Instant Pot Tuscan Bean and Sausage Soup
45 min
Ingredients
- 2 tablespoons olive oil
- ½ pound Italian-style chicken sausage, casings removed
- 1 ½ cups diced onion
- 2 cloves garlic, minced
- 1 (15 ounce) can white kidney beans (cannellini), rinsed and drained
- 1 teaspoon Italian seasoning
- 1 (32 ounce) carton Swanson® Chicken Broth (4 cups)
- 3 cups finely chopped kale leaves
- 2 tablespoons grated Parmesan cheese
Instructions
4 steps
- 1
On a 6-quart Instant Pot, select the Saute setting. Heat the oil. Add the sausage and cook for 10 minutes or until well browned, stirring often to separate meat. Press Cancel.
- 2
Add the onion, garlic, beans, Italian seasoning, and Swanson Chicken Broth. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 3 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes).
- 3
When done, press Cancel and use the quick-release method to release the pressure.
- 4
Stir in the kale and let stand for 5 minutes. Season to taste and sprinkle with the cheese.
Progress
0 / 4 steps
