Instant Pot Italian Sausage and Bean Soup

Instant Pot Italian sausage and bean soup is a simple soup that turns a few simple ingredients into a tasty dinner.

Course Soup

Cuisine American, Italian

Prep Time 10

Cook Time 10

Pressure Release 5

Total Time 35

Servings servings

Calories 292kcal

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.

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.