This lovely soup can be on the table in under 1 hour with the help of the Instant Pot®.

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Recipe Summary test

prep:
15 mins
cook:
25 mins
additional:
15 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter, olive oil, carrots, shallot, and garlic. Saute for 5 minutes. Add prosciutto and saute for 3 minutes. Mix in chicken broth, cannellini beans, and pasta.

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  • Prepare a bouquet garni by placing rosemary, bay leaf, and thyme onto a piece of cheesecloth. Secure cheesecloth with butcher's twine. Add to the soup.

  • Cancel Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.

  • Season soup with garlic granules and truffle salt. Remove bouquet garni prior to serving.

Nutrition Facts

285 calories; protein 11.3g; carbohydrates 29.5g; fat 13g; cholesterol 30.1mg; sodium 1448.6mg. Full Nutrition
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Reviews

Rating: 5 stars
02/08/2021
I added 4 cups of chicken broth and increased the pasta to 3/4 cup. I didn’t have the materials to make a bouquet garni so I just added the sprigs and bay leave loose and fished them out after I opened the lid. I did t have truffle salt or garlic granuals but in my opinion, it didn’t need any extra garnish. The prosciutto and herbs give it great flavor. Read More
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