Description
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.
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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 25 mins
Servings: 6