{"id":22085,"date":"2017-05-28T06:00:30","date_gmt":"2017-05-28T12:00:30","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=22085"},"modified":"2019-01-01T18:25:13","modified_gmt":"2019-01-02T01:25:13","slug":"pressure-cooker-ribollita","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-ribollita\/","title":{"rendered":"Pressure Cooker Ribollita"},"content":{"rendered":"

Ribollita is a hearty Tuscan soup\u00a0loaded with vegetables, beans and crusty whole grain bread. This\u00a0Pressure Cooker Ribollita cuts the cook time from over 6 hours to about an hour and a half.\u00a0\u00a0<\/em><\/p>\n

\"Pressure<\/p>\n

I recently attended a food blogger conference, Everything Food Conference<\/a>, and Andie Mitchell<\/a> was a Keynote Speaker. \u00a0Andie has a popular food blog and is a best selling author. Her memoir,\u00a0It Was Me All Along<\/a>, shares her inspiring journey to lose 135 pounds.\u00a0<\/p>\n

Since I’d be hanging out with Andie and her memoir has been on my reading list for a long time, I decided to buy\u00a0her memoir and her cookbook,\u00a0Eating in the Middle: A Mostly Wholesome Cookbook<\/a>.<\/p>\n

I’m so glad I did. The memoir is charming and well written, and it’s\u00a0a great cookbook. I love the concept of the cookbook. That life shouldn’t be a constant diet and no food is permanently off the table. The recipes are\u00a0“mostly wholesome with a sprinkling of decadence.”<\/p>\n

\"Pressure<\/p>\n

Making\u00a0Ribollita in an Instant Pot<\/h2>\n

An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this delicious Ribollita!<\/p>\n

My\u00a0Pressure Cooker Ribollita is adapted from the stove top Ribollita recipe in the cookbook. I’d never eaten Ribolitta before and wasn’t sure what to expect, but my family loved it. It’s a flavorful, hearty, thick\u00a0soup.<\/p>\n

My husband wasn’t sure he’d like the bread simmered in the soup, but it gave the soup sort of a cream texture without a drop of cream. He said I should definitely make this one again. Which is high praise from him.<\/p>\n

What about you? Have you eaten Ribollita before?<\/p>\n