the most of this fantastic appliance!
Don’t miss the Recipes in the microwave and the Recipes in the air fryer.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14.1 oz canned cannellini beans
- 10.6 oz tomato pulp
What You Need to Cook Beans All’Uccelletto:
- 1 multicooker
How to Prepare Beans All’Uccelletto in Multicooker
Peel the garlic cloves and chop them finely.
Put the chopped garlic inside the multicooker along with a generous amount of oil and sauté for about 3 minutes with the sauté function.
When the oil is flavored, add the tomato pulp, beans, sage, and stir.
Season with salt and pepper to taste.
Close the pot with the pressure lid and cook for 10 minutes with the high function at 248°F.
At the end of cooking, depressurize the pot and serve the beans all’Uccelletto hot or at room temperature.
How to Store Beans All’Uccelletto in Multicooker
The beans all’Uccelletto in multicooker can be stored for 4 days in the fridge.
