Butter beans are so creamy and delicious! They really shine in this Veggie Loaded Instant Pot Butter Bean Soup with Chicken Sausage. Made in under 30 minutes total time, this soup will quickly become part of your weekly rotation! Made in partnership with the CA Dry Bean Advisory Board.
Did you know that Butter beans are actually mature, dried Lima beans? There are two varieties of Butter beans commonly grown in California: baby Butter beans and large Butter beans. I am super excited to partner with the CA Dry Bean Advisory Board to showcase large Butter beans in this Instant Pot Butter Bean soup recipe.
I have posted before about my love for Butter beans but this is my first time sharing an Instant Pot Butter bean soup recipe with you! They are my Dad’s favorite bean and I inherited his deep love for their creamy texture and appreciation for their versatility. His favorite Butter bean dish is a French cassoulet that my Mom makes when the weather turns cold.
Butter beans should be soaked for 6 to 8 hours (in fresh cold water) and then drained and rinsed. You can transfer the soaked beans to a container tucked away in the fridge until you are ready to make the soap (no longer than 24 hours).
This soup comes together fast and tastes like it cooked all day. It also freezes well and reheats nicely so is pretty perfect for food prep, make ahead lunches or dinners or stocking your freezer.
I can’t wait to hear what you think of this soup!
Did you make this recipe? Please give it a star rating below!
Veggie Loaded Instant Pot Butter Bean Soup with Chicken Sausage
- 2 cups dry large Butter Beans
- 1 T extra virgin olive oil
- 4 cups filtered water
- 4 cups unsalted chicken stock
- 1/2 pound crumbled chicken sausage
- 1 large yellow onion diced
- 1/2 large red bell pepper seeds and veins removed, cut into 1" squares
- 2 medium celery stalks cut into 1/2" half moons
- 2 large carrots peeled and cut into 1/4" rounds
- 4 ounces organic baby spinach roughly chopped
- 1/4 packed cup finely chopped Italian flat leaf parsley
- 1 dried bay leaf
- 1 1/2 teaspoons kosher salt *see NOTES
- freshly ground black pepper to taste
Begin by measuring 2 cups of dried beans into a strainer. Rinse well and sort to remove any damaged beans or stones.
Transfer rinsed dry beans to bowl or container large enough to accommodate them plus enough filtered cold water to cover by 2 to 3".
Set aside for six (6) hours.
Strain and rinse well. Set aside to use immediately OR place in a covered container in the fridge for up to 24 hours until ready to use.
Add pre-soaked beans to Instant Pot along with 1 T olive oil, 4 cups water and 4 cups unsalted broth.
Place lid on, set to "sealed" and turn on for 6 minutes, high pressure or use "Bean" setting for 6 minutes.
While beans are cooking, PREP remaining ingredients.
Cut up or crumble sausage.
Cut carrots, celery and bell pepper.
Roughly chop spinach.
Finely chop parsley.
Grab bay leaf, salt and pepper.
Allow Instant Pot to naturally release pressure for 20 to 25 minutes and then manually release remaining pressure.
Carefully remove lid, rinse the inside and re-insert the silicone ring. Make sure that it is sealed properly.
Add in all remaining ingredients and add salt and pepper to taste. If you use broth that is salted, that will greatly impact the amount of salt to add. You can always add more after it is cooked, so I recommend starting with only 1 teaspoon.
Place lid back on Instant Pot, lock and set to "Sealed". Set to Manual, High Pressure for 0 Minutes. Yes, 0 minutes.
Allow Instant Pot to naturally release pressure for 15 minutes and then manually release remaining pressure. Serve and Enjoy!
DISCLOSURE: This post is sponsored by the CA Dry Bean Advisory Board. The CA Dry Bean Advisory Board has compensated me for my time to create this recipe. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.