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

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

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.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The Italian Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

Can I use dried beans instead of canned in Pressure Cooker Tuscan Farro and Vegetable Stew?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Pressure Cooker Tuscan Farro and Vegetable Stew uses 15 oz cannellini beans (canned), drained and rinsed.

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.

Is Pressure Cooker Tuscan Farro and Vegetable Stew vegan?

No, though it is vegetarian. What keeps it from vegan is 1 piece Parmesan rind (optional) and 1/4 cup Parmesan cheese, grated, for serving. For fully plant-based entries, see the vegan soup collection.

How many calories are in Pressure Cooker Tuscan Farro and Vegetable Stew?

One serving (the recipe makes 4) is about 330 calories, with 8 g protein, 28 g carbohydrate and 14 g fat, plus 6 g fiber and 2272 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Pressure Cooker Tuscan Farro and Vegetable Stew?

Yes. Refrigerate Pressure Cooker Tuscan Farro and Vegetable Stew for 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.

Serve it with

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.