Instant Pot® White Bean Soup with Prosciutto
Description
There's no need to presoak your beans with this delicious Instant Pot® recipe for white bean soup with prosciutto.
Ingredients
•
7 cups low-sodium chicken broth, or more if needed
•
1 pound dried Great Northern beans, sorted and rinsed
•
1 medium onion, diced
•
6 cloves garlic, minced
•
2 large bay leaves
•
2 teaspoons extra-virgin olive oil
•
1 cup sliced carrots
•
1 cup chopped celery
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7 ounces sliced prosciutto, diced
•
salt and freshly ground black pepper to taste
•
2 tablespoons minced fresh parsley
Directions
1
Combine chicken broth, beans, onion, garlic, bay leaves, and olive oil in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
2
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in carrots, celery, and prosciutto. If you prefer more liquid, add additional broth at this point.
3
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with salt and pepper.
5
Serve in individual soup bowls and garnish with parsley.