Ingredients
A total of 43.5 ounces of chicken broth (split between amount used to cook beans and then added to broth and directly added to broth).
1 pound dried lima beans, rinsed and drained
1.5 medium sized carrots, thinly sliced
1 large potatoe, peeled and diced
1 large sweet red pepper, chopped
1 medium onion, chopped
1.5 celery ribs, thinly sliced
1/4 cup butter
1-1/2 teaspoons dried marjoram
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
3 ozs. Prosciutto, cooked and diced
Cook dried Lima beans with 6 cups of chicken broth in instapot on high (bean/chili setting) for 15 mins.
Place the butter in stock pot and melt. Add veggies and sauté for 6-10 mins, until soft.
Add broth and spices, add beans with the stock, and additional stock (about 2-3 cups). Bring to a boil over medium heat.
Reduce heat; cover and simmer for 25-35 minutes or until vegetables are tender.
Add cooked prosciutto 5 mins before serving.