Instant Pot White Bean and Sausage Soup

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I modified THIS original recipe to accommodate my family and we loved it so much, I’m sharing it with you all. (I also needed a link for this recipe for an upcoming YouTube video!)

Instant Pot White Bean and Sausage Soup

8-Quart Instant Pot Version

This is a high-protein, deeply filling soup designed for bulk cooking. It is simple, forgiving, and ideal for feeding a large family or stocking the freezer. The Instant Pot does the work, and the flavors develop well despite the short cook time.

Yield: Fills an 8-quart Instant Pot to the max pressure-cook line
Cook Time: 20 minutes on High Pressure
Pressure Release: Natural release recommended

Ingredients

• 2 pounds Italian sausage

• 1 tablespoon onion powder

• 3 garlic cloves, sliced

• Reduced-sodium chicken broth and/or water, enough to reach the max PC line in an 8-quart Instant Pot

• 1 can (15 ounces) pinto beans, rinsed and drained

• 1 can (15 ounces) cannellini beans, rinsed and drained

• 1 can (15 ounces) tomato sauce

• 1 cup medium pearl barley

• 4 celery ribs, sliced

• 1 teaspoon fresh sage, minced

• 1/2 teaspoon fresh rosemary, minced (or 1/8 teaspoon dried rosemary, crushed)

• 6 cups fresh kale, chopped

Instructions

Set the Instant Pot to Sauté. Add the Italian sausage and cook, breaking it up with a spoon, until fully browned. Add the sliced garlic and sauté briefly, about 30 seconds to 1 minute, just until fragrant. Turn off Sauté mode.

Sprinkle in the onion powder, then add the beans, tomato sauce, barley, celery, sage, and rosemary. Add some chicken broth first for flavor, then use additional broth or water to reach the max pressure cook line on the 8-quart Instant Pot. Stir well, making sure nothing is stuck to the bottom.

Secure the lid and set the Instant Pot to High Pressure for 20 minutes.

When the cook time is complete, allow the pressure to release naturally. Once fully depressurized, open the lid and stir in the chopped kale. Let the soup sit for a few minutes to soften the greens.

Taste before adding any additional salt. Adjust seasoning only if needed.

Notes

• Italian sausage and broth both add salt. Using part water helps keep the soup from becoming overly salty.

• This soup thickens significantly as it cools due to the barley and sausage.

• Add water or broth when reheating if you prefer a looser consistency.

• Freezes well and reheats cleanly.

When the video that goes with this recipe comes out, I will let you know! It will be a homemaking vlog-style video.