Instant Pot White Bean Soup with Sausage & Vegetables
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This Instant Pot soup recipe made with sausage, white beans, and vegetables is a family favorite. It used to take hours on the stovetop, but in the Instant Pot pressure cooker, it’s done in less than one hour.
One of the staple Instant Pot soups in our house is adapted from a recipe I found years ago on Budget Bytes.
Ingredients:
- smoked sausage (I opt for turkey sausage)
- white beans (I use navy beans, but other varieties would work well, too)
- carrots
- celery
- spinach
- garlic
- onion
- 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 despite being packed full of vegetables.
It’s my favorite way to serve lots of veggies at once, and my kids’ favorite way to eat them!
Hint: Like all soup recipes I post, this Instant Pot soup is also made infinitely better when paired with some warm, crusty bread. :)
When I got my Instant Pot, this sausage and white bean soup was the first recipe that I wanted to test out.
Although I’ve enjoyed making this soup recipe 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 IP.
In the past, I had to soak the navy 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.
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 giving the turkey sausage, onion, and garlic a brief saute 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 Time Info:
As I explain 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.
Keep that in mind if you’re planning a meal for a certain time.
Best Smoked Sausage for Soup:
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.
Stovetop Instructions:
*If I’m making this recipe on the stovetop, I use canned beans instead of dried beans.
- In a large soup pot, saute the sausage until browned, and drain any fat.
- Add onions, and cook until softened.
- Add carrots, garlic, celery, and herbs. Saute until the vegetables begin to soften.
- Pour in broth and add (canned) beans and baby spinach.
- Bring to a boil.
- Reduce to a simmer and cook for 30-45 minutes or until beans have become soft enough to mash with a spoon.
Instant Pot White Bean Soup with Sausage and Vegetables
Ingredients
- 1 lb bag dry navy beans, or other white beans of choice, soaked for several hours* (see notes)
- 1-2 tbsp olive oil
- 14 oz smoked turkey sausage, sliced into medallions
- 1/2 onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 tsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- 7 cups vegetable broth
- 3 cups fresh baby spinach
- 1 tsp salt (plus more to taste)
- 1/4 tsp black pepper
Instructions
- Using the saute function, add olive oil and cook sausage until browned.
- Add onions and saute until translucent. Add garlic and saute for one minute. Turn saute off.
- Rinse the beans and add them to the pot, along with all remaining ingredients.
- Set to pressure cook (manual) on high for 20 minutes.
- When finished, quick release the steam valve.
- Open and season with additional salt and/or pepper to taste.
- To thicken the soup, use a wooden spoon to smash some of the beans against the side of the pot.
- Serve with warm, crusty bread.
Notes
Nutrition Facts
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154 Comments on “Instant Pot White Bean Soup with Sausage & Vegetables”
This is absolutely delicious! We both loved it! I did add about 1/2 tsp. red pepper flakes after pressure cooking and thickened it with a cornstarch slurry. This one is a keeper for sure. Thank you!
This is one of the best soups I’ve ever made! I used a brand of regular sausage that we like and I used can beans in the Instant Pot. It took 3 cans of beans to give it enough beans for the amount of broth used! Absolutely the best flavor!!!
I’m so glad you enjoyed it! I always like hearing about people’s substitutions and ideas.
Turned out delicious!!!! This one is a keeper for sure.
Great! Love new soup recipes for fall weather. Plus, I usually have these items in the pantry.
This is so good! I used leftover brats from our Sunday cookout with casing removed and cut into small pieces. I also cheated with pre shredded carrots. I did a quick soak on the dry beans by boiling and soaking for 1.5 hours and the beans were just right. We ate it with honey cornbread. This is a keeper!
I’m so glad you enjoyed it! Thanks for taking the time to leave a comment.
I Made this soup for dinner tonight and it is delicious. Perfect with grilled cheese sandwiches on a cool rainy evening. Thanks for sharing 😋
Rain and grilled cheese and soup is the best combination!
I loved this soup! A couple of tweaks I made: I didn’t have time to soak the beans, so I bought two cans of white beans–I put one can in the instant pot to cook with everything else, and pureed the other can to add after the cooking was done to thicken it up. IT WAS AWESOME. The pureed beans added beautiful body and richness to the soup!
OMG this is such an amazing soup!!! Absolutely easy to make and makes for a great appetizer for a dinner party. I plan to freeze the left overs for later this week. Thank you for the recipe.
Delicious recipe! I will make it again. Thank you!
Thank you for posting your recipe for bean soup. I so much like bean soup, and I want to have meat in it, but neither can, nor will, eat any form of pig meat (ham seems to be the traditional go-to for such soups), so the use of turkey sausage is very appealing. Since there is only me to cook for, I can make a pot of it and have plenty to put aside for meals for the week.
I love this recipe, thank you for sharing it.
I’ve made it twice and it’s savory and filling, always a hit with my son’s teachers when I bring them a container of it (with crusty bread or great crackers) for lunch- save those cottage cheese or mozzarella containers for the perfect cup+ of soup!
I’ve used both your recommended smoky turkey sausage and Louisiana hot links and smoky is the way to go for that great depth of flavor.
I use pre-soaked beans because results are more predictable though if you buy bulk from a green grocer that has high bulk food turnover, I think 18 minutes’ cook time is better than 20. At 20, my beans started falling apart but the soup was still so delicious.
This recipe is in the Top 20 of the many recipes I’ve cooked in my Instant Pot in 6+ years. It really is that good.
Could you use canned beans instead of dry? How would this change the cooking time?
Yes – I do this sometimes when I don’t have dried beans on hand. When using canned beans, I just set the IP on manual high pressure for 5 minutes.
hi, I’m planning to make this rinught. I soaked the beans overnight and tonight will be my first time using the insta pot. Do I still cook it for 20min even though my beans have been soaked for more than 24 hours?
It’s hard to know for sure how much the extra soaking would affect the timing, but I’d set it for 20 anyway. If the beans are a little on the mushy side that actually helps thicken the soup.
Hello, could I use chorizo sausage (Spanish one) to make the soup?
You can certainly try. I’m not sure how spicy it would be, but if it’s a smoked sausage I have a feeling it would be good! I’ve used jalapeno smoked sausage in the past.
This was delicious! And my husband, who loves veggies, was very happy with this healthy recipe! Thanks!
Made this tonight, and loved it. Only change will be more salt – 1 tsp wasn’t enough. Smashed some of the beans to thicken up. Loved how light but filling the soup was!
I made this tonight! I used dried herbs instead of fresh. I just used half the ingredient amount. I used frozen spinach instead of fresh. I rinsed the frozen spinach before I placed in the pot to decrease the sweating which would add extra liquid. I also used a stick blender to blend a little bit to thicken the soup. But only a little bit so I would still have whole beans.it was very good and filling! Served with bread too!
Yummy soup! My whole family enjoyed it! Thanks for the recipe!!
Thank you for this recipe. It turned out very good & my husband really liked it.😊
Is the nutrition information saying 498 calories total or per serving?
The nutrition info is based on the entire recipe being divided into 5 servings. That’s a generous serving, but I base it on an actual serving size that my family would eat for dinner (Ie: one fairly large bowl).
Could I do a simpler version and just use canned beans ? If so would I minimize my cooking time?
Yes! I sometimes used canned beans and I just set it on manual for 5 minutes.
I made this soup today and it smells and looks wonderful, Thank you for the recipe. I’m new to Instant Potting, and am enjoying the experience,
I made this tonight with personal tweeks and we loved it. Thank you!
*I used Alubia Blanca beans from Rancho Gordo
*I used homemade unsalted chicken stock
*I soaked the beans in a brine of 2 quarts of water and 1 1/2 tablespoon pink sea salt for 4 hours in my IP Smart pot set at 120. Rinsed well to get the salt off.
*I browned the sausage medallians in 2 batches, on one side only until caramel looking. (not with the onions) One side is all that’s needed for flavor.
*Deglazed the pot after sausage links browned with 2 medium chopped onions and a good pinch of salt. The fond released into the onions and then I browned them for about 5 minutes on saute’ high. This step added a LOT of flavor to the soup. More onion, more Umami.
*4 times more garlic (or more) added to onion at the end for a couple of minutes.
*Dried rosemary and thyme because I didn’t want to buy a big pack of fresh
*My 3 carrots were large
*3 ribs celery
* I set the IP on soup mode for 5 minutes only because I did not want the sausage and veggies to turn to complete mush nor all the flavor to be cooked out of sausage, and from experience know that well soaked brined beans will cook in 5 minutes. I let it sit for about 10 minutes natural release before releasing the pressure. Beans and veggies were perfectly cooked. Added spinach that wilted with residual heat.
It is delicious and will make again. Served with Parm cheese and garlic/olive oil bruschetta!
can you use cannelloni beans in this soup?
Yes!
It’s a cold, wet day outside so I decided to try this soup. Absolutely delicious! I added cabbage instead of spinach and canned beans instead of fresh beans. It was still delicious! A+
Did you still cook for 20 minutes with using canned beans?
I am not one that normally posts a comment on recipes, but I had to on this one. It is DELICIOUS! I didn’t change a thing. Hands down the best soup I’ve had in a long time. Thank you for the recipe!
This was very delicious and simple! Perfect fall recipe!
Ok – I just hit start on the IP! I did a twist on it and added some shrimp and creole seasoning! Hopefully it’ll be as good as the reviews! If I could go by smell – I’d say this recipe is a keeper!!
I love that you include the instant pot heating up in your instructions! So many recipes brag being done in 10 minutes, but it doesn’t include the pressurization. Great for planning prep time.
Hi! I don’t have an instant pot but want to make this! How can I do it without? I’m sauteeing he carrots and celery with the herbs and have the beans soaking over night.
You can make it on stovetop, you’ll just have to simmer the soup for about an hour or so to fully cook the beans.
This was absolutely delicious!! I didn’t change a thing!
I don’t often leave comments, but I had to with this one. It is DELICIOUS!!! My first time using dried beans and I could immediately tell the difference in the texture over using canned. Much better! I soaked my beans all day. I used 2 “rings” of polska kielbasa – I knew we would want more meat. I used less broth – 4 cups of a turkey/beef/chicken bone broth and 1 cup of chicken broth. My spices were dried. It has wonderful flavor! 20 minutes on high pressure. BAM! AWESOME DINER! I would absolutely love to try this with ham some time.
Thanks, Michelle! I think a previous commenter mentioned using ham and it turned out great. I’m so glad you enjoyed it!
My hubby can’t eat dry beans. How many cans of beans will I need to Substitute? Yes, I have tried every trick in the book to make “edible” dry beans for Him! I just got my IP & this recipe sounds like a great place to start!
I would use three cans of beans. But keep in mind your cook time will be a lot less if you use canned beans vs. dry.
This soup is amazing!! I froze half the recipe (sausage, beans, onion, carrots, and celery). When we were ready for more, I combined the frozen portion with vegetable broth, herbs, salt, and pepper. It was just as delicious. Thank you so sharing!
What a great idea! I’ll have to try this next time. Thanks for your comment. :)
Thanks for this amazing instant pot recipe!!
I’m always happy to discover another delicious Instant Pot recipe. Thanks!
My husband loves navy bean soup. But he wants this one recipe where I have to grate potatoes and carrots and spend a lot of time working on it. I tried this recipe last week. His response? “I was skeptical, but I like this one better than the other one!” Thank you! I’m making another batch today for him.
Love it! I agree that grating potatoes & carrots doesn’t sound fun, so I’m glad the simpler version won! :)
Do u gave the recipe for stove top cooking; don’t have an up yet!!
Hi Lisa – At the top of the post there’s a link to a site with a similar recipe that can be made on the stovetop.
Do u have the recipe for cooking on the stove?
Not sure if this posted or not, but do I stir everything together 1st before closing the pot?
I usually give just a quick stir before putting on the lid.
After adding all ingredients, do I stir everything together 1st before closing pot? Thank you!! 😊
Can’t wait to try this! Can I use canned beans?
I haven’t tried it in the IP with canned beans yet, so I’m not sure what the timing would be.
Hi How can the sodium level be reduced for this recipe. I have
yo watch my blood pressure.
Theresa, you can use low sodium broth and reduce the added salt to 1/2 tsp if you’d like to reduce the sodium.
check there are substitutes for the turkey sausage with a lower sodium. also no salt broths. I buy mine at ALDI. they have the best fit and trim brands. I often make the same soup with low salt turkey bacon and also do it with no meat. Its is great that way too!
Amazing recipe! The whole family loved it!
Can I substitute 3 cups fresh baby spinach with something else?
Sure! You can omit it if you’re not a fan of spinach. Or you could add kale or another substitute dark green.
Hi Alyssa!
I made this soup tonight and it was yummy however, my sausage was bursting at the seams when I opened the pot. Is there a way to avoid this? I used a smoked sausage by Ekrich.
I also didn’t leave enough time to soak the beans but my package had directions for a quick soak so I did that for about 30 minutes and then did 23 minutes in IP. Beans could’ve been cooked a tad more, but weren’t hard!
Thank you!
Hey Jenny! Did you slice the sausage first before you added it to the pot?
Yes and browned per directions.
This recipe was amazing! I followed all your directions and added cabbage, a few mushrooms, and my sausage was apple chicken. Delicious!!!
When my hubby and boys found out what we were having for dinner, they crinkled there noses and sighed. The recipe sounded good to me, but I’ve tried others that looked promising and have been let down, so I confess, I didn’t know if I could reassure them that it would be good (but I kept my fingers crossed!) Well, I’m happy to report that ALL of us loved it. My pickier son even had two bowls!! So glad we tried this. It will definitely go into the mix for meal planning. Thank you for sharing!!
Yay! My kids love it too — and it’s my sneaky way of getting them to each spinach and lots of other veggies without even noticing. :)
Hi! I am going to make this tonight and wanted to add some shell Pasta to the soup (mainly for my 4 year old). Can I do this in the 6 qt instapot? Do I need to alter the amount of broth and will there be room for it?
Thanks so much!!
April
Hi April! I haven’t tried pasta in the IP yet, but I believe it needs less cooking time than the beans, so it might overcook. I think your best bet is to cook the pasta separately and then mix it in afterwards.
OMG! I just got an instant pot for Christmas and this is the first thing I’ve tried in it. It is so delicious! My husband turned his nose up a little when I said I was going to use smoked turkey sausage but he loved it! He said it was restaurant quality! I had to use chicken broth because the grocery store was completely out of vegetable broth, but other than that I followed the recipe to a tee. Thank you for sharing this!
Made this with dried Navy beans and left over Christmas ham. So, so good! Soaked the beans for just 45 minutes and set the cooking time to 25 minutes. I put a few cups of the finished product into a blender to thicken the soup.
Thanks for the great recipe!!
Thanks for the tip about the ham, Glenn! I never thought about using that, but I’ve got leftover ham, too. Can’t wait to give it a try.
White bean vegetable soup is my all time favorite. This one looks so so yummy and must be delicious. Glad I got some new methods to make this soup in a new year.
Happy New Year!
Stephanie
https://smiletutor.sg/
Hi! What brand of beans do you use? Trying to ensure mine cook the same as yours without soaking. Thanks!
I usually just use the store brand of whatever store I’m shopping at. When in doubt, just soak for an hour or two to be sure they’ll be cooked through.
Would it be OK to use chicken broth instead of vegetable broth???
Definitely!
Is this recipe for a 3QT IP or 6QT?
I have a 6 qt pot
Random question – have you ever frozen/reheated this soup after making it? This is something my husband would love to have on hand but I’ve never been good at judging what can/cannot be frozen. Thanks!
Stephanie, I have not – because it usually gets eaten too fast! But I do believe it would freeze well since it’s not cream-based at all.
Thanks!! I made this today and it came out amazing. Hubby is very happy. But because it’s just the two of us we have a lot leftover. I’m going to freeze some of it but may leave some in the fridge for the next few days, not sure how long will it last. Thanks for such an amazing recipe, I’ve been told it has to enter the rotation permanently :).
I am super excited to try this recipe! However, we have the Duo Mini IP. Would I need to adjust the ingredients for this size? I have yet to cook anything in it. Thank you!
Yes, I use a 6 qt IP, and this recipe fills it up almost to the top, so you might need to reduce it by half.
Made this tonight and LOVED it!! Couldn’t stop eating it! Didn’t soak the beans and cooked for 25 minutes. They were perfectly done! Next time I’ll make corn bread to go with it, definitely a keeper!
HI there again! Do I press Manuel 20 min or pressure 20 min?
Thank you!
HI there! How much would this feed!? I have 8 people in our family and we love leftover’s! Should I double this?
Thanx!
Yes, I would definitely double (although you might need to do two separate batches depending on the size of your IP). This usually feeds 4-5 of us if we have seconds, which almost always happens.
Hi Alyssa! Is there anyway this can be made in a crock pot? Yourrecipe looks so good not to try!
Thanks!!
I don’t have an IP so I always use my crock pot. It turns out great!
I’m pretty new to using Instant Pot, so I’m always looking for good healthy recipes to try. This soup was amazing…really flavorful! Soaking the beans was key, but still adjusted cooking time to 25 minutes. Also, as others have stated, next time I’ll hold off on adding the spinach until after the cooking is complete. Thank you for sharing this goodness 😊
just made this and it was so good! i added some oregano and made it with chicken broth. perfect for a cool fall night.
Hey there, I only have one container (4 cups ) of veggie broth would it be okay to use the other 4 cups of chicken broth
Sure! You could even use water if you don’t have enough broth…you just might need to add some additional seasoning if using water.
Very good! Soaked beans all day and made soup when I got home from work. Used chicken meatballs I had in the freezer instead of turkey sausage. Also added spinach once soup was finished but still hot. Definitely a keeper recipe!
Made this last night and it was SO FREAKING DELICIOUS!! I have made a similar version in the slow cooker many times, but this tasted so much better (my husband says his favorite thing about the IP is that it “locks in flavor”). This was also my first time needing to deglaze the IP pot and it worked really well. I used canned beans (cannelli and great northern) because I didn’t have any dry and didn’t have time to soak. I also used about 1/3 head of cabbage plus whatever garden greens I had in my freezer (probably swiss chard and kale). I used half vegetable bullion and half chicken bullion, and added an additional 2 cups water (because I added the extra veggies) and 3 bay leaves. Wow. I ate 3 bowls for dinner last night and leftovers today. Thanks for sharing this recipe!
Yay!! Thanks for commenting, Sandra. :)
Sandra
Hi! Did you have to adjust the cooking time for using canned beans? Canned beans are a staple here!! Thanks
Hi Kerri – If using canned beans, I would just cook on the stovetop rather than using the pressure cooker since the beans are already soft and would get mushy.
How long did you cook it using canned beans? I plan to try this tonight.
Recipe doesn’t say when to add veggies..please advise. Never used instant pot before..thks
Hi Carole – after you saute the sausage, you add the veggies along with all of the other ingredients.
I made this tonight and I loved it! Will be making again soon!!!
It was good, although tasted to much like veg broth. Next time substitute more water instead of so much broth.
Made tonight, loved it! Instead of doing a long soak, you can quick-soak/parcook the beans first in the IP. Beans, water to cover by an inch or so, 1 tbsp salt, manual for 4 minutes. Drain, rinse, then use in recipe as stated. I find this way more convenient than remembering to soak them earlier in the day.
Thanks for the tip, Adri!
Thank you! perfect tip for those instant cravings and for those days when I forget to soak the beans!
Thanks for the tip! Can you tell me if you if you use a NPR or QR using this method?
We recently bought an IP, l tried your recipe today……holy moly was it ever delious! I can’t tolerate pork, it’s hard to find bean soup made without ham. Now whenever the craving hits, l’ll make my own bean soup. Great recipe :-)
Yay! I’m so glad you loved it, Carolyn. :)
As dried beans come in 1 and 2 lbs bags it would seems more helpful to give a quantity by the number of cups or at least say what size bag you used.
Noted! I use a 1 lb. bag. I will adjust the recipe accordingly. :)
I had the same question. Thank you!
Goodness gracious this is DELICIOUS!! Thank you so much for sharing! I used Kale instead of spinach (since my kids don’t like wilted spinach)… turned out great!
I’m glad you loved it! Kale is a great substitution. Thanks for your comment. :)
How many mouths can this recipe feed? Thank you!
About 4 really hungry mouths or 6 semi-hungry ones. :) We’ve got a family of four and usually there’s enough for everyone to have seconds, but not much more than that.
First time making bean soup in my pressure cooker. Was a little scared! ? Anyhow, I soaked my navy beans from Saturday till Monday after I got off work. Prepared this in my pressure cooker and set the timer for about 56 minutes. Made cornbread to go with it. It was delicious!! My husband and I are not big fans of the sausage so I might use less or none at all. I’d make this again in a heartbeat!!
Hey Liz! Well first of all, I’m glad you loved the recipe! But next time around you don’t need to soak the beans that long…just a few hours will do. I often make it without soaking the beans at all, but people have said that hasn’t worked for them (it might have to do with the brand/type of beans) so I recommend just a few hours. Anyway, I’m very happy you enjoyed it. XO
Thank you for the recipe. I made this tonight but think I prefer slow cooking or at least soaking the beans. I followed the recipe (navy beans, etc) but did increase the time at high pressure to 28 minutes plus it had a natural release of 7 minutes but the beans were still a bit crunchy. Tasty though so I will make again with presoaked beans.
Thanks for your feedback, Heather. I’m going to adjust the recipe to recommend pre-soaking the beans for at least a few hours because it seems like people have different outcomes when not soaking the beans…I’m guessing that the brand of the beans might be a factor. I genuinely appreciate feedback because I want all of my recipes to be no-fail, so I want to adjust accordingly! – Alyssa
Wow!! This is the first time I’ve made anything with dry beans without soaking first. I used navy beans and they are perfectly tender after the 25 minute cooking time. I didn’t have smoked sausage so I used some thick cut jalapeño bacon. I cut about six slices into thirds, sautéed them in the Instant Pot, then drained the grease, washed the pot, and then heated some olive oil to sauté the onion and garlic. When I added all ingredients to the pot,I added the bacon back in and removed it when the soup was finished. It imparted a wonderful smoky spicy flavor. I am so glad I tried this recipe. Thanks for an easy delicious soup!!
Thanks for commenting, Linda! I’m so glad you enjoyed it.
First time using my instant pot for soup with dried beans and my beans were not cooked at the end of the 25 min, not even close. What went wrong?
Hi Christie – Did you use navy beans? I haven’t tried another beans, but with navy beans they are soft after 25 minutes. I’ve only ever used one brand of beans, though, so I’m wondering if that could be a factor.
Very good flavor but heavy on the salt (and I love salt). I’d recommend half of the salt.
Hi Jeff! I agree with you…and I just updated the recipe accordingly. I think the type/brand of sausage you use is a factor. The first few times I made it I used a less salty sausage, so I needed more salt. But I just made it again with a different brand of sausage and I thought it was a little too salty as written, too. I adjusted the salt in the recipe to make it less. Thanks for your feedback!
So, can you give me the recipe for not using the insta pot. I don’t have one. Gonna get one, but I can’t find it in any store and I wanted to make it today. Thank you!
Hi Barbara…if you look at the beginning of the post you’ll see a link to the stovetop version I based this recipe on. :)
Great!! Thank you!! One more question please. I already bought the ingredients for your recipe, do you think, since I am doing the stove top method I should use the 8 cups of water or go a head and use the veggie broth I bought?
You can go ahead and use the veggie broth. Nothing wrong with adding more flavor! You might just want to cut back on salt and/or add it slowly since the broth is already salted.
Thank you so much!!
How would you adjust the recipe if you don’t have an IP? We want to try this. I have a nice large crock pot or a large regular pot.
Hi Barbara – At the beginning of the post there’s a link to a recipe on Budget Bytes, which is what I adapted this recipe from. That link will give you the instructions for making it on the stovetop (and you could transfer to a slow cooker). Hope that helps!
Your recipe did not say if you soaked the beans ahead or not? Did you just dump the whole bag in the pressure cooker?
Yep!
So just to make sure I am doing this right – you do NOT have to soak the beans ahead of time? What a time saver! Going to make this this weekend.
Hey Andrea! I used to always soak my beans, but lately I’ve read quite a few articles that say it’s totally unnecessary and that soaking even diminishes the nutritional value of the beans, so I’ve ditched it! One less step to worry about. :)
Hi! Do you know how long this would take if you would use a crockpot??
Thanks!
Yes. Anyone with crock pot info?!?
Sorry, I’ve only made it on the stove or in the instant pot, so I can’t give good crockpot suggestions. But if you’re going to try it, I would recommend using canned beans and sauteeing the vegetables first to soften them, and then cooking for several hours in the crockpot.
How big of a bag of beans do you use?
I use a full bag…not sure of exact size because I don’t have one in my kitchen currently, but just one of those typical bags of dry beans you get at the store.
How many cans would you use when making on stovetop? My typical bag of beans seems like it would be too big. I can do the math if I know how many cans you would normally use. Thanks!
I believe I used 2-3 cans, drained.
Devon – does that translate to a 1lb bag or a 2lb bag?
This looks amazing! I love anything with white beans in it! Thanks.
Have you tried this recipe with canned white beans? I bet the cooking time could get down to like 5 mins!
Hi Heather! I used to use canned beans when I made it on the stovetop. But I’ve only used the dried beans so far with the Instant Pot. I agree you could probably do it with canned beans in less time.