Instant Pot Sausage & Bean Soup

Sliced pork sausages, cannellini beans and vegetables in a smoky tomato broth.

TIME BREAKDOWN
Prep: 15 min
Cook: 45 min
Total: 1 hour
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Easy

Ingredients

  • 1 tbsp vegetable oil
  • 6 pork sausages
  • 1 large onion, chopped
  • 2 carrots, diced
  • 2 celery sticks, diced
  • 2 cloves garlic, crushed
  • 1 tsp smoked paprika
  • 1 tsp dried mixed herbs
  • 1 litre hot chicken stock (2 stock cubes)
  • 400g tin cannellini or haricot beans, drained and rinsed
  • 1 bay leaf
  • 400g tin chopped tomatoes
  • Salt and black pepper to taste

Method

  1. Select Sauté and heat the oil. Brown the sausages for 5 minutes, turning, then transfer to a plate.

  2. Add the onion, carrots and celery and cook for 4 minutes. Add the garlic, paprika and mixed herbs and cook for 1 minute.

  3. Add the stock and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice. Add the beans and bay leaf and return the sausages to the pot.

  4. Pour the tinned tomatoes over the top and do not stir. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 8 minutes.

  5. When the time is up, leave the pot to release pressure naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining steam.

  6. Remove the bay leaf. Lift out the sausages, slice them and return them to the soup.

  7. Stir well, season to taste and serve hot.