©Aimée Geroux | https://extremecouponingmom.ca
Instant Pot Sausage White Bean Soup
Nothing makes me crave a warm and delicious bowl of soup more than a cold, wet, and gloomy winter day!
It is pretty grey outside today and walking Bella to school wasn’t fun.
I may not like winter, but I sure would rather snow than rain.
Today I am sharing my Instant Pot Sausage White Bean Soup recipe with you.
It is a hearty, protein-packed soup that will leave your belly warm and full!
It’s also a spin-off of my Instant Pot Zuppa Toscana soup, which is also incredibly delicious.
The best part about making soup in your Instant Pot is that it comes together so quickly, and because of the pressurized cooking, all of the flavours in the soup marry together as if the soup had been simmering on the stove all day!
Don’t own an Instant Pot? Grab one on Amazon and fall in love with pressure cooking!
©Aimée Geroux | https://extremecouponingmom.ca
Instant Pot Sausage White Bean Soup
Crush that soup craving with this hearty, protein-packed Instant Pot Sausage White Bean Soup that will leave your belly warm and full!
What You Will Need:
- 1 pound Italian sausage, casings removed
- 3 garlic cloves, chopped
- 2 large carrots, chopped
- 1 small onion, chopped
- 1 stalk celery, chopped
- 3 cans white beans, drained and rinsed
- 3 cups chicken stock
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt, or to taste
- ½ teaspoon pepper, or to taste
- 2 cups fresh kale
- ½ cup heavy cream
Yields: 4 servings
How To Make Instant Pot Sausage White Bean Soup
Follow along with the Instant Pot Sausage White Bean Soup step-by-step process photos and then find the printable recipe below!
©Aimée Geroux | https://extremecouponingmom.ca
Gather all of the ingredients you will need to make this Instant Pot sausage white bean soup.
©Aimée Geroux | https://extremecouponingmom.ca
Heat the Instant Pot using the saute function.
Add the Italian sausage and cook until browned, about 5-8 minutes.
Recipe Notes: I use a mild Italian sausage, but if you prefer a bit of a kick, or need to clear your sinuses, feel free to use hot Italian sausage.
©Aimée Geroux | https://extremecouponingmom.ca
Remove the sausage with a slotted spoon.
Add the garlic, carrots, onion, and celery.
Cook until the vegetables have softened, about 10 minutes.
©Aimée Geroux | https://extremecouponingmom.ca
Next, add the Italian sausage back to the Instant Pot followed by the white beans, chicken stock, Italian seasoning, salt, and pepper.
©Aimée Geroux | https://extremecouponingmom.ca
Give it a good stir and then attach the lid to the Instant Pot and ensure the valve is in the “sealing” position.
Using the manual function, set the timer for 5 minutes.
©Aimée Geroux | https://extremecouponingmom.ca
When the timer finishes, release the pressure manually by switching the valve to the “venting position”.
©Aimée Geroux | https://extremecouponingmom.ca
Add the kale and heavy cream.
Stir and allow the kale to wilt for about 2 minutes.
Recipe Notes: Make sure to use cooking cream, milk can cause the soup to be thin. If you are not a fan of kale, feel free to swap it out and replace it with spinach!
©Aimée Geroux | https://extremecouponingmom.ca
Scoop a nice serving into a bowl and top with grated parmesan cheese if you wish.
Store any leftover soup in an airtight container in the refrigerator for up to three days.
Instant Pot Sausage White Bean Soup
Ingredients
- 1 pound Italian sausage, casings removed
- 3 garlic cloves, chopped
- 2 large carrots, chopped
- 1 small onion, chopped
- 1 stalk celery, chopped
- 3 cans white beans, drained and rinsed
- 3 cups chicken stock
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt, or to taste
- ½ teaspoon pepper, or to taste
- 2 cups fresh kale
- ½ cup cooking cream
Instructions
- Heat the Instant Pot using the saute function. Add the Italian sausage and cook until browned, about 5-8 minutes.
- Remove the sausage with a slotted spoon. Add the garlic, carrots, onion, and celery. Cook until the vegetables have softened, about 10 minutes.
- Next, add the Italian sausage back to the Instant Pot followed by the white beans, chicken stock, Italian seasoning, salt, and pepper.
- Attach the lid to the Instant Pot and ensure the valve is in the “sealing” position. Using the manual function, set the timer for 5 minutes. When the timer finishes, release the pressure manually by switching the valve to the “venting position”.
- Add the kale and heavy cream. Stir and allow the kale to wilt, about 2 minutes.
- Scoop a generous serving into a bowl and top with freshly grated parmesan if you wish.
- Store any leftover soup in an airtight container in the refrigerator for up to three days.
Notes
- I use a mild Italian sausage, but if you prefer a bit of a kick, or need to clear your sinuses, feel free to use hot Italian sausage.
- Make sure to use cooking cream, milk can cause the soup to be thin.
- If you are not a fan of kale, feel free to swap it out and replace it with spinach!
©Aimée Geroux | https://extremecouponingmom.ca
64 Incredibly Delicious Soups
Nothing beats a delicious bowl of soup. Check out these great soups to try!
©Aimée Geroux | https://extremecouponingmom.ca
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