Ribollita is a hearty Tuscan soup loaded with vegetables, beans and crusty whole grain bread. This Pressure Cooker Ribollita cuts the cook time from over 6 hours to about an hour and a half.
I recently attended a food blogger conference, Everything Food Conference, and Andie Mitchell was a Keynote Speaker. Andie has a popular food blog and is a best selling author. Her memoir, It Was Me All Along, shares her inspiring journey to lose 135 pounds.
Since I’d be hanging out with Andie and her memoir has been on my reading list for a long time, I decided to buy her memoir and her cookbook, Eating in the Middle: A Mostly Wholesome Cookbook.
I’m so glad I did. The memoir is charming and well written, and it’s a great cookbook. I love the concept of the cookbook. That life shouldn’t be a constant diet and no food is permanently off the table. The recipes are “mostly wholesome with a sprinkling of decadence.”
Making Ribollita in an Instant Pot
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Ribollita!
My Pressure Cooker Ribollita is adapted from the stove top Ribollita recipe in the cookbook. I’d never eaten Ribolitta before and wasn’t sure what to expect, but my family loved it. It’s a flavorful, hearty, thick soup.
My husband wasn’t sure he’d like the bread simmered in the soup, but it gave the soup sort of a cream texture without a drop of cream. He said I should definitely make this one again. Which is high praise from him.
What about you? Have you eaten Ribollita before?
- 1/2 pound dried cannellini beans, rinsed and drained
- 3 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped (about 1 cup)
- 2 medium carrots, chopped (about 1 1/4 cups)
- 2 celery stalks, chopped (about 1 1/4 cups)
- 4 garlic cloves, minced
- 1 15-ounce can crushed tomatoes
- 4 (14.5 ounce) cans low-sodium chicken broth
- 1 bay leaf
- 2 fresh sage leaves
- 2 sprigs fresh thyme leaves
- 1/2 teaspoon freshly ground black pepper
- 5 ounce package baby Kale leaves (or chopped Lacinato kale)
- 8 slices day-old crusty whole-grain bread, torn into 1-inch pieces (about 4 cups)
- 1/2 cup grated Parmesan cheese
- Add beans and 4 cups water to the pressure cooking pot. Select High Pressure and 1 minute cook time. When timer sounds, turn pressure cooker off and allow pressure to release naturally for 1 hour. Drain beans in a colander, discarding water.
- Select Browning/Sauté and add oil, onion, carrots, and celery. Sauté, stirring occasionally until tender, about 3 minutes. Add garlic and sauté 1 minute more.
- Add tomatoes, 2 cans broth, bay leaf, sage, thyme, and black pepper and stir to combine. Add drained beans and kale on top and don’t stir.
- Lock lid in place, select High Pressure and 5 minutes cook time. When timer sounds, turn off pressure cooker and allow pressure to release naturally for 10 minutes, then do a quick pressure release. Remove bay leaf and thyme stems.
- Stir in remaining 2 cans of broth and bread. Select Simmer/Sauté and simmer for 10 minutes, stirring frequently.
adapted from Eating in the Middle by Andie Mitchell
More pressure cooker soups you might like:
Pressure Cooker Vegetable Beef and Rice Soup, Pressure Cooking Today
Pressure Cooker Garden Minestrone, Pressure Cooking Today
Pressure Cooker Tomato Basil Parmesan Soup, Pressure Cooking Today
Instant Pot Low-Carb Taco Soup, Kalyn’s Kitchen
Instant Pot Lentil Soup with Sweet Potato, Cookin’ Canuck