Preheat an oven to 400 F.
Set an electric pressure cooker to brown according to manufacturer's instructions. Warm the olive oil and then add the onion and 2 teaspoons kosher salt. Cook until the onions turn translucent and begin to soften, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
Add the white beans, chicken broth, rosemary and sage. Place the lid on the pressure cooker and set according to manufacturer's instructions to cook for 10 minutes.
Meanwhile, make the Parmesan crisps. Lightly brush the bread slices with olive oil on both sides. Place on a rimmed baking sheet. Top each bread slice with grated Parmigiano. Bake in the preheated oven until golden brown and crispy, 5 to 7 minutes. Let cool.
Once the pressure cooker is done cooking, release the steam and remove the lid. Using a stick blender, purée the soup to your desired consistency, adding more chicken broth or water as needed. Season to taste with salt and pepper.
Ladle into individual serving bowls, garnish with a drizzle of extra virgin olive oil and a parmesan crisp.
Serves 8 to 10.