Name: Instant Pot® White Bean Soup with Prosciutto
Prep time: 20 min
Cook time: 55 min
Total time: 85 min
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

Instant Pot® White Bean Soup with Prosciutto

5.0

(4)

4 Reviews

2 Photos

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.

Submitted by Bibi

Updated on January 28, 2025

Tested by

Allrecipes Test Kitchen

Prep Time:

20 mins

Cook Time:

55 mins

Additional Time:

10 mins

Total Time:

1 hr 25 mins

Servings:

Yield:

6 servings

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Ingredients

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Original recipe (1X) yields 6 servings

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

Directions

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.

Cook's Notes:

Cooking time is approximate, as different size pots and different brand pots may take longer to come to pressure.

If you are adding more liquid, you can use water instead of broth.

Editor's Note:

Please note the magazine version of this recipe uses more prosciutto.

Nutrition Facts (per serving)

440	Calories
14g	Fat
54g	Carbs
28g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 440
% Daily Value *
Total Fat 14g	17%
Saturated Fat 5g	26%
Cholesterol 34mg	11%
Sodium 814mg	35%
Total Carbohydrate 54g	19%
Dietary Fiber 17g	59%
Total Sugars 5g
Protein 28g	55%
Vitamin C 10mg	11%
Calcium 159mg	12%
Iron 5mg	26%
Potassium 1213mg	26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.