Instant Pot® White Bean Soup with Prosciutto

Name: Instant Pot® White Bean Soup with Prosciutto
Total time: 85
Yield: 6
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

Recipe by Bibi from allrecipes.com

Dinner 1 Hr. 25 Mins.

Ingredients

6 servings

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7 cups low-sodium chicken broth, or more if needed
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1 pound dried Great Northern beans, sorted and rinsed
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1 medium onion, diced
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6 cloves garlic, minced
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2 large bay leaves
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2 teaspoons extra-virgin olive oil

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1 cup sliced carrots
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1 cup chopped celery
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7 ounces sliced prosciutto, diced
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salt and freshly ground black pepper to taste
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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.