Name: Instant Pot Gigante Bean Soup with Celery and Olives
Total time: 9 h
Cuisine: GreekEurope
Ingredients: 1½ tablespoons table salt , for brining; 1 pound (2½ cups) dried gigante beans , picked over and rinsed; 2 tablespoons extra-virgin olive oil , plus extra for drizzling; 5 celery ribs , cut into ½-inch pieces, plus ½ cup leaves, minced; 1 onion, chopped; ½ teaspoon table salt; 4 garlic cloves , minced; 4 cups vegetable or chicken broth; 4 cups water; 2 bay leaves; ½ cup pitted kalamata olives , chopped; 2 tablespoons minced fresh marjoram or oregano; Lemon wedges

Why This Recipe Works

The mellow, vegetal broth of our Greek bean soup comes alive when individual portions are topped with a generous heaping of finely chopped tender and slightly sweet celery leaves, kalamata olives, and fragrant fresh marjoram. The floral mixture perfumes the soup and complements the pillowy-soft gigante beans. We soaked the beans overnight in salted water, which softened their skins and made them less prone to bursting.

Before You Begin

If you can't find gigante beans, you can substitute cannellini beans; reduce the time under pressure to 1 minute in step 3. If celery leaves are not available, substitute ¼ cup minced celery plus ¼ cup minced fresh parsley. See page 8 for more information on brining beans.

Instructions

Dissolve 1½ tablespoons salt in 2 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.

Using highest sauté function, heat oil in Instant Pot until shimmering. Add celery pieces, onion, and ½ teaspoon salt and cook until vegetables are softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth, water, beans, and bay leaves.

Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 6 minutes. Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.

Combine celery leaves, olives, and marjoram in bowl. Discard bay leaves. Season soup with salt and pepper to taste. Top individual portions with celery-olive mixture and drizzle with extra oil. Serve with lemon wedges.