Instant Pot® White Bean Soup with Prosciutto

There's no need to presoak your beans with this delicious Instant Pot® recipe for white bean soup with prosciutto.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 440 Calories

Ingredients

• 1 cup chopped celery
• salt and freshly ground black pepper to taste
• 1 cup sliced carrots
• 6 cloves garlic, minced
• 1 medium onion, diced
• 2 tablespoons minced fresh parsley
• 2 teaspoons extra-virgin olive oil
• 2 large bay leaves
• 1 pound dried Great Northern beans, sorted and rinsed
• 7 cups low-sodium chicken broth, or more if needed
• 7 ounces sliced prosciutto, diced

Recipe Instructions

Step 1

Serve in individual soup bowls and garnish with parsley.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.