How to Make Instant Pot® Tuscan Bean and Sausage Soup - A Step-by-Step Guide

This Instant Pot® Tuscan Bean and Sausage Soup recipe is a hearty and delicious dish that is perfect for a chilly evening. It combines the flavors of Italian sausage, beans, and vegetables in a savory broth that is sure to satisfy your taste buds. The best part is that this recipe is made in the Instant Pot®, which means it is ready to serve in a fraction of the time it would take to cook on the stovetop.

One of the great things about this recipe is that it is versatile and can be easi...

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Ingredients

  • 2 tablespoons olive oil
  • ½ pound Italian-style chicken sausage, casings removed
  • 1 ½ cups diced onion
  • 2 cloves garlic, minced
  • 1 (15 ounce) can white kidney beans (cannellini), rinsed and drained
  • 1 teaspoon Italian seasoning
  • 1 (32 ounce) carton Swanson® Chicken Broth (4 cups)
  • 3 cups finely chopped kale leaves
  • 2 tablespoons grated Parmesan cheese

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Stand Time: 5 mins
  • Total Time: 45 mins
  • Servings: 6

  • On a 6-quart Instant Pot, select the Saute setting. Heat the oil. Add the sausage and cook for 10 minutes or until well browned, stirring often to separate meat. Press Cancel.
  • Add the onion, garlic, beans, Italian seasoning, and Swanson Chicken Broth. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 3 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes).
  • When done, press Cancel and use the quick-release method to release the pressure.
  • Stir in the kale and let stand for 5 minutes. Season to taste and sprinkle with the cheese.
  • Nutrition

    128 cal.

    • Total Fat: 8g
    • Saturated Fat: 2g
    • Cholesterol: 30mg
    • Sodium: 613mg
    • Total Carbohydrate: 7g
    • Dietary Fiber: 1g
    • Protein: 9g
    • Potassium: 69mg