Pressure Cooker White Bean-Parmesan Soup Recipe (2024)

Amazing dish. This is one of our favorite staples, but it does NOT need to cook for 70 minutes! 15 minutes in a pressure cooker is plenty for pre-soaked beans, and 20 minutes if unsoaked. Beans will only just be starting to break up and fall apart, and wheat berries will have a nice chewiness.

So I don't have a pressure cooker or slow cooker. What substitutions would I have to make to do this on the stove? Thanks!

I used 8 cups of stock. Mine was not as brothy as the photo. Flavors are fantastic. Will keep this recipe.

I decided to give this a try on a whim today. I left out the fennel & wine because I didn't have any, used whole farro instead of wheat berries, and added a few bay leaves and teaspoon of whole peppercorns because it seemed like the right thing to do.The one thing I totally screwed up - I misread the parm instructions and added it all in giant chunks at the beginning, not just the rind, but it melted right into the broth and it soaked into the beans & farro it is DELICIOUS.

Go to the slow cooker recipe. Soak the beans and wheat berries over night. Drain and cook them in the stock on the stove top (bring to a near boil and then simmmer for 30 min) Follow the recipe by adding the other ingredients to the pot of beans in the stock. Cook to desired tenderness--I like mine al dente.

Made this as written- almost. Did in a 6 quart instant pot, I only cooked for 50 minutes with a 15 minute release. Beans were creamy and wheat berries had a perfect chew!

Used Bob's Red Mill Farro (I guess those are pearled) and they broke down just like the recipe said. Also too much liquid got absorbed and I had a layer of poorly cooked beans sitting on top. Had to add more liquid. Next time I would cook the beans in the IP for 20 min or so, take them out, rinse out the pot and proceed with the recipe, shortening the cooking time.

This is an Excellent recipe. Perfect. I am a soup snob.... this is excellent. The lemon.. wheat berries... somehow, we sense an adobo smokey feel. Embrace this one:)

I was drawn into the slow cooker recipe by its beautiful bright look and because i love firm grains like wheat berries and all the classic ingredients of a flavorful soup like fennel, celery, onions, garlic... this was tasty but it came out of my instant pot as a complete mush. all ingredients save the beans were indistinguishable and the wheat berries had completely broken down, the beans almost too! the broth was a brown mush, it was all a brown mush¡ but still, a delicious brown mush :)

YUM! After reading through comments, i did add an extra cup of broth to my Instant Pot, and i am glad i did, looks exactly like the picture! I used dry, unsoaked cannelllini beans, fresh rosemary, 2 healthy parm reggiano rinds and Dolin Dry Vermouth since i was out of white wine, added 2 small diced carrots, added 1 bay leaf and used curly parsley as that's what i had on hand. THIS WAS OUTSTANDING. I followed the instructions on cook time, and did end up adding the extra 10 minutes. Perfect!

I used farro instead of wheat berries and loved how creamy and rich this turned out. I used 7 cups of stock in the IP to start, but ended up adding in some more stock at the end to thin it out just a little bit. Next time I plan to up the garlic.

70 minutes of pressure cooking was too long for my beans, which were soaked overnight. I might try 60 min instead. I’d also reduce the Parmesan rinds to 4-5 oz. The flavor was very good, just a little strong on the cheese.

Delicious recipe. I made this as written, did not soak the beans, used 8 cups of broth based on other comments, fresh rosemary and cooked for 70 minutes. The beans were perfect and buttery and the wheat berries added a good texture with their chewiness. This makes a lot of hearty soup, great with toasts rubbed with garlic and a green salad.

I have made this several times as written and it is delicious. This time I used red beans because that was what I had and it is not nearly as good. Stick with white beans!

Made this last night and had for light supper, and eating leftover for lunch at the moment. This is a very fragrant soup with lots of flavors, which hubby calls “hippie” and not particularly fond of (nothing against hippies, just the fragrant-ness). But it definitely mellowed a bit the next day. I like the chewy wheat berries. It’s not bad but maybe it was just a bit too much rosemary for our taste? Used a teaspoon of dried as recipe. Not sure if I’ll make again.

Cooked for 60 minutes in the instant pot, very good and hearty, don’t add too much lemon but add a ton of Parmesan Hard red wheat berries from Natural Grocers were great! March 2024

so overcooked it was uneatable.threw it out.70 minutes is ridiculous.

Good Soup for a Cold Spring Day.I agree that maybe 70 minutes was a bit long for the beans to cook. Because of my dietary restrictions, we used whole oat groats instead of farro and a tbsp of white miso instead of the parma rind in the broth. For the topping, I also used a Moroccan salt cured lemon chopped up with the herbs and added toasted pine nuts and olive oil, in substitution of the additional parma. So, not exactly the same but still very good and hardy feeling. Lot of complex flavors.

Very simple and yummy. I made this in a 3qt Instant Pot and followed the recipe except with only 1/2lb of cannellini beans. It turned out great!

Made with farro, didn’t say pearled on the package. 70 minutes pulverized it. Next time would either use wheat berries if I can find them or cook grains separately.Really great flavor though.

Unfortunately, this turned out pretty poorly for me. I used Rancho Gordo beans in the recipe, which was a mistake because I ruined them with this preparation! I did not soak the beans and after 70 minutes in the instant pot, everything but the beans was mush, and the beans were 1/2 cooked, 1/2 crunchy. I'm sad! Lol

Terrific soup. If you soak the beans, 15 minutes is better than 70. I subbed garlic confit, farro.

This worked well for me in an Instant Pot - family loved it, including our one year old!Didn’t soak the beans so first cooked dried beans in instant pot (with S+P, bay leaves, onion, garlic) with 8 cups water.Strained out onion, bay leaves, etc.Sauteed veggies and wine in instant pot.Added beans back in with stock + 2 additional cups of water.Used brown rice instead of wheat berries.Cooked another 35 min in instant pot.Added kale and parsley at the end.

70 minutes in a pressure cooker = brown mush. I wanted to like this soup, but mediocre (at best) results do not justify the number of ingredients.

Though I love to cook and bake, I've never needed/wanted a pressure cooker, but, at 67 years young I bought my first simple 6 qt. pressure cooker. This is the first recipe I tried and using navy beans which I soaked for 24hr, I took Sarsaparilla's advice and cooked under pressure for 15 minutes. Totally delicious, and 15 minutes to cook navy beans! Next up, bone broth, so happy!

Wow, this was delicious! Made it almost exactly as directed with two deviations: 1) I had a 4-ounce package of diced pancetta so threw that in with the onions; 2) I wanted to use the bag of Trader Joe’s farro I had on hand, but wasn’t sure of its pearled status, so I cooked it separately for the first five minutes, then tossed it in with the soup (post pressure release) and brought it up to a boil for another five. This did lean it more stew-y than brothy, which was my preference. A keeper!!

For those without a pressure cooker, and interested in shortening cooking time, this recipe works beautifully in a Dutch oven on a cooktop. I used 4 cans of drained and rinsed cannellini beans, instead of dried. Also I couldn't find wheat berries, so substituted Eden organic whole grain buckwheat (also makes this recipe gluten free for those who prefer it). In step 2, simply cover and simmer for 10 minutes. Fantastic recipe.

Should I use red or white wheat berries for the soup?

Delicious rich recipe! The beans and white wine gave a great depth of taste, and the lemon juice and pepper brightened it up. We added some sauteed chicken but honestly that was overkill. The beans were rich enough.

8oz ranch Gordo mayocoba beans, 5 cups broth - 40 min, perfectly cooked2 small yellow potatoes and chard, 6 min - potatoes soft