The Instant Pot is amazing when it comes to cooking dried beans. There is no overnight soaking and three hours of cooking at a slow temperature required. Instead you dump the beans in to the pot with everything else and about an hour later you have delicious, perfectly cooked beans.
This wasn't originally a soup recipe but I played around with this recipe to turn a bowl of beans and sausage into a delicious bowl of soup. I added a large can of diced tomatoes in sauce, more broth, and a bunch of chard that was wilting in the fridge, chopped. I have to say that it was one of the best soups that I have made!
Sausage and Bean Soup
2 tsp Olive Oil
1 1/2 lbs Smoked Kielbasa Sausage (or Smoked Turkey Sausage), sliced in 1" thick rounds
1 large Yellow Onion, chopped
1 large Bay Leaf
4 Carrots, chopped (about 1 1/2 cups)
3 Celery Stalks, chopped (about 1 cup)
4 sprigs Fresh Thyme
1 Sprig of Fresh Rosemary
1/4 tsp Oregano, dried
4 cloves Garlic, pressed or minced
1/2 tsp Pepper
8 cups Chicken Broth, low sodium (use 7 cups if you like it a little soupier)
1 large can diced tomatoes in sauce
1 lb mixed dried beans for soup (rinsed and sorted)
1 bunch Swiss chard, chopped
Turn the pot on to the Sauté setting. Let it heat up and add the olive oil. Then add the sausage. Let it sit and brown a few minutes, then stir. Lightly brown all sides.
Add the onion, bay leaf, carrots and celery. Stir and cook until the onion starts to turn translucent. Make sure to scrape any brown bits from the bottom of the pot.
Add the thyme, rosemary, oregano, and garlic. Cook, stirring for 1 minute.
Add the pepper, broth, and tomatoes. Stir, and then put a glass lid on the pot and let the contents come to a simmer.
Once the liquid is simmering, add the beans and stir. Add in the chopped chard. Put the pressure cooker lid on, lock in place, and set the steam release knob to the Sealing position.
Cancel the sauté function and press Pressure Cook (or Manual) button or dial, and then the + or - button to choose 40 minutes.** High pressure.
The pot may take 10 minutes or so to come to pressure, but since the contents are already hot, it will pressurize quicker. Once the cooking cycle has finished, let the pot sit undisturbed for 15 minutes (15 minute Natural Release).
Next, turn the steam release knob to the Venting position to release the remaining steam/pressure. Please use caution and do this in bursts at first.
When the pin in the lid drops down, open the lid, facing away from your face, and set aside. Use a long handled spoon to gently stir the beans. Taste a few to test for tenderness and for salt, and add salt if needed.
Enjoy!
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