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Instant Pot Sausage and White Beans

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Instant Pot Sausage and White Beans is total comfort food! Cook the beans from dry, no need to soak them. This is a smoky, flavorful, thick, rich pot of beans. You can even add some spinach or kale to bump up the nutrition. These pressure cooker sausage and beans recipe is a one-pot wonder!

Sausage and White beans om a gray bowl next to silver spoon on wooden board
Originally published 1/22/2018

Instant Pot Sausage and White Beans

I never get tired of eating beans, and cooking beans in the Instant Pot is truly a pleasure! They cook so much faster than any other method. If all I used this pressure cooker for was beans, it would still be worth it!

In this recipe for Instant Pot Sausage and White Beans I like to use kielbasa, for it’s smoky flavor. This sausage flavors the beans perfectly.

Adding fresh herbs, onion, garlic, and veggies takes this to a higher level! It just works to make this one-pot meal delicious as well as hearty.

Sausage and White beans om a gray bowl next to silver spoon on wooden board

You can use canned beans for this recipe, but they cook so fast you will want to reduce the cook time to about 4 minutes. Canned white beans tend to fall apart easier than other varieties.

If you decide you want to add in some fresh kale or baby spinach, add it in after the pressure cooking is finished. Just put several handfuls of the greens into the pot and stir into the beans.

The residual heat will wilt them to perfection!

Serve Instant Pot Sausage and White Beans with some crusty bread, and a side salad to make an even more complete meal.

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If you make this delicious Instant Pot beans and sausage, please leave a comment and a star rating below. I’d love to know how you liked it!

4.77 from 39 votes
Sausage and White beans om a gray bowl next to silver spoon on wooden board
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Instant Pot Sausage and White beans
Prep Time
10 mins
Cook Time
45 mins
NPR
15 mins
Total Time
1 hr 10 mins
 

Instant Pot Sausage and White beans with smoky kielbasa or your favorite smoked sausage, onion, garlic, carrots, and white beans. A tasty pressure cooker sausage and beans favorite.

Course: Dinner
Cuisine: American
Keyword: pressure cooker sausage and white beans
Servings: 6 - 8
Calories: 265 kcal
Author: Sandy Clifton
Ingredients
  • 2 tsp Olive Oil
  • 1 1/2 lbs Smoked Kielbasa Sausage (or Smoked Turkey Sausage), sliced in 1" thick rounds
  • 1 large Yellow Onion, chopped
  • 1 large Bay Leaf
  • 4 Carrots, chopped (about 1 1/2 cups)
  • 3 Celery Stalks, chopped (about 1 cup)
  • 4 sprigs Fresh Thyme (or 1/2 tsp dried)
  • 1 4" long Sprig of Fresh Rosemary
  • 1/4 tsp Oregano, dried
  • 4 cloves Garlic, pressed or minced
  • 1/2 tsp Pepper
  • 6 cups Chicken Broth, low sodium (use 7 cups if you like it a little soupier)
  • 1 lb Navy Beans,*** dry (rinsed & sorted). Or 2 cans of white beans*
Optional
  • 3 cups Fresh Baby Spinach or Chopped Kale
  • Salt to Taste (Add after cooking as it may not need it)
Instructions

  1. Turn the pot on to the Sauté setting. Let it heat up and add the olive oil. Then add the sausage. Let it sit and brown a few minutes, then stir. Lightly brown all sides.

  2. Add the onion, bay leaf, carrots and celery. Stir and cook until the onion starts to turn translucent. Make sure to scrape any brown bits from the bottom of the pot (deglaze).

  3. Add the thyme, rosemary, oregano, and garlic. Cook, stirring for 1 minute.

  4. Add the pepper, and broth. Stir, and then put a glass lid on the pot and let the contents come to a simmer.

  5. Once the broth is simmering, add the beans and stir. Put the pressure cooker lid on, lock in place, and set the steam release knob to the Sealing position.

  6. Cancel the sauté function and press Pressure Cook (or Manual) button or dial, and then the + or - button to choose 40 minutes.** High pressure.

  7. The pot may take 10 minutes or so to come to pressure, but since the contents are already hot, it will pressurize quicker. Once the cooking cycle has finished, let the pot sit undisturbed for 15 minutes (15 minute Natural Release).

  8. Next, turn the steam release knob to the Venting position to release the remaining steam/pressure. Please use caution and do this in bursts at first.

  9. When the pin in the lid drops down, open the lid, facing away from your face, and set aside. Use a long handled spoon to gently stir the beans. Taste a few to test for tenderness and for salt, and add salt if needed.

  10. If beans aren't tender enough (sometimes old beans take longer), just put the lid back on and cook them for 5 more minutes under pressure, and a 10 to 15 minute natural release.

  11. If you are adding spinach or kale, stir it into the beans after pressure cooking and let the pot sit for a few minutes until the greens are wilted and soft.

  12. Serve. These beans are very good with some buttered crusty bread!

Recipe Notes

*If you want to use canned white beans, rinse and drain them, add at the same time you would add the dry beans, and adjust broth to 4 cups, and cook time to 5 minutes, with a 10 minute natural release. Canned white beans are already soft, so they may break apart easily.

 

**If you soaked your beans for at least 8 hours, adjust cook time to 25 minutes.

 

***Old beans will take longer to cook, so if you think yours may be old, soak them or prepare for a longer cook time.

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Comments

  1. Liz Pimentel

    I just made this for the first time–my husband and I are eating it right now and enjoying it thoroughly! It was a great way to use up various Trader Joe’s chicken and tofurky sausages we had in the fridge. I’ve wanted to start cooking with dried beans and fresh herbs, so this was perfect for a rookie like me. We topped the soup with a shaved parm/romano/asiago cheese blend and skipped the greens (didn’t have any on hand) but I otherwise stuck to the recipe. The flavor is bold and delicious…almost too sweet, though I imagine that’s due to the sausages and kale would help with that. It feels indulgent though the recipe is pretty darn healthy. This is a winner and being added to our fall/winter rotation! Thank you, Sandy!!

    Reply

  2. Siobhan

    Delicious! Needed salt I saw that someone else added green chilies, that sounds delicious and I may add those the next time. Great recipe!

    Reply

  3. Nadine

    I made this recipe just as written. Minus the kale. We found it to be very flavorful, but a little watery with 7 cups of broth. That said, it was even better for lunch the next day. I would make this again, and maybe cook the beans a tad bit longer next time.

    Reply

  4. Wanda

    I made this with great northern beans and sweet Italian sausage. It was delicious. I also canned enough of it to eat later. Thanks.

    Reply

  5. Kitty

    I am reading the ingredient list 5 times… where did the beans go? They aren’t mentioned… So how much do we need 🙂

    Reply

  6. Bethany

    Wow this recipe is top notch!!! Exactly like my grandpa used to make except not all day. I did have a ham hock instead of sausage. Wonderful!!

    Reply

  7. Shannon Queen

    This recipe was absolutely delicious. I consider myself a picky eater when it comes to Bean soups as I was raised on them and having southern parents that always prepared them for me growing up. I added apple chicken sausage because I don’t eat pork and I had soaked my beans because because I wasnt certain if I was going to cook them on the stove. I also ommitted the celery and added the kale. It was great.
    Thank you

    Reply

  10. Jenn G

    5-stars!!!
    I made this last night for dinner using a turkey sausage cut in thick chunks as you mentioned and added a bag of fresh spinach at the end. Turned out perfect!! I will definitely make this soup again!

    Reply

  12. Maria

    Great flavors but cook time is OFF. It takes at least 50 mins cook time or else your beans are undercooked and you need to keep re-cooking. I tried it again with thick chunks of ham and it turned out much better than sausage (which is like rubber after sautee plus 40+ mins at high pressure) and ham was great but you could even make it vegetarian and it would still be good. You’ll likely also want to add broth at the end & definitely chopped kale

    Reply

    • Sandy

      Your beans may have been old, which do take a little longer to cook (see recipe notes). I have never had the sausage become rubbery, but that could depend on the brand, and how large the pieces are cut.

      Reply

  13. Christina

    This was delicious and even better the next day! It reminds me of the Campbell’s bean with bacon soup but like 100 times better!

    Reply

  14. Christina

    This was delicious and even better the next day! It reminds me of the Campbell’s bean with bacon soup but like 100 times better!

    Reply

    • Sandy

      Not if you cut the rounds 3/4″ thick. I have made this many times and the sausage is perfect every time, thank goodness! Nobody has told me otherwise. I hop you like it!

      Reply

  17. Robin

    I made your recipe tonight and it was definitely a hit with my boys! I used Conecuh Hickory Smoked Sausage and added a cut up ham steak. I did not add any salt while cooking. We served it over rice. My hubby is not a fan of beans and he ate 3 bowls! Thanks for the recipe. Still figuring out my instapot, so very grateful.

    Reply

  18. Becky Garcia

    This looks so good! I am going to try it with pinto beans. I had never liked them until I had them with sausage at a Brazilian restaurant in Salt Lake City. They were divine! I have no idea what kind of sausage they used, but since I like kielbasa, I will use that. I will let you know how it goes over with my family, but since we like beans a lot, I’m sure they will like this. Thanks for sharing!

    Reply

  19. Erin

    I made this and it’s amazing!! I used good seasons italian seasoning for the spices and two bay leaves. It was perfect!

    Reply

  20. Laura Raymer

    Just made this for supper today. Absolutely loved it! Prepared exactly as recipe states and wouldn’t change anything. Definitely a keeper recipe. Thank you for sharing with us.

    Reply

  21. John & Faith

    We made this today and love it. It tastes like something from a gourmet restaurant. We cooked ours with andouille sausage ,we buy ours from Costco and used 5 links sliced a little over 1/8 “ thick and we put 4 cans of navy beans in, we also reduced the chicken broth to to 5 cups and we put everything else in except the rosemary which I personally just don’t like. I would suggest to cut the baby spinach in smaller pieces. Thanks for the recipe we LOVE IT FAITH & JOHN

    Reply

  22. Wendy A McKeown

    Terrific recipe. My modifications were: I used 8 cups of broth. After pressure-cooking, I added one 4 oz can of chopped green chili, 1 tbsp. tomato paste, 2 chopped tomatoes. Then I put the instant pot on slow cook for 30 minutes. This thickened and spiced it up a bit, and it made a terrific soup served with french bread. This made 14 cups of soup, nineteen 3/4 cup servings, at 220 Calories per serving.

    Reply

  23. Tara

    5-Stars! (site wouldn’t select the star rating). SO good! I did soak the beans for a couple of hours before cooking (will try decreasing to 1 hour soak). Mine was thicker looking like the recipe photos (vs soupy looking on some Pinterst reviews). Used cajun andouille and it added a nice heat to the dish. Also added about 4c of chopped kale at the end. This would’ve taken all day to cook without the IP. Delicious!

    Reply

  24. Tatiana Leclerc-Beaulieu

    Hi! I tried this last night with dry beans and the beans were perfect texture. However, they had a really bad bitter aftertaste. Seems to be a problem in the skin. Any chance you know what could cause that and how I could fix it? Right now I am thinking on rinsing the beans under water, or add cream/sugar. Thanks!

    Reply

    • Sandy

      Hi, I don’t know what could be causing a bitterness in the beans. I have not heard of this happening before. Maybe they are old? Maybe the garlic burned?

      Reply

  25. Jamie

    Just made this. Soaked my beans an hour before. Added a ham hock. Used 1/2 chicken andouille and 1/2 Aidell’s andouille. Made my own bone broth. Added kale at the end. Delicious!! Thank you!

    Reply

  26. Elizabeth

    LOVE this recipe and I’m making for the fourth time tonight! Here’s a tip! I LOVE fresh herbs, but not all
    About buying them and using a little bit for one thing. So, when I made this recipe for the first time I took the leftover rosemary and thyme and froze them in ice cube trays in the amount the recipe calls for. So when I make this I just pop a ice cube out and throw it in the IP before before pressurizing. Works great and saves some $$ in the long run by not wasting those fresh herbs. Thanks for the recipe!!

    Reply

    • Sandy

      I’m so glad you like this recipe, Elizabeth! I love your tip about freezing the fresh herbs. They are not cheap, and it’s sad when they go bad before you can use them. Thank you!

      Reply

  27. LINDA MCCULLOUGH

    I made this last night with just a couple modifications. First, I soaked the beans for about an hour before cooking. Second, before adding the beans, I removed most of the carrots/celery/onions/sausage. I did leave some in the pot to flavor the beans. That was simply a matter of personal preference since I like my veggies to not soften to the point of dissolving. I added them back after the beans were done (along with some chopped kale) and the residual heat cooked them through perfectly.

    Thank you for this great recipe – it’s a keeper. Would be great with ham, too!

    Reply

  28. Cherry

    This soup is amazing!!! I used 2 can white beans in the crock pot on high 4 hours and it was a hit not one drop left!!! I’m going to try it this weekend with pinto beans!

    Reply

  32. Christine

    Very good meal. It was my first time making dried beans in the Instant Pot and I was pleased with the results. I did find the meal a bit too salty though so next time I will omit salt and will probably put in half of the kielbasa.

    Reply

  33. Bethany

    I made a vegan version of this tonight using Field Roast Mexican Chipotle Sausage and it turned out amazing! I also topped with nutritional yeast. I don’t have a pressure cooker so just went with stove top. Can’t wait to try the split pea recipe and others mentioned!

    Reply

  35. Bethany

    This looks delicious! I’m planning to make it for dinner tonight. The only problem is, I pre-soaked 2 pounds of beans, instead of just 1. Do you think I could freeze the other pound to use later?

    Reply

  37. Karen

    Made this tonight for dinner…delicious! Good balance of flavors and I add the kale as suggested. Will definitely make this again.

    Reply

  38. J Han

    I made this with garbanzo beans (chickpeas) because I happened to have a bag of them and it came out great! The broth was very nice: not creamy like you’d get with other beans but clear and golden.

    Reply

  43. Kathy Fox

    Absolutely Delicious! All the family loved it. I thickened it slightly with some cornflour and used a vegetable stock cube as well as a chicken stock cube.
    I used 2 tins of Navy beans. It was perfect… serves it with a salad and crunchy French breads. Thanks so much x

    Reply

  45. Babs

    Can italian sweet or hot sausage work….I like the idea of sausage and white beans…I generally use neckbones or ham hocks with beans… I will try your exact recipe when I purchase the kielbasa. .right now I have the above mentioned sausage

    Reply

    • Sandy

      Hi Babs, really any sausage is good. What I love is the smoky flavor of the kielbasa. But use what you have, and if your sausage isn’t smoked, try a teaspoon or more of smoked paprika if you want!

      Reply

  46. Blaine

    Tried this last night. Did the recipe with pinto bean instead of white beans. It was great. the flavor was perfect. I also added a ham hock. Would suggest fixing this. Very good.

    Reply

  47. Oneida

    Would this recipe work in a Duo Mini if ingredients were halved? Looks great! Can’t wait for more Mini Duo recipes on your site!

    Reply

    • Sandy

      Hi Cathy, I do prefer to make this with the dry beans. It is good to have an option for a faster batch, hence the canned beans. I hope you like the dried bean version! Thank you for the review!

      Reply

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