Chard, potato, and white bean stew

I've been trying to use up things in the freezer and some white beans were calling my name. It has been generally colder and rainy than normal this spring, so I found this recipe for Chard, potato, and white bean stew.
I used cooked beans and did this in the instant pot, so it was quite a bit faster than the original instructions. After sautéing the onions and garlic, I did 4 min on high with a quick release with the potatoes, beans, herbs, and 4 cups of water. This took a while to come to pressure, but once done, I added the chopped chard. I also didn't use the stems so as to appeal more to the picky eaters.  I probably could have left the beans and added with the chard because they got even softer. Overall I thought it was good. Leela ate most, but didn't like the chard. Ebon ate some, probably out of pity. Not sure if I will make this again, but it's definitely a good use for chard and beans.


INGREDIENTS

1 cup dried white beans, soaked for 6 hours or overnight in 1 quart water 

A bouquet garni made with 1 bay leaf, a couple of sprigs of fresh thyme, and a Parmesan rind, tied together with kitchen string

Salt

1 generous bunch red chard (3/4 to 1 pound)
2 tablespoons olive oil
1 medium onion, chopped
2 to 4 garlic cloves (to taste), sliced
1 pound Yukon gold potatoes, scrubbed and cut into 1/2-inch dice
1 teaspoon fresh thyme leaves
Freshly ground pepper
1 to 2 tablespoons chopped fresh parsley (optional)
Freshly grated Parmesan cheese for serving

PREPARATION

1. Drain the beans and combine with 1 quart of fresh water in a casserole or Dutch oven. Bring to a simmer. Skim off any foam, then add the bouquet garni. Reduce the heat, cover and simmer 1 hour. Add 1 teaspoon salt.
2. Meanwhile, stem and clean the red chard leaves in 2 changes of water. Rinse the stems and dice. Set aside. Cut the leaves in ribbons, or coarsely chop, and set aside.
3. Heat the olive oil in a heavy nonstick skillet over medium heat and add the onion and chard stems. Cook, stirring often, until tender, about 5 minutes. Add the garlic and continue to cook, stirring, until the garlic is fragrant, about 1 minute. Add the potatoes and stir together, then transfer to pot with the beans. Bring back to a simmer, cover and simmer 30 minutes, or until the potatoes and beans are tender. Taste and adjust salt.
4. Add the chard and thyme leaves to the pot, cover and simmer for 15 minutes. The chard should be very tender. Stir in freshly ground pepper to taste and the parsley. Taste, adjust seasonings and serve, passing the Parmesan to sprinkle on the top.