Comments on: Pressure Cooker Ribollita

By: Barbara Schieving

Barbara Schieving — Mon, 23 Sep 2019 18:52:07 +0000

In reply to Karl. Thank for sharing Karl. I hope you enjoy the recipe.

By: Karl

Karl — Mon, 23 Sep 2019 18:39:50 +0000

Great recipe and I appreciate you calling out for *dried* beans instead of the canned that so many others specify. Why, oh why, would anyone with a PC be using canned beans when it’s so quick and easy to use dried beans? Anyway my goal is to make Ribollita like the one I get here at Publican Quality Meats where they also add their house-made cotechino. Delicious! I prefer topping the soup with the larger curls that come from “shaving” the cheese vs the smaller bits that come from grating. IMO it’s a richer taste when you get some cheese in your spoonful and a more pleasant presentation.

By: Barbara Schieving

Barbara Schieving — Tue, 02 Jul 2019 19:57:20 +0000

In reply to Nanette Calvert.

Hi Nanette – I’m sorry, I don’t have any experience with pressure canning. The Utah State extension service https://extension.usu.edu/canning/ has lots of resources.

By: Nanette Calvert

Nanette Calvert — Tue, 02 Jul 2019 19:49:11 +0000

In reply to Barbara Schieving.

Can this be pressure canned after cooking?
If so what setting and how long please? I’m in high altitude (4200) so I add ten minutes.
Thank you.

By: Barbara Schieving

Barbara Schieving — Thu, 03 Jan 2019 00:23:02 +0000

In reply to KGill. How fun to have eaten it in Italy. Thanks!

By: KGill

KGill — Wed, 02 Jan 2019 23:41:25 +0000

Fantastic! I only had canned beans, so I used them and skipped the first step. I also halved the recipe, as the soup is just for me.
Otherwise, I followed the recipe as written, using Rotel diced tomatoes, homemade chicken stock, leftover crusty French bread. I discovered ribollita when traveling in Italy years ago, and this recipe matches what I had there (although no two bowls of ribollita were ever the same).

By: Barbara Schieving

Barbara Schieving — Wed, 28 Mar 2018 20:10:24 +0000

In reply to MEredith.

You’d probably want to cook the stew meat for 18 minutes before starting with the rest of the recipe – similarly to this recipe https://www.pressurecookingtoday.com/beef-stroganoff-pressure-cooker/

By: MEredith

MEredith — Wed, 28 Mar 2018 18:52:46 +0000

Looks great! Think I could add some chunks of stew meat? If so, any guess on adjustments I’d have to make? Thanks so much!!

By: 2pots2cook

2pots2cook — Sat, 23 Sep 2017 07:27:36 +0000

Just made for me and my little family ! Grazie mille !

By: Barbara Schieving

Barbara Schieving — Tue, 06 Jun 2017 22:25:40 +0000

In reply to Rachelle. Thanks Rachelle! Good to know it's a forgiving soup :) Glad it was a hit with the family.