Pressure Cooker Tuscan Farro and Vegetable Stew

Name: Pressure Cooker Tuscan Farro and Vegetable Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
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 celery stalks, sliced; 1 medium yellow onion, diced; 4 garlic cloves, minced; 4 cups lacinato kale (or curly kale), stems removed, chopped; 4 cups vegetable broth; 1 piece Parmesan rind (optional); 1 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

A hearty Italian stew of nutty farro, cannellini beans, and vegetables simmered with rosemary and Parmesan rind in the pressure cooker.

50 minEasyServes 4330 cal/serving

ItalianSoupPressure CookerMediterraneanVegetarianHigh FiberNut-FreeEgg-FreeAlcohol-FreeCorn-Free

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 celery stalks, sliced
1 medium yellow onion, diced
4 garlic cloves, minced
4 cups lacinato kale (or curly kale), stems removed, chopped
4 cups vegetable broth
1 piece Parmesan rind (optional)
1 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

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 sliced celery stalks for 4-5 minutes until softened. Add 4 minced garlic cloves and cook 1 minute more.
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 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.
3

Cancel Saute mode, seal the lid, and cook on High Pressure for 10 minutes.
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.
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.
6

Ladle into bowls and serve topped with 1/4 cup grated, for serving Parmesan cheese.

Questions

Can I make Pressure Cooker Tuscan Farro and Vegetable Stew dairy-free?

Not cleanly. Here the dairy (1 piece Parmesan rind (optional), 1/4 cup Parmesan cheese, grated, for serving) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free soup collection instead.

Can I make Pressure Cooker Tuscan Farro and Vegetable Stew gluten-free?

Yes. The gluten in this entry is 1 cup pearled farro, rinsed. Swap the grain for cooked rice or quinoa (the chew will differ). Everything else proceeds as written.

How long does Pressure Cooker Tuscan Farro and Vegetable Stew keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Pressure Cooker Tuscan Farro and Vegetable Stew?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Never fill a pressure cooker past its max line; the cook time itself does not change when you double.

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