Instant Pot Italian Sausage and Bean Soup

Instant Pot Italian Sausage and Bean Soup
Instant Pot Italian Sausage and Bean Soup

Instant Pot Italian Sausage and Bean Soup

Instant Pot Italian Sausage and Bean Soup is a delicious, hearty meal that is full of flavor and easy to make!

INGREDIENTS
  1. 1 tsp olive oil
  2. 1 medium onion, diced
  3. 1 lb ground Italian sausage
  4. 4 cloves garlic, minced
  5. 15-oz can butter beans, UNdrained
  6. 15-oz can kidney beans, UNdrained
  7. 15-oz can diced tomatoes, UNdrained
  8. 4 cups (1 qt) chicken broth
  9. 1 1/2 tsp dried basil
  10. 2 cups fresh kale, chopped or chiffonade
  11. 1/2 cup heavy cream (optional)
  12. Shaved or shredded parmesan for topping (optional)
INSTRUCTIONS
  1. In the insert pot of an Instant Pot, add olive oil. Select the Saute function and warm the oil. Add in the diced onions and stir for a couple of minutes.
  2. Add in the ground sausage, stirring to break apart as it cooks and browns.
  3. Once the sausage is nearly completely browned, add in the minced garlic and stir to allow it to warm and become fragrant.
  4. Drain excess grease and return sausage mixture to the insert pot.
  5. Add in butter beans, kidney beans, diced tomatoes, chicken broth, and dried basil. Stir to combine.
  6. Close the lid and set the vent to the sealed position. Use the Manual or Pressure Cook button to select a 5 minute cook time at high pressure.
  7. Once the cook time is complete, allow a 10 minute natural release followed by a quick release of any remaining pressure (you can also allow a full natural release).
  8. Once the pressure has released and the valve has dropped, carefully remove the lid and stir in the kale and cream, if using. Allow the kale to soften in the hot soup.
  9. Serve, topped with parmesan cheese, if desired!
NOTES
  1. I use mild ground Italian sausage, but feel free to choose a different variety based on your spice preference.
  2. I like kale because it's hardier than spinach and doesn't get as mushy, but feel free to substitute spinach if that's your jam.
  3. I prefer to "massage" kale a bit before using it, as it improves the texture. I just put a few leaves in the palms of my hands and roll them together, which softens them a bit.
  4. I find that adding a bit of cream adds a hint of richness to the soup, but this is absolutely not necessary. If you're counting calories, are dairy free, or just don't have any on hand, you can absolutely leave it out. If you want a substitution, you could try a bit of canned coconut milk instead.