Instant Pot White Bean Soup With Prosciutto Recipes
INSTANT POT® WHITE BEAN SOUP WITH PROSCIUTTO
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.
Provided by Bibi
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- 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 Facts : Calories 440.3 calories, Carbohydrate 53.5 g, Cholesterol 33.8 mg, Fat 13.5 g, Fiber 16.6 g, Protein 27.5 g, SaturatedFat 5.1 g, Sodium 814.3 mg, Sugar 4.7 g
INSTANT POT® WHITE BEANS
Instead of buying canned beans, I use my pressure cooker to cook them from dry--no soaking required! If you do decide to soak the beans, check your appliance manual because cooking time will be shorter.
Provided by LauraF
Categories Side Dish
Time 55m
Yield 10
Number Of Ingredients 1
Steps:
- Pour beans into a multi-functional pressure cooker (such as Instant Pot®). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 28 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain beans and let cool.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 22.8 g, Fat 0.4 g, Fiber 7.4 g, Protein 8 g, SaturatedFat 0.1 g, Sodium 5.1 mg, Sugar 0.8 g
PRESSURE COOKER WHITE BEAN-PARMESAN SOUP
A pressure cooker renders dried beans buttery soft in a fraction of the time the stovetop would take. For this recipe, seek out whole wheat berries - not hulled or pearled - because they stand up to the long cook time, developing a pleasant chewiness while maintaining their shape. You can substitute whole farro or spelt, but make sure the farro is not pearled. The key to this soup's flavor is the Parmesan rind, which infuses the soup with an earthy saltiness. Finally, don't forget the finishing touches of lemon and parsley: They add brightness and bring other deeper flavors into sharper focus. You can also make this recipe in a slow cooker. Find that recipe here.
Provided by Sarah DiGregorio
Categories dinner, lunch, weekday, soups and stews, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Using the sauté setting, heat the oil in the pot of a 6- to 8-quart pressure cooker. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Season generously with salt. Add the fennel and cook, stirring often, until the fennel is softened and the onion is lightly browned, about 5 minutes. Add the celery, garlic, fennel seeds and red-pepper flakes and cook, stirring often, until fragrant, 2 minutes. Add the rosemary and the wine. Bring to a simmer and reduce by half, about 2 minutes.
- Add the stock, using 7 cups if you have a 6-quart pressure cooker or 8 cups if you have an 8-quart pressure cooker. Season with 1/2 teaspoon salt. Stir in the beans, wheat berries and Parmesan rind. Cover and set steam valve to sealed position. Pressure cook on high for 70 minutes.
- Allow the pressure to release naturally for 15 minutes then release the remaining pressure manually. Taste the beans to make sure they are soft. If they are not as soft as you would like, cover and set steam valve to sealed position. Pressure cook on high for 10 more minutes and then quick-release the pressure.
- Before serving, remove and discard the rosemary sprigs. Stir in the chopped parsley, lemon juice and reserved fennel fronds. Season to taste with salt and pepper. Divide among bowls and top generously with grated Parmesan.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 10 grams, Carbohydrate 66 grams, Fat 18 grams, Fiber 14 grams, Protein 32 grams, SaturatedFat 7 grams, Sodium 1002 milligrams, Sugar 8 grams
TUSCAN WHITE BEAN SOUP WITH PROSCIUTTO
Make and share this Tuscan White Bean Soup With Prosciutto recipe from Food.com.
Provided by chelseas
Categories Beans
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large stockpot over medium heat. Add the prosciutto, and sauté for 2 minutes. Add the onion, celery, carrot and garlic; sauté for 2 minutes or until soft.
- Add the water, beans, bay leaves, and broth and bring soup to a boil. Partially cover, reduce heat, and simmer for 20 minutes.
- Add the parsley, sherry, and black pepper; cook for one minute. Discard bay leaves.
Nutrition Facts : Calories 439.8, Fat 4, SaturatedFat 0.8, Sodium 71.5, Carbohydrate 75.5, Fiber 18.3, Sugar 3.9, Protein 29.1
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