This Instant Pot Kale White Bean Sausage Soup is packed with hearty vegetables, ground pork and beans then cooked in an Instant Pot to make a quick and healthy meal.
Making a fast, healthy meal that the family can enjoy is not an easy feat. Especially in these colder months, everyone wants warm and comforting dishes.
By browning the meat first, something called the “maillard reaction” happens – which is essentially breaking down the molecules of the meat into smaller molecules that we perceive as flavors. So, by browning the meat first, this soup gets a more caramelized and deeper flavor. This type of caramelization creates amazing flavor in this carrot soup as well.
Why You’ll Love It
- This soup is a healthy and filling meal with a flavorful blend of savory sausage, tender white bean, and nutritious kale.
- Using the Instant Pot to make this soup streamlines the cooking process, allowing you to enjoy a hearty, homemade soup without spending hours in the kitchen.
- The versatility of this recipe makes it adaptable to various preferences, providing a comforting and customizable dining experience for you and your loved ones.
» You might like Instant Pot Turkey Chili and Simply Instant Pot Lasagna Soup.
Ingredients You Need
- Cooking Oil: you can really use any oil you want, but I recommend going with a neutral oil. An oil like coconut oil will give it a distinct flavor that you might not like.
- Ground Pork Sausage: It’s best to use pork as it releases a lot of fat that can be used to cook the vegetables, but you can use something like chicken sausage if you like.
- Bacon: I like to add bacon for some additional flavor, but if you don’t like bacon you can take it out.
- Onion: A yellow or white onion is best for this recipe as they provide a sweeter taste in comparison to the sharper red onion.
- Garlic: Garlic adds a lovely flavor to the dish, so don’t skip out on this ingredient. Make sure they are minced finely as that gives off a stronger flavor throughout the soup.
- Beef Broth: I enjoy using beef broth the best for my soup, but chicken stock can also be used.
- Kale: This hearty vegetable holds great in stews and is packed with vitamins and minerals. Make sure to remove the hard stems, so you don’t have a tough and bitter tasting bite.
- Canned Chopped Tomatoes: You can use fresh tomatoes instead of canned, but I tend to go with canned because they are always picked at peak ripeness allowing for more tomato-y flavor.
- Cannellini Beans: Despite the fancy name, these are quite easy to find. However, if you don’t have them in your kitchen, most other beans will work just fine. You can try using great northern beans.
- Heavy Cream: This soup is delicious as is, but a bit of heavy cream really takes it to another level. It makes the dish creamy and rich, without being overpowering.
Equipment Needed
- Instant Pot – I use a 6-quart Instant Pot Duo Plus to make all of my recipes, but you can use any size or brand of electric pressure cooker. If you’re using an 8-quart pot, you will need to adjust the amount of liquid accordingly, as it requires more water to build steam.
Tips for Making Kale White Bean Sausage Soup
- Make it your own! This soup can be made in a variety of ways, so try different combinations of the ingredients to find what you like best. Use a different protein, bean, or green.
- If properly stored, this soup can last in the fridge for a few days, so your family can enjoy it throughout the week. Although it sounds strange, it actually tastes better the next day because the flavors have had a longer time to mingle.
- If you like a thicker consistency, mash half the beans.
How to Make Instant Pot Kale White Bean Sausage Soup
Step 1: Sauté the Ingredients
Turn on sauté mode on the Instant Pot. Add the cooking oil. When the oil is hot, add the sausage, bacon, and onion. Cook until browned, breaking up the meat into small pieces as it cooks.
When done add the garlic and turn off sauté mode. You don’t want to cook the garlic for too long or it will burn, so be ready with the broth!
Step 2: Deglaze the Pan
Add the broth to the pot and whisk to remove the browned bits off the bottom of the pot. Getting up all the browned bits is important for avoiding the burn notice once you turn on the cook cycle.
Add the salt, pepper, kale, chopped tomatoes, and beans to the pot. Stir. Lock the lid in place and set the vent to sealing, if that’s necessary for your model.
Step 3: Pressure Cook
Press the pressure cook button, or high pressure button, and set the time to 3 minutes. When done, allow a natural pressure release for 5-10 minutes, then release the remaining pressure.
Add the cream and stir. Let it rest for about 5 minutes to thicken up a little bit. Then garnish with Parmesan cheese and red pepper flakes, if desired
Questions About the Recipe
Can I make this soup on the stovetop?
You can make it on the stovetop. It’s the exact same steps as my recipe, but you’ll bring it to a rolling boil and leave it there for about 10 to 20 minutes.
Can I make it spicy?
Adding the red pepper flakes on top gives it a subtle kick, but if you want more spice, I recommend using a spicy sausage for the meat.
Can I freeze this soup?
The soup can be frozen, but it’s best to do so before adding the cream. The reason for this is that the cream often breaks when it’s reheated and that will leave little chunks of cream in your soup when you reheat it. If you’re worried about this, freeze the soup before adding the cream.
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Instant Pot Kale White Bean Sausage Soup
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 1/2 tablespoon (7 ml) cooking oil
- 1/2 pound (227 g) ground pork sausage
- 2 strips bacon chopped
- 1/4 cup (40 g) onion chopped
- 2 cloves garlic minced
- 4 cups (946 ml) beef broth
- 1 teaspoon (6 g) salt
- 1/2 teaspoon (1 g) ground black pepper
- 3 cups (201 g) kale hard stems removed, chopped,
- 1 can chopped tomatoes
- 1 can cannellini beans drained and rinsed
- 1/2 cup (118 ml) heavy cream
- For garnish: Parmesan cheese and red pepper flakes
Instructions
- Turn on saute mode on the Instant Pot. Add the cooking oil. When hot, add the sausage, bacon, and onion. Cook until browned, breaking up the meat into small pieces as it cooks. When done add the garlic and turn off saute mode.
- Add the broth and whisk to remove the browned bits off the bottom of the pot.
- Add the salt, pepper, kale, chopped tomatoes, and beans to the pot. Stir. Lock the lid in place and set the vent to sealing.
- Press the pressure cook button and set the time to 3 minutes. When done, allow a natural pressure release for 5 minutes, then release the remaining pressure.
- Add the cream and stir. Garnish with Parmesan cheese and red pepper flakes, if desired.
Notes
- Make it your own! This soup can be made in a variety of ways, so try different combinations of the ingredients to find what you like best.
- If properly stored, this soup can last in the fridge for a few days, so your family can enjoy it throughout the week. Although it sounds strange, it actually tastes better the next day because the flavors have had a longer time to mingle.
Nutrition
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Laura is a passionate home cook and the owner of A Pressure Cooker Kitchen. She is dedicated to helping people create delicious Instant Pot meals with ease. Laura is an expert at developing recipes that can be prepared quickly and easily using a pressure cooker.
So tasty and easy to make too. Love a good instant pot soup recipe.
I love that this soup can be made so quickly in the Instant Pot! My family loved it!