I posed a question in my private Facebook group, The Community Table (join us!), yesterday and polled what everyone would prefer to see today. The top two votes were for an Instant Pot recipe and for a soup/stew! Clearly we are all feeling the winter weather! This Instant Pot sausage and herbed white bean stew combines the top two votes into one easy and comforting recipe! I have been aggressively using my Instant Pot lately because it just makes dinners and meal prepping so much easier. Take, for example, this soup. Typically, I would have had to take the time to remember to soak the beans overnight and we know the chance of that is like 1 in 1000. And because I would have probably forgotten, I would have just reached for canned beans. While canned beans are totally okay to sub in this soup, you will likely not want to make this soup in the Instant Pot and make it on the stovetop! I know there are a lot of people out there that are still afraid of using pressure cookers and don’t get the point of them. For the record, I don’t think pressure cookers should be used for everything. While it might be tempting because it is hands off, the time it takes to pressurize and then release pressure is about the same amount of time it could take you to cook something on the stovetop. I do love using the pressure cooker for tougher cuts of meat that I want super tender and shreddable. Such as this Korean beef ragu. For this soup, it was amazing to not have to soak the beans overnight. I was able to sauté and throw everything into the Instant Pot and do it all in one bowl. This soup took roughly 40 minutes to cook (this doesn’t include time it takes to pressurize and release) and the beans were tender but not completely falling apart. The vegetables were cooked through and the soup held onto incredible flavor. This soup was so good with a piece of crusty bread to dip into the semi-thick soup. Grab a bowl and spoon — you’re going to want to cozy up with a bowl of this! A deliciously flavorful herbed bean soup with sausage that doesn't require any beans to be soaked! Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes Servings: 6 Save Rate Print
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
To make this on the stovetop: I would use canned beans unless you have soaked the dry beans overnight. All the steps are the same except cook time. For canned beans, your cook time would roughly be 30-40 minutes, or until vegetables are tender. For soaked dry beans, I would say your cook time would be closer to 90 minutes or longer. Serving: 1 serving | Calories: 355 kcal | Carbohydrates: 36 g | Protein: 26 g | Fat: 11 g | Fiber: 7 g | Sugar: 7 g This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe. Course: Soup Cuisine: American Keyword: instant pot recipes |