Pressure Cooker Tuscan Farro and Vegetable Stew
A hearty Italian stew of nutty farro, cannellini beans, and vegetables simmered with rosemary and Parmesan rind in the pressure cooker.
Ingredients
- 1 cup pearled farro, rinsed
- 15 oz cannellini beans (canned), drained and rinsed
- 14 oz diced tomatoes (canned)
- 1 medium zucchini, diced
- 2 medium carrots, diced
- 2 stalks celery stalks, sliced
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 4 cups lacinato kale (or curly kale), stems removed, chopped
- 4 cups vegetable broth
- 1 piece Parmesan rind (optional)
- 1 sprig fresh rosemary sprig (or 1/2 tsp dried)
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/4 cup Parmesan cheese, grated, for serving
Instructions
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1
Set the pressure cooker to Saute mode. Add 2 tbsp olive oil and cook 1 medium diced yellow onion, 2 medium diced carrots, and 2 stalks sliced celery stalks for 4-5 minutes until softened. Add 4 cloves minced garlic cloves and cook 1 minute more.
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2
Add 1 cup rinsed pearled farro, 15 oz drained and rinsed cannellini beans (canned), 14 oz diced tomatoes (canned), 4 cups vegetable broth, 1 medium diced zucchini, 1 sprig fresh rosemary sprig (or 1/2 tsp dried), and 1 piece Parmesan rind (optional) if using. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper and stir to combine.
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3
Cancel Saute mode, seal the lid, and cook on High Pressure for 10 minutes.
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4
Allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure. Remove and discard the rosemary sprig and Parmesan rind if used.
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5
Set the cooker back to Saute mode. Stir in 4 cups stems removed, chopped lacinato kale (or curly kale) and cook 3-4 minutes until wilted and tender. Taste and adjust seasoning.
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6
Ladle into bowls and serve topped with 1/4 cup grated, for serving Parmesan cheese.