How to Make Instant Pot White Bean Soup with Prosciutto - A Step-by-Step Guide

There's nothing quite like a warm, comforting bowl of soup on a cold winter's day. And when it comes to making homemade soup, the Instant Pot is a game changer. With its ability to quickly and evenly cook ingredients, the Instant Pot allows you to whip up a delicious and hearty soup in no time. One of our favorite Instant Pot soup recipes is this White Bean Soup with Prosciutto. It's a rich, flavorful, and satisfying dish that is perfect for a cozy night in or as a starter at a dinner party.<...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 55 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 25 mins
  • Servings: 6
  • Yield: 6 servings

  • 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

    440 cal.

    • Total Fat: 14g
    • Saturated Fat: 5g
    • Cholesterol: 34mg
    • Sodium: 814mg
    • Total Carbohydrate: 54g
    • Dietary Fiber: 17g
    • Total Sugars: 5g
    • Protein: 28g
    • Vitamin C: 10mg
    • Calcium: 159mg
    • Iron: 5mg
    • Potassium: 1213mg