Pressure Cooker White Bean-Parmesan Soup

1. Sauté Onions in Olive Oil

Set your pressure cooker to the sauté setting and warm the olive oil. Toss in the chopped onion and cook it for about 5 minutes, or until it starts to soften and takes on a slightly golden hue.

2. Add Fennel Bulb

Introduce the finely chopped fennel bulb to the mix. Sprinkle a pinch of salt to help it cook down and continue sautéing for another 5 minutes until the fennel is tender and the onion is lightly browned.

3. Cook Celery and Garlic with Spices

Add the sliced celery and roughly chopped garlic along with the fennel seeds and red-pepper flakes. Cook everything for about 2 minutes until fragrant.

4. Simmer with Rosemary and White Wine

Toss in the fresh or dried rosemary along with the dry white wine. Simmer for about 2 minutes to reduce by half, concentrating the wine's flavor.

5. Add Chicken Stock and Beans

Pour in the chicken stock and season with a bit of salt. Stir in the dried cannellini beans, wheat berries, and Parmesan rind. Seal your pressure cooker and set it to cook under high pressure for 70 minutes.

6. Release Pressure and Check Consistency

After the cooking time is up, let the pressure release naturally for 15 minutes, then follow up with a manual release. Check if the beans are tender and the soup has thickened.

7. Remove Rosemary and Parmesan Rind

Fish out the rosemary sprigs and Parmesan rind from the soup.

8. Stir in Parsley, Lemon Juice, and Fennel Fronds

Stir in the fresh parsley, lemon juice, and reserved fennel fronds, then give it a taste. Adjust seasoning with more salt or pepper if needed.