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Pressure Cooker Ribollita: The Ultimate Tuscan Bean Stew

Amber
This Pressure Cooker Ribollita captures the authentic, rustic flavors of Tuscany in a fraction of the time. utilizing dried cannellini beans, fresh kale, and savory vegetables, this stew is the definition of comfort food. It uses the pressure cooker to create a creamy texture without the need for overnight soaking.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 50 minutes
Course Main Course, Soup, Stew
Cuisine Italian, Tuscan
Servings 6 bowls
Calories 380 kcal

Equipment

  • 6-quart Pressure Cooker or Instant Pot
  • Chef's knife

Ingredients
  

Vegetables & Aromatics

  • 3 tbsp extra-virgin olive oil plus more for drizzling
  • 4 large carrots peeled and cut into 1/4-inch dice (1 1/4 lbs)
  • 3 large celery stalks cut into 1/4-inch dice (8 oz)
  • 1 large leek white/light green parts only, diced (13 oz)
  • 1 medium red onion cut into 1/4-inch dice (7 oz)
  • 2.5 cups butternut squash peeled, seeded, diced (12 oz)
  • 3 cloves garlic thinly sliced

Beans & Broth

  • 8 oz dried cannellini beans approx 1 1/2 cups
  • 2.5 quarts water approx cold water to fill line
  • 2 sprigs fresh thyme or sage

Finishers

  • 1 bunch lacinato kale stemmed and roughly chopped (8 oz)
  • 4 oz rustic crusty bread fresh or stale, cut into 1-inch cubes
  • 1 pinch Kosher salt to taste
  • 1 tsp black pepper freshly ground
  • 0.5 cup Parmigiano-Reggiano freshly grated, optional

Instructions
 

  • Sauté Aromatics: In a 6-quart pressure cooker or Instant Pot (Sauté mode), heat olive oil until shimmering. Add carrots, celery, leek, onion, squash, and garlic. Season with salt. Cook, stirring frequently, until softened but not browned (about 20 mins).
  • Add Beans & Liquid: Add dried beans and enough cold water to reach the max fill line (approx 2.5 quarts/2.3L). Add thyme/sage and season well with salt.
  • Pressure Cook: Seal the cooker. Bring to high pressure (stovetop) or set to Pressure Cook mode (electric). Cook at high pressure for 1 hour.
  • Release & Check: Rapidly release pressure. Open lid carefully. Check beans; they should be creamy. If firm, cook 10-15 mins longer.
  • Add Kale: Stir in kale. Simmer uncovered for 20 mins OR return to high pressure for 15 mins then release.
  • Add Bread & Serve: Stir in bread cubes. Simmer 10-15 mins until bread melts into the soup. Adjust consistency with water if needed. Serve drizzled with olive oil, pepper, and cheese.

Notes

It is far better to overcook the beans than undercook them for this recipe. The bread acts as a thickener; ensure it fully breaks down into the soup.
Keyword Cannellini Beans, Instant Pot Soup, Pressure Cooker Ribollita, Tuscan Bean Stew