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Comfort food in a bowl! This white bean kale and sausage soup is a breeze to prepare in your Instant Pot pressure cooker or on your stovetop! The flavors of this quick to make soup will keep you warm during all those cold winter nights!
White bean kale and sausage soup in your Instant Pot
It’s finally “officially” fall! Except it is still blazing hot in Texas. Right now I’m headed to Dublin, Ireland where I’m thrilled to hear that they are have weather that is more suited to the Autumn months. When the temperature outside starts to drop, one of my favorite comfort foods is a hearty soup. Today I’m sharing my white bean kale and sausage soup with you, so you can start to get those fall vibes going too!
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The best part of this white bean kale and sausage soup is that it’s made in the Instant Pot. What might have been an all day affair is now done in a much faster manner. Are you as addicted to the electronic pressure cookers as I am? I use mine at least twice a week- it’s such a time saver! Cooking in the instant pot also means I only dirty one pan. Win win.
The soup is somewhat inspired by the Olive’s Garden’s Zuppa Toscana. I’ve added great white northern beans to mine. Since beans cook so fast in the instant pot, there is no reason not to add these protein powerhouses. If you skipped the beans, this soup would cook in half the time. Or if you need to, sub in a can or two of beans.
I’ve also added kale, which I don’t mind, but I understand others might not feel warmly towards this veggie. If you love it and want to add more, knock yourself out. If you don’t like it - skip it. No worries. I won’t judge you. I peel my potatoes, but if your a fan of skin, go for it!
I’ve also used, milk, half and half, and heavy cream. Use what you have on hand, it’s not a deal breaker.
Start by removing the sausage from the casing (or just buy ground pork that doesn’t have any). I like to spray my insert with pam so the sausage doesn’t stick. In the instant pot, saute the sausage until done, crumbling into pieces as it cooks. When the sausage is almost cooked through, add in the onions and garlic. I like to saute them at the end so they don’t burn.
While the sausage is cooking, peel and slice your potatoes. Mine are slice ¼ inch thick. They break down while cooking, so slices work fine, no need to cube. Slice your baby carrots if you prefer smaller sizes.
Once the sausage is done, add in the seasoning, and mix well. Top with potatoes, carrots, beans, and kale. Stir to combine.
Next, pour in the broth. I like to then add 1-2 cups of water. It depends on how much room you have. Be sure to NOT go past the fill line.
Seal your pot, and cook on manual high for 1 hour. If you are using no beans, or canned beans, you can reduce this to 25 mins.
This isn't the prettiest soup to take pictures of, but I promise you it's tasty!
Have any of you been to Ireland? Any tips you wanna give me! I'm about to board my flight - can't wait! What do you like to cook in your Instant Pot? Have you tried dried beans yet?
Looking for other comfort food dishes? More instant pot dishes? You might try these!
White Bean Kale and Sausage Soup
- 1 pound sausage links, or ground sausage Mild or spicy works, which ever you prefer!
- 3 cloves garlic, minced
- 1 medium onion, diced
- 5-6 medium medium sized potatoes / Skin on or removed
- 1 cup baby carrots or carrots diced
- 1 cup dried white beans you can sub canned beans if you need to
- 1 teaspoon Italian seasoning
- ½ teaspoon pepper
- 2 cups Kale, loosely chopped
- 64 oz chicken broth
- 1-2 cups water
- ½ cup cream or milk
- Start by removing the sausage from the casing. I like to spray my insert with pam so the sausage doesn’t stick.
- In the instant pot, saute the sausage until done, crumbling into pieces as it cooks. When the sausage is almost cooked through, add in the onions and garlic.
- While the sausage is cooking, peel and slice your potatoes. Mine are slice ¼ inch thick. They break down while cooking, so slices work fine, no need to cube. Slice your baby carrots if you prefer smaller sizes.
- Once the sausage is done, add in the seasoning, and mix well. Top with potatoes, carrots, beans, and kale. Stir to combine.
- Next, pour in the broth. I like to then add 1-2 cups of water. It depends on how much room you have. Be sure to NOT go past the fill line.
- Seal your pot, and cook on manual high for 1 hour. If you are using no beans, or canned beans, you can reduce this to 25 mins.
- Once your cooking time is up, you can either do an immediate release (careful it's soooooo hot!) or give it 10 mins before releasing the steam. Sometimes I just let it simmer all day.
- Right before serving, stir in the milk or cream.
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I love soups and cook them weekly. This looks so good! Just added it to my meal plan! 🙂
Thanks Jillene! I love that the Instant pot cooks the beans so quickly. I never realized how much we were paying for canned beans until I started using the dry ones!
Diana Johnson says
This is one of my FAVORITE soups! I keep a few bags in the freezer for last minute dinners. So hearty and healthy!
Sounds absolutely perfect for our cold winter nights!
What kind of white beans did you use? Is this one cup either way, using dry beans or canned?
Hi Rose. It's one cup of dry beans or 1 15 oz can of beans (usually just shy of 2 cups).