Instant Pot Gigante Bean Soup with Celery and Olives

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