I found this recipe at Simply Happy Foodie. There are several variations of recipes much like this one in most cookbooks, and recipe websites. It’s a favorite in my house. Especially since the ingredients in this soup are mostly things that we keep on hand all the time and they usually keep for a long time.
Instant Pot Sausage and White Bean Soup
- 2 tsp olive oil
- 1 1/2 lbs Smoked Kielbasa Sausage (I use apple Gouda chicken sausages) sliced in 1” thick rounds
- 1 large yellow onion, chopped
- 1 large bay leaf
- 4 carrots, chopped
- 3 select stalks, chopped
- 4 sprigs fresh thyme (or 1/2 tsp dried)
- 1 4” long sprig of fresh rosemary
- 1/4 tsp Oregano, dried
- 4 cloves garlic, pressed or minced
- 1/2 tsp pepper
- 5 cups chicken stock
- 2 cans white beans
- 3 cups fresh baby spinach or chopped kale
- Salt to taste (add after cooking as it may not need it)
Turn the pot to sauté. Let the oil heat up and add the sausage. Let it sit and brown for a few minutes to brown and then stir. Lightly brown on all sides.
Add the onion, bay leaf, carrots, and celery. Stir and cook until the onion starts to turn translucent.
Add the thyme, rosemary, oregano, and garlic. Cook, stirring for 1 minute.
Add the pepper, and broth and simmer.
Drain and rinse the beans and add to the pot.
Set the pressure cook time to 5 minutes and let naturally release for 10 minutes.
Vent the remaining pressure.
Stir in the spinach or kale and let sit for a minute to wilt.
I like to serve with a little fresh Parmesan cheese on top.
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