Instant Pot White Bean Soup with Crispy Prosciutto: A Flavorful and Easy Weeknight Meal

This Instant Pot White Bean Soup with Prosciutto is a comforting, flavorful, and surprisingly easy meal to make, especially on a busy weeknight. The Instant Pot significantly cuts down on cooking time, transforming dried white beans into a creamy and delicious soup in a fraction of the time it would take on the stovetop. The addition of crispy prosciutto adds a salty, savory crunch that elevates the soup to another level. This recipe is also highly adaptable; feel free to customize it with your favorite herbs, vegetables, and spices.

Why You’ll Love This Recipe

* **Quick and Easy:** The Instant Pot makes this soup incredibly fast and simple to prepare.
* **Flavorful:** The combination of white beans, aromatic vegetables, herbs, and crispy prosciutto creates a deeply satisfying flavor profile.
* **Healthy and Nutritious:** White beans are a great source of protein and fiber, making this soup a filling and wholesome meal.
* **Versatile:** This recipe can be easily adapted to suit your preferences and dietary needs.
* **Perfect for Meal Prep:** This soup keeps well in the refrigerator and freezes beautifully, making it ideal for meal prepping.

Ingredients

Here’s a breakdown of the ingredients you’ll need for this Instant Pot White Bean Soup:

* **Dried White Beans:** Cannellini beans (also known as white kidney beans) are the classic choice for this soup, but Great Northern beans or Navy beans also work well. Using dried beans instead of canned provides a creamier texture and richer flavor. 1 pound is a good starting point. Remember to sort through them to remove any debris or stones and rinse them thoroughly.
* **Prosciutto:** Thinly sliced prosciutto adds a salty, crispy element to the soup. Look for good-quality prosciutto for the best flavor. About 4-6 slices, depending on the size and your preference for crispy bits.
* **Olive Oil:** Used for sautéing the vegetables and rendering the prosciutto fat. Extra virgin olive oil is recommended for its flavor and health benefits. 2 tablespoons should be sufficient.
* **Onion:** A diced yellow onion forms the base of the flavor profile. 1 medium yellow onion is perfect.
* **Carrot:** Diced carrot adds sweetness and depth of flavor to the soup. About 1 large carrot, diced.
* **Celery:** Diced celery provides a subtle earthy note. 1-2 stalks, diced.
* **Garlic:** Minced garlic adds a pungent aroma and flavor. 3-4 cloves, minced.
* **Fresh Herbs:** A combination of fresh rosemary and thyme adds a fragrant, herbaceous aroma. If using dried herbs, reduce the amount accordingly. 2 sprigs of rosemary and 3-4 sprigs of thyme.
* **Bay Leaf:** A bay leaf adds a subtle, complex flavor to the soup during cooking. Don’t forget to remove it before serving. 1-2 bay leaves.
* **Chicken Broth:** Using chicken broth enhances the savory flavor of the soup. You can substitute vegetable broth for a vegetarian option. 6-8 cups depending on desired thickness.
* **Water:** Used in combination with chicken broth to cook the beans. Adjust the amount of water based on the bean type and desired soup consistency.
* **Salt and Pepper:** To taste. Be mindful of the saltiness of the prosciutto and adjust accordingly.
* **Red Pepper Flakes (Optional):** For a touch of heat. A pinch or two is usually enough.
* **Lemon Juice (Optional):** A squeeze of lemon juice at the end brightens the flavors of the soup. A tablespoon or two.
* **Parmesan Cheese (Optional):** Grated Parmesan cheese for serving adds a salty, umami flavor. This is optional but recommended.

Equipment

* **Instant Pot:** A 6-quart or 8-quart Instant Pot works best for this recipe.
* **Cutting Board and Knife:** For chopping the vegetables and prosciutto.
* **Measuring Cups and Spoons:** For measuring the ingredients.
* **Wooden Spoon or Spatula:** For stirring the soup.
* **Soup Ladle:** For serving the soup.

Instructions

Here’s a step-by-step guide to making Instant Pot White Bean Soup with Prosciutto:

**Step 1: Prepare the Prosciutto**

1. Dice the prosciutto into small pieces. This will help it crisp up evenly.
2. In a large skillet over medium heat, cook the diced prosciutto until crispy and golden brown. This usually takes about 5-7 minutes.
3. Remove the crispy prosciutto from the skillet and set aside on a paper towel-lined plate to drain the excess grease. Reserve the rendered prosciutto fat in the skillet – this will be used to sauté the vegetables.

**Step 2: Sauté the Vegetables**

1. Add the olive oil to the skillet with the reserved prosciutto fat (if there isn’t enough fat, add more olive oil to equal about 2 tablespoons). Heat over medium heat.
2. Add the diced onion, carrot, and celery to the skillet and cook until softened, about 5-7 minutes.
3. Add the minced garlic and red pepper flakes (if using) and cook for another minute, until fragrant. Be careful not to burn the garlic.

**Step 3: Combine Ingredients in the Instant Pot**

1. Rinse the dried white beans thoroughly under cold water and pick out any debris. You can soak the beans for quicker cooking (see notes below), but it’s not strictly necessary with the Instant Pot.
2. Add the sautéed vegetables, rinsed white beans, fresh rosemary sprigs, thyme sprigs, and bay leaf to the Instant Pot.
3. Pour in the chicken broth and water. Make sure the beans are covered by at least an inch of liquid. Add more water if needed.
4. Season with salt and pepper to taste.

**Step 4: Pressure Cook the Soup**

1. Close the Instant Pot lid and seal the vent.
2. Cook on high pressure for 30-45 minutes, depending on the type of white beans used. Cannellini beans typically take about 30 minutes, while Great Northern beans may take slightly longer. Soaking the beans beforehand will reduce the cooking time. See notes below for adjustments.
3. Allow the Instant Pot to naturally release pressure for 15-20 minutes. After that, manually release any remaining pressure.

**Step 5: Finishing the Soup**

1. Carefully remove the lid from the Instant Pot.
2. Remove the bay leaf, rosemary sprigs, and thyme sprigs from the soup.
3. Using an immersion blender, partially blend the soup to create a creamy texture. You can blend all of the soup for a completely smooth consistency, or leave some beans whole for a heartier texture. Alternatively, you can transfer a couple of cups of soup to a regular blender and blend until smooth, then return it to the Instant Pot.
4. Stir in the lemon juice (if using).
5. Taste and adjust the seasoning as needed. Add more salt, pepper, or red pepper flakes to your liking.

**Step 6: Serve and Enjoy**

1. Ladle the soup into bowls.
2. Top with the crispy prosciutto and grated Parmesan cheese (if using).
3. Serve immediately and enjoy!

Tips and Variations

* **Soaking the Beans:** Soaking the beans before cooking can reduce the cooking time and improve their texture. To soak, cover the beans with water in a large bowl and let them soak for at least 4 hours, or overnight. Drain and rinse the beans before adding them to the Instant Pot. If soaking, reduce the pressure cooking time by about 10-15 minutes.
* **Vegetarian Option:** Substitute vegetable broth for chicken broth to make this soup vegetarian. You can also add some smoked paprika for a smoky flavor that mimics the prosciutto.
* **Adding Vegetables:** Feel free to add other vegetables to the soup, such as kale, spinach, or diced tomatoes. Add leafy greens towards the end of cooking, as they will wilt quickly. Add diced tomatoes along with the other vegetables in step 2.
* **Spicy Kick:** Add more red pepper flakes or a pinch of cayenne pepper for a spicier soup.
* **Smoked Ham Hock:** For a richer, smokier flavor, add a smoked ham hock to the Instant Pot along with the beans and broth. Remove the ham hock after cooking and shred the meat before adding it back to the soup.
* **Herbs:** Experiment with different herbs, such as oregano, parsley, or sage.
* **Thickening the Soup:** If you prefer a thicker soup, you can mash some of the beans with a fork or use an immersion blender to blend more of the soup.
* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 2-3 months. Thaw overnight in the refrigerator before reheating. The texture may change slightly after freezing and thawing.

Serving Suggestions

* **Crusty Bread:** Serve with a side of crusty bread for dipping into the soup.
* **Salad:** A simple green salad complements the richness of the soup.
* **Grilled Cheese Sandwich:** A grilled cheese sandwich is a classic pairing with tomato soup, but it also works well with white bean soup.
* **Garnish:** In addition to crispy prosciutto and Parmesan cheese, you can garnish the soup with a drizzle of olive oil, a sprinkle of fresh herbs, or a dollop of Greek yogurt or sour cream.

Nutritional Information (approximate, per serving)

* Calories: 350-450
* Protein: 25-35g
* Fat: 15-25g
* Carbohydrates: 40-50g
* Fiber: 15-20g

(Note: Nutritional information may vary depending on the specific ingredients and serving size.)

Frequently Asked Questions (FAQ)

* **Can I use canned beans instead of dried beans?**

Yes, you can use canned beans, but the texture and flavor won’t be quite as good. If using canned beans, rinse and drain them well before adding them to the Instant Pot. Reduce the cooking time to 5-10 minutes on high pressure, followed by a quick pressure release.
* **Do I need to soak the beans before cooking them in the Instant Pot?**

No, you don’t need to soak the beans, but soaking will reduce the cooking time and may improve their texture. If you choose to soak the beans, reduce the pressure cooking time by about 10-15 minutes.
* **How long does the soup last in the refrigerator?**

The soup will last for up to 3-4 days in the refrigerator.
* **Can I freeze the soup?**

Yes, you can freeze the soup for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.
* **My soup is too thick/thin. How can I adjust it?**

If the soup is too thick, add more broth or water to thin it out. If the soup is too thin, you can simmer it uncovered on the stovetop for a few minutes to reduce the liquid, or blend more of the soup to thicken it.
* **What if I don’t have an Instant Pot?**

You can still make this soup on the stovetop. Soak the beans overnight, then simmer them with the other ingredients in a large pot for 1-2 hours, or until the beans are tender. You may need to add more liquid during cooking to prevent the soup from drying out.

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This Instant Pot White Bean Soup with Crispy Prosciutto is a delightful and easy way to enjoy a comforting and flavorful meal. Its adaptable nature ensures it can cater to various preferences and dietary needs, making it a regular staple in your kitchen. Whether you’re looking for a quick weeknight dinner or a healthy meal prep option, this soup delivers on all fronts. The salty, crispy prosciutto is a game changer – adding an element of texture and flavor that transforms this simple soup into something special. Enjoy!