INSTANT POT SOUP WITH SMOKED SAUSAGE, WHITE BEANS & VEGETABLES
This Instant Pot soup recipe made with sausage, white beans, and vegetables is a family favorite. It used to take me hours on the stovetop, but in the Instant Pot pressure cooker, it’s done in less than one hour.
With the smokiness of the sausage and the addition of fresh thyme and rosemary, it’s got great flavor and tastes really hearty and comforting despite being packed full of vegetables. It’s my favorite way to serve lots of veggies at once, and my kids’ favorite way to eat them!
INSTANT POT SOUP WITH SMOKED SAUSAGE, WHITE BEAN & VEGETABLES
COURSE: MAIN COURSE CUISINE: AMERICAN PREP TIME: 10 MINUTESCOOK TIME: 40 MINUTESTOTAL TIME: 50 MINUTESSERVINGS: 5 CALORIES: 498 KCAL
This Instant Pot soup recipe is easy, delicious and hassle-free. Made with smoked sausage, white beans, and vegetables with an herb-infused broth.
INGREDIENTS
1 lb bag dry navy beans or other white beans of choice, soaked for several hours* (see notes)
1-2 tbsp olive oil
14 oz smoked turkey sausage sliced into medallions
1/2 onion diced
2 cloves garlic minced
3 carrots peeled and chopped
2 stalks celery chopped
1 tsp fresh thyme chopped
2 tsp fresh rosemary chopped
7 cups vegetable broth
3 cups fresh baby spinach
1 tsp salt (plus more to taste)
1/4 tsp black pepper
INSTRUCTIONS
Using the saute function, add olive oil and cook sausage until browned.
Add onions and saute until translucent. Add garlic and saute for one minute. Turn saute off.
Rinse the beans and add them to the pot, along with all remaining ingredients.
Set to pressure cook (manual) on high for 20 minutes.
When finished, quick release the steam valve.
Open and season with additional salt and/or pepper to taste.
To thicken the soup, use a wooden spoon to smash some of the beans against the side of the pot.
Serve with warm, crusty bread.
