Instant Pot Sausage and Herbed White Bean Soup

  • A deliciously flavorful herbed white bean and sausage soup that requires no beans to be soaked! This will be a new Instant Pot favorite!

    A deliciously flavorful herbed white bean and sausage soup that requires no beans to be soaked! This will be a new Instant Pot favorite!

    I posed a question in my private Facebook group, The Community Table (join us!), yesterday and polled what everyone would prefer to see today. The top two votes were for an Instant Pot recipe and for a soup/stew!

    Clearly we are all feeling the winter weather!

    This Instant Pot sausage and herbed white bean stew combines the top two votes into one easy and comforting recipe!

    A deliciously flavorful herbed white bean and sausage soup that requires no beans to be soaked! This will be a new Instant Pot favorite!

    I have been aggressively using my Instant Pot lately because it just makes dinners and meal prepping so much easier.

    Take, for example, this soup. Typically, I would have had to take the time to remember to soak the beans overnight and we know the chance of that is like 1 in 1000. And because I would have probably forgotten, I would have just reached for canned beans.

    While canned beans are totally okay to sub in this soup, you will likely not want to make this soup in the Instant Pot and make it on the stovetop!

    A deliciously flavorful herbed white bean and sausage soup that requires no beans to be soaked! This will be a new Instant Pot favorite!

    I know there are a lot of people out there that are still afraid of using pressure cookers and don’t get the point of them.

    For the record, I don’t think pressure cookers should be used for everything. While it might be tempting because it is hands off, the time it takes to pressurize and then release pressure is about the same amount of time it could take you to cook something on the stovetop.

    do love using the pressure cooker for tougher cuts of meat that I want super tender and shreddable. Such as this Korean beef ragu.

    A deliciously flavorful herbed white bean and sausage soup that requires no beans to be soaked! This will be a new Instant Pot favorite!

    For this soup, it was amazing to not have to soak the beans overnight. I was able to sauté and throw everything into the Instant Pot and do it all in one bowl. This soup took roughly 40 minutes to cook (this doesn’t include time it takes to pressurize and release) and the beans were tender but not completely falling apart.

    The vegetables were cooked through and the soup held onto incredible flavor. This soup was so good with a piece of crusty bread to dip into the semi-thick soup.

    A deliciously flavorful herbed white bean and sausage soup that requires no beans to be soaked! This will be a new Instant Pot favorite!

     

    A deliciously flavorful herbed white bean and sausage soup that requires no beans to be soaked! This will be a new Instant Pot favorite!

    Grab a bowl and spoon — you’re going to want to cozy up with a bowl of this!

    Instant Pot Sausage and Herbed White Bean Soup
    Prep Time
    15 mins
    Cook Time
    40 mins
    Total Time
    55 mins
     

    A deliciously flavorful herbed bean soup with sausage that doesn't require any beans to be soaked!

    Servings: 4 -6
    Ingredients
    • 8 ounces cooked Italian chicken sausage, sliced into rounds
    • 6 stalks celery roughly chopped into logs
    • 5 carrots roughly chopped into rounds
    • 1 medium onion chopped
    • 2 tablespoons tomato paste
    • 4 sprigs of fresh thyme
    • 2 sprigs of fresh rosemary
    • 1 pound dry white beans (great northern beans)
    • 5 cups chicken stock
    • Salt and pepper to taste
    Instructions
    1. Press the sauté button on the front of your 6-quart Instant Pot and add 1 tablespoon of vegetable oil into the pot.
    2. Once heated up, add the sausage and brown on all sides. Press the off button then add in the rest of the ingredients.
    3. Stir to mix up everything.
    4. Close the lid of the pressure cooker and make sure that the vent is set to sealing.
    5. Using the manual function, use high pressure and set the cook time to 40 minutes.
    6. Once the soup has finished cooking, let sit for 15 minutes before you quick release the pressure. You can choose to either quick release it or let it naturally release, depending on how hungry you are or when dinner is!
    7. Stir and divide into bowls and serve with crusty bread!
    Recipe Notes

    To make this on the stovetop: I would use canned beans unless you have soaked the dry beans overnight. All the steps are the same except cook time. For canned beans, your cook time would roughly be 30-40 minutes, or until vegetables are tender. For soaked dry beans, I would say your cook time would be closer to 90 minutes or longer.

  • 13 Comments
    Julie Wampler of Table for Two Blog
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    Comments

  • Linda says:

    I do not have a Instant Pot and would like to try this soup on stove top. How many cans of beans would be used and are they drained?

    Thank you.

    • Julie says:

      Yes, you would drain the beans and rinse them. I would use 2 cans of beans!

      • Linda says:

        Thank you so much for your quick reply. Will be making this soon.

  • Krysten @freshfitkitchen says:

    Beautiful soup Julie ! I will definitely be trying it !

    • Julie says:

      Thanks so much! :) I hope you do!

  • Brenda says:

    What about a crock pot?

    • Julie says:

      You could use a slow cooker. I would soak the beans overnight and cook it for 4 hours on low in the slow cooker.

  • Alicia says:

    Made this over the weekend, and we really enjoyed it. It was hearty and flavorful. Thanks for sharing some Instant Pot recipes – would love to see more!

    • Julie says:

      There is definitely more coming! :) I’m so glad you enjoyed it!

  • M says:

    This fragrant, flavorful soup is so good!
    I ended up making a half-recipe of the stovetop version as I only had organic (o.) canned white beans on hand. It was a perfect way to use up: two knockwurst, the canned beans (excellent for building AKK in the gut biome), fresh thyme and rosemary that survived our TX freezes, o. carrots and celery, o. chicken stock, a squirt of o. ketchup, chicken Better Than Bouillon, heavy sprinkle of red pepper flakes, s and p.

    First I sautéed carrot, celery, onion and peppers in 2 T Kerry Gold butter to slightly soften. I added the beans, slightly stick blended, added rest of the ingredients. Brought to a boil then reduced to simmer for 20ish minutes. I stirred in a few more thyme leaves before serving.

    The funny thing was that my husband wanted a steak tonight but I didn’t. He loved this so much more than his beloved filet!
    I’ll definitely try the Instant Pot version soon but we’re glad this worked and was so delicious!

    • Julie says:

      That’s so great to hear!! Glad you enjoyed and made it your own :)

  • Mary says:

    So I just cut up the sweet chicken Italian sausage and it just mushed. The photo looks more like kielbasa…?

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