This hearty and satisfying Instant Pot 15 bean and sausage soup will be cooked in under 30 minutes!
Instant Pot is a perfect kitchen gadget for cooking winter soups. I make soups at least twice a week and love how the broth turns out each time!
For this 15 bean and sausage soup i browned the sausage for an extra flavor ( keep in mind that you brown sausage first, cook, and only then slice- i did slice it before browning and it turned out pretty crumbly, but still yummy!)
If you are a fan of Instant Pot soups just like i am, also check these 7 Amazing Recipes , one of the most popular posts on my blog!
- 1 cup 15 bean soup mix (rinsed and soaked overnight)
- 12 oz italian sausage (i used sweet but spicy is amazing too!)
- 1 onion (chopped)
- 3 garlic cloves (minced)
- 2 cups any broth of choice
- 2 cups water
- 10 oz swiss chard (chopped, without a stem )
- 2 tomatoes (cored and chopped)
- 1/4 teaspoon dry thyme
- salt and pepper to taste
- 1 tbsp olive oil
Turn on SAUTE setting and add oil. Once smoking, add sausage and onions. Cook for about 3 minutes. Add garlic, thyme. Add broth, salt and freshly ground pepper.
Turn off SAUTE setting and push on SOUP function, Add beans. Lock the lid and adjust to 25 minutes under high pressure. Quick release.
Open the lid, take the sausage out and slice, put back in pot. Add chard and tomatoes, SAUTE for about 5 minutes, until soft. Add more salt and pepper if needed
Please add at least 8 hours to a prep time for soaking the beans
Nutrition FactsInstant Pot 15 bean and sausage soup Amount Per Serving Calories 213 Calories from Fat 135 % Daily Value* Total Fat 15g 23% Saturated Fat 5g 25% Cholesterol 32mg 11% Sodium 627mg 26% Potassium 428mg 12% Total Carbohydrates 10g 3% Dietary Fiber 2g 8% Sugars 2g Protein 9g 18% Vitamin A 51% Vitamin C 21% Calcium 4.2% Iron 10.6%* Percent Daily Values are based on a 2000 calorie diet.
© 2017 BerryMaple. All rights reserved. All images & content are copyright protected. If you want to share this recipe or photos, please provide a link back to this post for the original recipe