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By :Instant Pot Italian by Ivy Manning |
Course | Soup |
Cuisine | Italian |
Difficulty | Easy |
Browse Category | Soups, Stews & Broths |
Duration | 1-2 hours |
Cooking Technique | Pressure Cook |
Main Ingredient | Beans, Kale, Vegetable Broth |
Prep Time | 20 minutes |
Cook Time | 40 minutes |
Servings |
6 servings
|
Ingredients
|
To soak beans overnight (or all day, depending on when you plan to cook them), rinse, drain, and place in a large bowl. Add cold water to cover by 3 inches. Soak for 8 to 12 hours, then drain and rinse before proceeding. To quick-soak dried beans in the Instant Pot: Rinse, drain, and place the beans in the Instant Pot. Add cold water to cover by 3 inches. Select SAUTÉ and adjust to MORE/HIGH heat. As soon as the beans come to a simmer, cook for 2 minutes and then press CANCEL. Remove the pot from the
appliance and let the beans stand for 1 hour in the hot water. Drain and rinse.
The following recipes are excerpted from INSTANT POT® ITALIAN © 2018 by Ivy Manning. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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Made yesterday after purchasing the new Instant Pot Italian cookbook from Costco. This soup is delizioso!
Used bacon instead of pancetta and made croutons out of the bread so that people could put it in top of the soup. Also made quinoa for me because i dont ear bread.
This soup was wasy to make and had incredible flavour.
I also used bacon as well as frozen kale. Made it two days in a row it was so good and so easy to make.
This soup is perfect to make for a cold day! Its even easy to make even if you up the amount of servings . Adding that cheese tops everything off perfectly, and makes you feel like your in italy
Mmm looks good. Anyone know why you would want to make sure the “stay warm” button is off? Do the veggies get overcooked?
Hi Emily,
I turn off the Keep Warm button because otherwise I sometimes forget that the soup is done cooking and will let it sit on Keep Warm for too long, which can ruin some dishes. Less so this one, but once I spaced it and the beans got too mushy for my taste. Hope you enjoy it!
This was fantastic for Christmas Eve. Only changes were using regular cabbage, and using the bread crusts as well as cubes in the soup. And no parmesan rind since we’re vegan. The bread was bread I’d made & I think the crust is the best part. I don’t usually like my kale hammered in the IP, but this worked! This will be in the regular rotation this winter. What a thick and filling soup. Thank you.