Directions

1. Drain and rinse soaked cannellini beans, reserving 2 qts of liquid; set liquid aside. Add beans to the pressure cooker.

2. Add quartered white onion, crushed garlic, bay leaves, and water. Close and lock lid. Set pressure cooker to "beans" and adjust the time for 25 minutes, and press "start/stop".
3. When done, quick release, making sure all pressure is released before opening the lid. Carefully open the lid and remove beans and any liquid to a large bowl. Allow beans to cool.
4. Set the pressure cooker to "sear", press "start/stop", and add 3T of oil, tomatoes, red pepper flakes, and a pinch of salt. Cook for 5 minutes. Break up tomatoes, stir in sherry vinegar.

5. Continue cooking until tomatoes have caramelized, then transfer tomatoes to a plate; set aside.

6. Add remaining 2T of oil to the pressure cooker, then add diced onions, minced garlic. Sauté until vegetables are soft. Return caramelized tomatoes to the pressure cooker.

7. Drain cooked beans and add them to the pressure cooker with 2 qts of the reserved bean liquid, vegetable stock, and Swiss chard.
8. Close and lock lid. Set pressure cooker to "soup" adjust time to 10 minutes and press "start/stop"
9. When done, quick release and make sure all pressure is released before opening the lid.
10. Carefully open. Stir. Season to taste, if necessary. Drizzle olive oil on top and ladle into serving bowls.