Pressure Cooker Sausage Soup Recipe
This homemade pressure cooker sausage soup is packed with flavor and can be made with or without kale. Using canned or dry beans it's the perfect dinner.
Servings: 6
Equipment
Ingredients
- 1 lb sausage roll, spicy variety is great
- 1/2 small onion diced
- 16 oz Northern beans dry or canned can be used
- 6 cup water if using dry beans this is necessary
- 4 cup chicken broth
- 28 oz crushed tomatoes I used canned
- 1 tbsp garlic I used minced, jarred
- 1 tsp oregano dried
- 1/4 tsp salt
- 1/2 cup parmesan cheese for topping, optional
- 3 cup kale fresh, cut into chunks
Instructions
- If using dry Northern beans put them in your Instant Pot with 6 c. water and set to the bean setting for 60 minutes, do a quick release, drain and set aside. If you're using canned you can skip this step, I used dry beans myself.
- Set your pressure cooker to saute and add a bit of olive oil, your sausage and diced onion. Cook until sausage is no longer pink. Turn pot OFF/Cancel.
- Add spices and mix with meat and onions.
- Pour in can of crushed tomatoes, beans either canned or dry (that you "cooked" earlier and drained), and chicken broth. Stir.
- Cut stem off fresh kale and cut into chunks (2x2" or so).
- Put into pressure cooker and push down into the liquid, gently mix a bit so they are submerged. Close lid and steam valve.
- Set Instant Pot to high pressure for 10 minutes (8 minutes if you want your kale to have a bit of "bite" to it and not be super soft).
- Do a quick release and can serve with a sprinkle of parmesan cheese on top if desired.
Video
Nutrition
Serving: 3oz | Calories: 431kcal | Carbohydrates: 30g | Protein: 24g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 1510mg | Potassium: 1202mg | Fiber: 8g | Sugar: 6g | Vitamin A: 3775IU | Vitamin C: 65.9mg | Calcium: 237mg | Iron: 5.1mg