INSTANT POT® WHITE BEAN SOUP WITH PROSCIUTTO

Instant Pot® White Bean Soup with Prosciutto image

Lots of folks are a little intimidated by an Instant Pot®, but it is certainly handy when it comes to dried beans. With 20 minutes of prep time and less than 1 hour of active cooking time, this recipe for white bean and prosciutto soup is delicious and filling. Serve it for dinner with a salad and some nice bread, or for lunch with some crackers and fruit for dessert.

Provided by Bibi

Time 1h25m

Yield 6

Number Of Ingredients 11

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
7 ounces sliced prosciutto, diced
salt and freshly ground black pepper to taste
2 tablespoons minced fresh parsley

Steps:

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.
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.
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.
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.
Serve in individual soup bowls and garnish with parsley.

Nutrition Facts : Calories 440.3 calories, Carbohydrate 53.5 g, Cholesterol 33.8 mg, Fat 13.5 g, Fiber 16.6 g, Protein 27.5 g, SaturatedFat 5.1 g, Sodium 814.3 mg, Sugar 4.7 g