Instant Pot convert: I’m on my third Instant Pot as I keep upgrading. This recipe is the best thing I have ever made. Here are the most predictable of all the Prime Day deals: Amazon is offering a huge discount on a number of Instant Pot models, including the Instant Pot Duo Evo Plus for £89.99 (£129.99). )(opens in new tab), and the multi-talented Instant Pot Pro Crisp 11-in-1 for £169.99 (was £249.99) (opens in new tab).
I love my Instant Pot, and it’s honestly the best gadget I’ve ever bought: it’s a daily chore for a harried parent, and its versatility means it can do so many different things. That it is ideal for my very tight kitchen.
If you’re interested, my current one is a non-crisp Instant Pot Pro because I already had an air fryer. It’s not currently on offer so you’d be better off with the Crisp, which is similar but adds an additional air-frying lid. I’ve made all kinds of things in my Instant Pot. It’s great for chili and curries, for pasta and eggs — if you don’t have Instant Pot eggs you haven’t survived — and it’s ideal for any type of cooking that involves one-pot cooking. Involves pouring a whole bunch of and making them. Into something magical.
And as far as I’m concerned, the most magical thing you can create is Roberto. Roberto is a soup, but to call him just a soup is a disservice. It’s a little bowl of heaven, and easy to adapt to whatever ingredients you have on hand.
I learned this recipe from New York food writer Helen Rosner (opens in new tab), whose original story about Roberto went viral in 2016. Here’s a keeper: I first made it for myself and my friends during the lockdown and it was my go-to. – Since then for Moodlifter.
Of course, you don’t need an instant pot to make this. But if you’re in a hurry, putting it in pressure cooking mode infuses the flavors in a fraction of the time it takes in a regular soup pot. Do you know how soup tastes so much better the day before? The Instant Pot does this on the first day as well.
How to Make Roberto in Your Instant Pot
Instant Pot Pro models are better for this because they have a completely flat bottom in the bowl for heating. For other models, you’ll need to keep a close eye on it to make sure you get even heat.
As always, you need to gather your ingredients first. I follow Rosner’s prescription as closely as I can, so:
1 large white onion, chopped
4 good large garlic cloves, finely chopped.
500g Spicy Italian Sausage – I’ve also had great results with various Chorizos, and M&S’s Jerk Chicken Sausages are also fantastic. Leave it out or use vegetarian sausage for a veggie-friendly version.
A 400g can of good quality diced tomatoes
400g can of beans, rinsed – I go for cannellini beans here but any beans are fine
A large bag of bananas or cavolo nero, unstemmed
About a liter of stock – whatever you prefer, I’ve had great results with chicken and veggie stock.
First, you want to chop up a large white onion and sauté it in the Instant Pot with a pinch of salt and a good drizzle of olive oil. You’re going to use saute mode for this one, but make sure you use the low-heat version: if you let the onions burn, it will destroy the flavor and ruin your day.
You want to sauté your onions for about 4 minutes until they begin to clear. Add the garlic and cook well for about a minute. Now you want to add the spicy sausage (if using) and cook it evenly until browned. If you’re using chorizo or similar, you’ll get that beautiful red color throughout the bowl. It takes a little time and you can go and do something else as long as you come back and check regularly. I keep the lid closed for that.
When you’re sure the sausage is cooked, add the beans, stock, and tinned tomatoes. If you’ve gone for large cherry tomatoes, you’ll want to break them up with your wooden spoon here. Let the mixture heat until it boils – you can switch to a hotter saute mode to speed it up – and then chop up any excess bananas.
Rosen sums it up brilliantly in his original: “The pot will look very full, but don’t worry—as soon as you start stirring it, the cabbage will fall like an empty wedding gown, which You should.”
I usually add some freshly ground black pepper here and then cancel the sauté program, open the lid of the Instant Pot, and put it in manual mode: high pressure for about an hour. You don’t have to cook it for long but I find that the flavors are much more intense when you do.
When the soup is done, give it a taste—a wooden spoon only—and season; Rosen suggests twice as much pepper as seems wise, and then a bit more, but only half as much salt. The cheese you’re going to add is salty so you don’t want to overdo it.
Now it’s just a matter of serving the Roberto with pecorino (parmesan is good too; as long as it’s Italian and salty) and a good squeeze of lemon in each bowl. No need for any sides: all you need is a good loaf of bread because Roberto is the star of the show here.
Featured instant pots
Instant Pot Duo Evo Plus 10-in-1 Electric Pressure Cooker,
An evolution of one of the best-selling Instant Pots, this Instant Pot claims to be the fastest in class as well as the easiest for beginners to get their teeth into. This 5.7L pressure cooker can sterilize, slow cook, make rice, make cereal, steam, roast, curd, bake, heat, and sous vide. can make It also has 48 customizable preset options, making cooking your favorite meals easier than ever.
Instant Pot Pro Crisp 11-in-1 Electric Multi Cooker, 7.6L
Combining an instant pot with an air fryer, this all-in-one multicooker will pressure cook, slow cook, steam, grill, dehydrate and even sous vide. Pots and pressure cooker lids are dishwasher safe, and they’ll look smart on the countertop, too. We love that it has a built-in steam diffuser so it’s quiet in operation. We haven’t seen this function in many, and it’s nice to have – especially for evening entertainment.