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Veggie Loaded Instant Pot Butter Bean Soup with Chicken Sausage
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!
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.