Tomato White Bean Stew with Harissa, Kale, Lemon, Parsley, and Goat Cheese

In your pressure cooker, heat up 1 tablespoon olive oil, and sauté onions until translucent (3-4 min), add in garlic and cook for additional minute. Turn off sauté. Add in remaining ingredients, minus the kale, lemon, and garnishes. Mix everything together and add in the remaining 1 tablespoon olive oil. Pressure cook for 55 min on high. Let natural release for 20 min, then do quick release. Check if beans are soft. Option to mix in kale in the pressure cooker or just top it off with kale, parsley, lemon, and goat cheese. Add more veggie broth if you want it to be more like a soup. Keep it thick if you want to eat it with toast!