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Place beans in a large bowl and cover with water. Ensure you have some extra space as the beans will expand, and ensure they are covered by about 2 inches of water. Let soak for 8 hours or overnight.
After soaking, rinse and drain the beans. Set aside.
Turn your instant pot onto the sauté function. Heat olive oil or butter, then add shallots and garlic, cooking until fragrant and translucent.
Add beans, broth, thyme, rosemary, bay leaves, lemon zest (reserving juice for later), salt, and pepper. Stir to combine.
Place lid on the instant pot and set to high pressure for 12 minutes. Once it's done cooking, allow to naturally release for 15 minutes before manually releasing the rest of the pressure.
Set the instant pot to sauté again, and add kale and lemon juice. Cook until kale is wilted.
Serve with crusty bread.