At least 12 hours before you make your beans, add them to a large bowl with plenty of water so they remain submerged and leave them to soak at room temp for 12-16 hours. Then drain and place to one side whilst you prep your sauce.

Dice an onion, finely chop the celery, peel and dice the carrot and mince the garlic.

Set the instant pot on the saute setting, 'normal' heat for 15 minutes. Let it heat up for a few minutes, then add the oil, onion, celery, carrot and garlic, saute for 5-7 minutes, stirring often.

Then add the white wine and allow to cook off for 5 minutes.

Add the soaked butter beans and the remaining ingredients from the chopped tomatoes to the cup of water, stir together and press the cancel button.

Put the lid onto the base and press the pressure cook button. Set it to 22 minutes on 'high'.

Once the time is up press cancel and allow the instant pot to naturally depressurise for at least 20 minutes, if not fully.

After 20 minutes, press the release button on the lid to auto-release any remaining pressure. Be careful not to auto-release before this, as the pressure will be too high and the sauce is likely to come out the release valve, which will be quite messy!

Remove the lid and allow the beans to sit for a further 5 minutes before serving.

Serve up with your accompaniments of choice and a good drizzle of olive oil and freshly cracked black pepper and enjoy!