This smoked sausage, white bean, and vegetable soup is a tried and true family favorite. It used to take me hours to make, but in the Instant Pot, it’s done in less than one hour. 🙂
One of the staple soups in our house is adapted from a recipe I found years ago on Budget Bytes. I make it with smoked turkey sausage, white beans, carrots, celery, spinach, garlic, onion, and fresh herbs. With the smokiness of the sausage and the addition of fresh thyme and rosemary, it’s got great flavor and tastes really hearty and comforting despite being packed full of veggies. It’s my favorite way to serve lots of veggies at once, and my kids’ favorite way to eat them! Like all soup recipes I post, this recipe is also made infinitely better when paired with some warm, crusty bread. 🙂
When I got my Instant Pot last month, this was the first recipe that I wanted to test out. Although I’ve enjoyed making this soup in the past, it’s been one of the more labor intensive recipes in my rotation, and I loved the idea of making it quicker and simpler.
In the past, I had to soak the beans overnight and cook them for hours before they were soft. Even if I substituted canned beans, it still took at least 1-2 hours until they were soft enough to mash in order to create a creamier texture in the soup. I also had to saute all of the vegetables and add the spinach as a separate step. For that reason, I rarely made the recipe unless it was on a weekend or a day where I could tend to the stove for several hours prior to dinner time.
When I made it in the Instant Pot, I was able to skip several cooking steps AND the overall cooking time was way shorter. After sauteing the turkey sausage, onion, and garlic in the Instant Pot, you just add the other ingredients, set it and walk away! In about 30-40 minutes you’ll have a hot, lovely pot of soup just waiting to be eaten.
Cooking note #1: As I explained in my Instant Pot 101 post, the cooking time can be a little misleading. If you’re setting it to cook for 20 minutes, it could take up to 20 minutes for the Instant Pot to pressurize, which means a total cooking time of 40 minutes. Just keep that in mind if you’re planning a meal for a certain time.
Cooking note #2: You can substitute regular smoked sausage for the turkey smoked sausage if you prefer, but I like using the turkey sausage because it makes the soup less greasy, and there’s no fat draining involved. You can also substitute dried herbs for fresh if you so desire.