Instant Pot Pasta e Fagioli with White Wine and Kale

Start the "Saute" programme on your pressure cooker and set it on "high."
Add the olive oil and chopped onions and cook until the onions are softened, stirring frequently.
1 tbsp olive oil
1 large onion
Add the chopped garlic, pasta, sundried tomatoes if using, stock, wine, cannellini beans, mixed Italian herbs, and salt. Stir everything together.
4 cloves garlic
75 g sundried tomatoes (optional)
175 g short pasta
1.25 liter vegetable stock
3 cans (14 oz / 400 g) cannellini beans
125 ml white wine
2 tsp mixed Italian herbs
1 tsp sea salt
¼ tsp ground black pepper
Close the lid of the pressure cooker and cook on "high" for 5 minutes with a quick release.
Open the lid and stir in the kale and double cream. Season with black pepper and extra salt if needed.
100 g kale, stems removed, chopped
75 ml double cream (heavy cream)
Serve hot with grated Parmesan cheese (optional).
25 g Parmesan cheese, for serving, optional