Instant Pot Italian sausage and bean soup is an easy soup that turns a few simple ingredients into a tasty dinner. This soup tastes like it simmered all day but is ready in about 30 minutes.

Looking for a quick and easy meal that’s still packed with flavor? Look no further than this Instant Pot Italian sausage and bean soup!
This simple soup is made with meat, beans, and veggies for a hearty soup that makes a filling meal. Serve this soup with a side of crusty bread and a sprinkle of Parmesan cheese.
Ingredient notes and substitutions
- Italian sausage: Hot Italian sausage or mild Italian sausage will work in this recipe.
- Onion: White onion or yellow onion works well.
- Chicken broth: I like to use reduced-sodium chicken broth to control the sodium level. Chicken stock also works well.
- Beans: Cannellini beans can be used in place of the great northern beans.
How to make Instant Pot Italian sausage and bean soup
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Press sauté. I use a 6 quart Instant Pot for this recipe.
Step 2: When the pot reads “hot”, add the ground sausage. Cook, stirring regularly to break up the meat, until no longer pink.
Step 3: Drain any extra grease and return the sausage to the inner pot.
Step 4: Add the carrot and onion. Cook, stirring regularly, until softened, about 3 minutes.
Step 5: Stir in the garlic, and cook, stirring the entire time, for 30 seconds.
Press cancel.
Step 6: Pour in 1 cup of chicken broth and scrape up any browned bits from the bottom of the pot.
Step 7: Layer in the remaining broth, beans, crushed tomatoes, and Italian seasoning. Do not stir.
Step 8: Close and lock the lid. Press manual high pressure and adjust the cooking time to 10 minutes. Be sure that the pressure release valve is set to sealing. It should take about 15 minutes for the pot to come to pressure.
Step 9: When the cooking time has finished, let the pressure release naturally for 5 minutes. Carefully turn the pressure release valve to venting to release any remaining pressure.
Step 10: Add the spinach leaves, and give the soup a good stir. Season the soup with salt and pepper to taste.
Step 11: Serve the soup topped with Parmesan cheese, if desired.
Storage
Store any leftover soup in an airtight container in the refrigerator. The soup will keep for up to 4 days when properly stored.

Instant Pot Italian Sausage and Bean Soup
Equipment
Ingredients
- 1 pound ground Italian sausage
- 3 cups peeled and chopped carrot
- 1 ¼ cups diced onion
- 5 cloves garlic minced
- 5 cups chicken broth divided
- 2 -15.5 ounce cans great northern beans rinsed and drained
- 28 ounce can crushed tomatoes
- 1 tablespoon dried Italian seasoning
- 3 cups fresh spinach leaves
- Salt and pepper
- Grated Parmesan cheese
Instructions
- Press sauté. I use a 6 quart Instant Pot for this recipe.
- When the pot reads “hot”, add the ground sausage.
- Cook, stirring regularly to break up the meat, until no longer pink.
- Drain any extra grease and return the sausage to the inner pot.
- Add the carrot and onion. Cook, stirring regularly, until softened, about 3 minutes.
- Stir in the garlic, and cook, stirring the entire time, for 30 seconds.
- Press cancel.
- Pour in 1 cup of chicken broth and scrape up any browned bits from the bottom of the pot.
- Layer in the remaining broth, beans, crushed tomatoes, and Italian seasoning. Do not stir.
- Close and lock the lid. Press manual high pressure and adjust the cooking time to 10 minutes. Be sure that the pressure release valve is set to sealing. It should take about 10-15 minutes for the pot to come to pressure.
- When the cooking time has finished, let the pressure release naturally for 5 minutes.
- Carefully turn the pressure release valve to venting to release any remaining pressure.
- Add the spinach leaves, and give the soup a good stir.
- Season the soup with salt and pepper to taste.
- Serve the soup topped with Parmesan cheese, if desired.
Notes
- Italian sausage: Hot Italian sausage or mild Italian sausage will work in this recipe.
- Onion: White onion or yellow onion works well.
- Chicken broth: I like to use reduced-sodium chicken broth to control the sodium level. Chicken stock also works well.
- Beans: Cannellini beans can be used in place of the great northern beans.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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