Duo/Pro Crisp - Ribollita
By :Instant Brands Culinary Team
instant pot recipes, instant pot soup
instant pot recipes, instant pot soup
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Course Main Course, Soup
Cuisine Italian
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 15-30 min
Diet Egg Free
Cooking Technique Air Fry, Pressure Cook, Sauté
Main Ingredient Canned Tomatoes, Cannellini Beans, Vegetable Stock
Keyword instant pot recipe, instant pot soup
Prep Time 15 minutes
Cook Time 12 minutes
Servings
4 servings
Ingredients
  • 5 tbsp avocado oil
  • 1 leek sliced
  • 1 small onion chopped
  • 1 carrot diced
  • 1 celery stalk chopped
  • 3 cloves of garlic minced
  • Salt and ground black pepper
  • 2 cups cannellini beans soaked
  • 28 oz can diced tomatoes
  • 4 cups vegetable stock
  • 1 fresh rosemary sprig
  • 1 sprig of thyme
  • 1 lb chopped kale or swiss chard
  • 4 slices large thick whole-grain bread toasted
  • 1 small red onion thinly sliced
  • 1/2 cup smoked mozzarella or freshly grated parmesan cheese
Course Main Course, Soup
Cuisine Italian
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 15-30 min
Diet Egg Free
Cooking Technique Air Fry, Pressure Cook, Sauté
Main Ingredient Canned Tomatoes, Cannellini Beans, Vegetable Stock
Keyword instant pot recipe, instant pot soup
Prep Time 15 minutes
Cook Time 12 minutes
Servings
4 servings
Ingredients
  • 5 tbsp avocado oil
  • 1 leek sliced
  • 1 small onion chopped
  • 1 carrot diced
  • 1 celery stalk chopped
  • 3 cloves of garlic minced
  • Salt and ground black pepper
  • 2 cups cannellini beans soaked
  • 28 oz can diced tomatoes
  • 4 cups vegetable stock
  • 1 fresh rosemary sprig
  • 1 sprig of thyme
  • 1 lb chopped kale or swiss chard
  • 4 slices large thick whole-grain bread toasted
  • 1 small red onion thinly sliced
  • 1/2 cup smoked mozzarella or freshly grated parmesan cheese
instant pot recipes, instant pot soup
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
Ribollita
  1. Select SAUTE and press START, then add the oil when pot is hot. Add leek, onion, carrot, celery and garlic, sprinkle with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.
  2. Drain the beans and rinse. Add the beans to the pot along with tomatoes, stock, thyme and rosemary. Press CANCEL.
  3. Secure the lid for pressure cooking*, select PRESSURE COOK on HIGH, set time for 12 minutes, then press START.
  4. When program has finished, press CANCEL, Quick Release the pressure and scoop out and discard the herbs.
  5. Stir in kale or swiss chard. Taste and adjust seasoning.
Toast
  1. Lay bread slices on top of the stew so they cover the top.
  2. Scatter red onion slices over the top and sprinkle with cheese.
  3. Cover with the Air Fryer Lid, select BROIL, set temperature to 400°F, set time for 7 minutes, press START. Cook until cheese is melted and golden brown.
  4. Divide the soup in bowls and serve.
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