Instant Pot Italian Sausage and Bean Soup is a delicious, hearty meal that is full of flavor and easy to make!
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!
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In case you haven’t noticed, I have a thing for homemade soups.
It wasn’t always 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 soups 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 Instant Pot rustic 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.
I love using 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–it’s so delicious!
Then I love using Italian sausage 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 (Don’t have one yet? You can get yours here!). I call that a win!
That’s why it’s on my list of the best Instant Pot bean soup recipes, and I think you’ll agree.
New to Pressure Cooking? Check Out These Helpful Resources:
- Everything You Need to Know to Make Easy Pressure Cooker Recipes
- How to Make Your Favorite Slow Cooker Recipes in the Pressure Cooker
- How to Reheat Leftovers in the Instant Pot
Why I Love This Instant Pot Italian Sausage Soup with Beans
This soup is a spin-off of Instant Pot zuppa toscana, which is a favorite around here.
It’s full of flavor, just like the zuppa toscana, but has a few differences that allow it to stand on its own as a delicious soup option.
I love the addition of butter beans and kidney beans alongside the depth of flavor from the sausage. Really, the sausage adds so much flavor that you really don’t need much in the way of seasonings here.
I also love adding tomatoes and kale to pack in even more nutrients!
Most of all, I love that it’s easy AND delicious!
How to Make Italian Sausage and Bean Soup with Kale in the Instant Pot Pressure Cooker
Making Italian sausage and bean soup in the Instant Pot 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
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
Instant Pot Italian Sausage and Bean Soup
Instant Pot Italian Sausage and Bean Soup is a delicious, hearty meal that is full of flavor and easy to make!
Ingredients
- 1 tsp olive oil
- 1 medium onion, diced
- 1 lb 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 (1 qt) chicken broth
- 1 1/2 tsp dried basil
- 2 cups fresh kale, chopped or chiffonade
- 1/2 cup heavy cream (optional)
- Shaved or shredded parmesan for topping (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 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.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 522Total Fat: 30gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 69mgSodium: 1500mgCarbohydrates: 37gFiber: 11gSugar: 9gProtein: 27g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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