Pressure Cooker White Bean Soup with Crispy Sausage and Kale
This pressure cooker white bean soup is so easy to make you might be surprised it's as delicious as it is - complete with crispy sausage and kale!
- 12 oz. Andouille sausage sliced
- 1 Tbsp. olive oil
- 1 lb. dried great northern beans soaked overnight
- 2 Tbsp. white wine vinegar
- ½ cup yellow onion diced
- ¼ cup carrots sliced
- ¼ celery diced
- 1 Tbsp. fresh thyme leaves
- 1 bay leaf
- 6 cups chicken broth
- 1 smoked ham hock
- 15 oz. canned tomatoes petite diced, drained
- 8 oz. kale de-ribbed, roughly torn
- 1 Tbsp. sea salt
- ½ tsp. black pepper
Using sauté setting on Instant Pot - Once hot, add oil and cook sausage until crispy. About 3 minutes each side. Remove and set aside.
Add onions, carrots, celery, thyme, and vinegar - cook for 2 minutes, making sure to scrape up bits from bottom.
Add all remaining ingredients (except sausage) to pot and mix well.
Switch Instant Pot to manual setting for 15 minutes.
Once time is complete - quick-release pressure then remove lid.
Remove ham hock and bay leaf. Add sausage slices to pot and mix well.
Serve and enjoy!
Calories: 280kcal | Carbohydrates: 30g | Protein: 17g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 828mg | Potassium: 931mg | Fiber: 8g | Sugar: 2g | Vitamin A: 2480IU | Vitamin C: 30.8mg | Calcium: 123mg | Iron: 3.7mg