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–+ servings
A bowl of soup with beans, sausage, and celery, garnished with herbs. A spoon rests beside the bowl, and pieces of bread are scattered around on a striped linen towel.
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4 from 2 votes

Instant Pot Sausage and White Bean Soup

Herby, filling, and comforting, this sausage and white bean soup is so simple to make in the Instant Pot (which means no need to soak the beans!). Fully loaded with tender white beans, flavorful sausage and vegetables in a rich broth base.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 6
Author: Julie Chiou

Equipment

Ingredients 

  • 8 ounces (227 g) 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 (454 g) dry white beans (great northern beans)
  • 5 cups (1183 ml) chicken stock
  • Salt and pepper to taste

Instructions

  • Press the sauté button on the front of your 6-quart Instant Pot and add 1 tablespoon of vegetable oil into the pot.
  • Once heated up, add the sausage and brown on all sides. Press the off button then add in the rest of the ingredients. Stir to mix everything well.
    8 ounces cooked Italian chicken sausage, 6 stalks celery, 5 carrots, 1 medium onion, 2 tablespoons tomato paste, 4 sprigs of fresh thyme, 2 sprigs of fresh rosemary, 1 pound dry white beans, 5 cups chicken stock, Salt and pepper
    Ingredients in an Instant Pot: sliced sausage, carrots, celery, onions, white beans, tomato paste, herbs, and seasoning.
  • Close the lid of the pressure cooker and make sure that the vent is set to sealed.
  • Using the manual function, use high pressure and set the cook time to 40 minutes.
  • 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!
    Instant pot containing a cooked white bean and sausage soup with sliced carrots, beans, celery, and a rich broth.
  • Stir and divide into bowls and serve with bread!

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.

Nutrition

Serving: 1 serving (458 grams) | Calories: 434 kcal | Carbohydrates: 62 g | Protein: 29 g | Fat: 9 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 33 mg | Sodium: 766 mg | Potassium: 1827 mg | Fiber: 14 g | Sugar: 9 g

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