Instant Pot Italian Sausage and Bean Soup
Because it cooks in the pressure cooker, you can enjoy this quick and easy sausage and bean soup with kale even on a busy weeknight!
Instant Pot Italian sausage and bean soup is a delicious, hearty meal that is full of flavor and easy to make!
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I’m a big fan of homemade soups. I haven’t always been this way–I used to grab a couple of cans of soup during every trip to the grocery store.
But once I learned how easy it is to make homemade soup, all sorts of varieties began making an appearance on our weekly meal plans.
I love making soup for quick, hearty meals, and I appreciate how easy it is to make soup from leftovers.
In recent years, I’ve started making Instant Pot soups much more frequently, simply because it makes it dinner a cinch!
This rustic Instant Pot Italian sausage and bean soup is one of my recent faves. It’s a hearty, protein-packed soup that is easily customizable to your preferences.
This recipe uses canned beans, because they’re just so easy. I use them in my Instant Pot bean with bacon soup and Instant Pot white bean soup as well because it saves me time.
If you want to use dry beans, try my Instant Pot bean soup with ham instead. It’s so delicious!
Italian sausage is one of my secret ingredients in soups, because it adds so much flavor! In fact, I have a whole list of Instant Pot Italian sausage recipes.
I use it in this Instant Pot zuppa toscana recipe (and the healthy zuppa toscana version), my Instant Pot Italian sausage and lentil soup, and this Instant Pot corn, potato, and sausage soup!
Not only that, but this tasty soup is ready in a matter of minutes, thanks to the Instant Pot. I call that a win!
That’s why it’s on my list of the best Instant Pot bean soup recipes, and once you try it, I think you’ll agree.
How to Make Italian Sausage and Bean Soup with Kale
Making Italian sausage and bean soup is as simple as following just a few easy steps.
To start, you’ll add a little bit of olive oil to the insert pot of your Instant Pot. Using the Saute setting, heat the oil and add in some diced onions.
Stir those around and let them cook for a couple of minutes before adding the ground Italian sausage.
Break apart the sausage as it cooks, browning it. Once the sausage is almost completely browned, add in some minced garlic and stir it for just a minute to allow it to warm and become fragrant.
Turn off the Saute function.
Next, follow the advice of this nurse and do your heart a favor by draining off the excess grease.
To the sausage mixture in the insert pot, add some butter beans and kidney beans, some tomatoes, broth, and dried basil.
Twist the lid into place and set the vent to the sealed position.
Using the Manual/Pressure Cook button, select a 5 minute cook time at high pressure.
Once the cook time is complete, allow a natural release of pressure for at least 10 minutes, followed by a quick release of any remaining pressure.
Once the pressure has released and the valve has dropped, carefully open the lid.
Stir in the kale and cream, allowing the kale to soften. Serve and enjoy!
Notes and Adaptations:
- I use mild ground Italian sausage, but feel free to choose a different variety based on your spice preference.
- I like kale because it’s hardier than spinach and doesn’t get as mushy, but feel free to substitute spinach if that’s your jam.
- If you “massage” kale a bit before using it, it improves the texture. I just put a few leaves in the palms of my hands and roll them together, which softens them a bit.
- Adding a bit of cream adds a hint of richness to the soup, but this is absolutely not necessary. If you’re counting calories, are dairy free, or just don’t have any on hand, you can absolutely leave it out. If you want a substitution, you could try a bit of canned coconut milk instead.
Recommended Equipment:
- Instant Pot – I have the DUO60 model, which I love!
- Chef’s Knife – for chopping onions and kale
Instant Pot Italian Sausage and Bean Soup
Ingredients
- 1 teaspoon olive oil
- 1 medium onion (diced)
- 1 pound ground Italian sausage
- 4 cloves garlic (minced)
- 15 oz can butter beans (UNdrained)
- 15 oz can kidney beans (UNdrained)
- 15 oz can diced tomatoes (UNdrained)
- 4 cups chicken broth
- 1 1/2 teaspoons dried basil
- 2 cups fresh kale (chopped or chiffonade)
- 1/2 cup heavy cream (optional)
- Shaved or shredded parmesan for garnish (optional)
Instructions
- In the insert pot of an Instant Pot, add olive oil. Select the Saute function and warm the oil. Add in the diced onions and stir for a couple of minutes.
- Add in the ground sausage, stirring to break it apart as it cooks and browns.
- Once the sausage is nearly completely browned, add in the minced garlic and stir to allow it to warm and become fragrant.
- Drain excess grease and return sausage mixture to the insert pot.
- Add in butter beans, kidney beans, diced tomatoes, chicken broth, and dried basil. Stir to combine.
- Close the lid and set the vent to the sealed position. Use the Manual or Pressure Cook button to select a 5 minute cook time at high pressure.
- Once the cook time is complete, allow a 10 minute natural release followed by a quick release of any remaining pressure (you can also allow a full natural release).
- Once the pressure has released and the valve has dropped, carefully remove the lid and stir in the kale and cream, if using. Allow the kale to soften in the hot soup.
- Serve, topped with parmesan cheese, if desired!
Notes
- I use mild ground Italian sausage, but feel free to choose a different variety based on your spice preference.
- I like kale because it’s hardier than spinach and doesn’t get as mushy, but feel free to substitute spinach if that’s your jam.
- I prefer to “massage” kale a bit before using it, as it improves the texture. I just put a few leaves in the palms of my hands and roll them together, which softens them a bit.
- I find that adding a bit of cream adds a hint of richness to the soup, but this is absolutely not necessary. If you’re counting calories, are dairy free, or just don’t have any on hand, you can absolutely leave it out. If you want a substitution, you could try a bit of canned coconut milk instead.
Equipment
Nutrition
Did you try this recipe?
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More Instant Pot Italian-Inspired Soups You’re Sure to Love:
- Instant Pot Pasta e Fagioli
- Instant Pot Italian Chicken Soup with Pasta
- Italian Vegetable Beef Soup in the Instant Pot
Don’t forget to save this recipe to your Instant Pot board on Pinterest!
Tried this recipe and quite liked it. The only change we made was to add the kale to the Instant Pot with the other ingredients before cooking. The kale was cooked just right (no massage needed). This recipe is definitely a keeper.
Thank you so much, John! I’m glad you enjoyed it. Thanks for sharing your tip with the kale, too! 🙂