Ligurian Bean and Barley Stew Pressure Cooker Recipe

The night before, soak each bean variety separately. Or quick-soak the beans - for now, each variety should be treated separately.Rinse the chickpeas and put them in the pressure cooker with the garlic clove, tea infuser filled with spices, the water, barley and salt. For pressure cookers with a jiggler or weight-modifyed pressure valve (these make a lot of noise and release vapor during operation) add a 1 Tbsp of Olive Oil to control foaming. For modern spring-valve or electric pressure cookers (these use a spring valve) you can omit doing this - because we will not be using the valve to release pressure in this recipe.Next, add the steamer basket containing the rinsed canellini beans.Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 15 minutes at high pressure.When time is up, open the pressure cooker using the Natural Release method - move the cooker to cold burner and don't do anything and wait for the pressure to come down naturally (this could take up to 20 minutes).Pour the beans from the steamer basket into the pot, remove the tea infuser. Adjust for salt and pepper, stir well and let stand for about 5 minutes before serving.Scoop into individual bowls and garnish with optional cheese ribbons a drizzle of unfiltered, or your best, olive oil.