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Cozy Instant Pot Sausage and White Bean Soup

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A quick and comforting soup made in the Instant Pot with Italian sausage, creamy white beans, and kale. This recipe delivers deep, slow-cooked flavor in under an hour, perfect for busy weeknights.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound Italian sausage (mild or hot), casings removed
  • 1 medium yellow onion, diced
  • 4–5 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups low-sodium chicken or vegetable broth
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, with juices
  • 2 (15-ounce) cans cannellini beans, drained and rinsed (or 1 cup dried cannellini beans, rinsed)
  • 1 bay leaf
  • 1 Parmesan rind (optional)
  • 4 cups chopped kale (or spinach)
  • Salt and black pepper to taste
  • Freshly grated Parmesan cheese, for serving (optional)
  • Good olive oil, for drizzling (optional)

Instructions

  1. Prep your ingredients: Dice the onion, mince the garlic, and chop the kale. Remove the Italian sausage from its casings if using links. Drain and rinse the canned beans.
  2. Turn the Instant Pot to the ‘Sauté’ function and let it get hot. Add the olive oil. Add the sausage meat and break it up with a wooden spoon. Cook for 5-7 minutes, stirring occasionally, until deeply browned. Use a slotted spoon to transfer the cooked sausage to a plate and set aside.
  3. Leave about 1 tablespoon of rendered fat in the pot. Add the diced onion and a pinch of salt. Sauté for 4-5 minutes until soft and translucent. Add the minced garlic, dried oregano, dried thyme, and red pepper flakes. Cook for 1 minute until fragrant, stirring constantly.
  4. Pour in about 1/2 cup of the chicken broth. Use the wooden spoon to vigorously scrape up all the browned bits from the bottom of the pot until clean.
  5. Add the remaining broth, diced tomatoes with their juices, drained and rinsed white beans, bay leaf, and Parmesan rind (if using). Stir to combine. Return the browned sausage to the pot. Do not add the kale yet.
  6. Secure the lid on the Instant Pot and set the valve to ‘Sealing.’ Press the ‘Manual’ or ‘Pressure Cook’ button and set the time to 10 minutes on high pressure.
  7. When the cooking time is up, let the pressure release naturally for at least 10 minutes. Then carefully turn the valve to ‘Venting’ to release any remaining steam.
  8. Carefully remove the lid. Fish out the bay leaf and Parmesan rind (if used). Stir in the chopped kale and let it wilt for 2-3 minutes (or instantly if using spinach).
  9. Taste and adjust seasoning with salt and black pepper. Ladle into bowls and top with a drizzle of good olive oil and freshly grated Parmesan cheese, if desired.

Notes

For the best flavor, brown the sausage well and deglaze the pot thoroughly to avoid a ‘Burn’ warning. Natural release for at least 10 minutes keeps the beans creamy. If using dried beans, increase pressure cooking time to 25 minutes and add an extra cup of broth. The soup thickens as it sits; add a splash of broth when reheating if needed.

Nutrition

Keywords: Instant Pot soup, sausage and bean soup, white bean soup, pressure cooker soup, cozy soup, quick dinner, comfort food

Find it online: https://shimmersnack.com/cozy-instant-pot-sausage-and-white-bean-soup/