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 is a one-pot wonder!
Instant Pot Sausage and White Beans
I never get tired of 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 Beans I use kielbasa, for it’s smoky flavor. This pairs with the beans perfectly. Adding the fresh herbs, onion, garlic, and veggies takes this to a higher level! It just works.
You Might Also Like
Instant Pot Black Eyed Peas
Instant Pot Ham Hock and Bean Soup
Instant Pot Split Pea Soup
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.
- 2 tsp Olive Oil
- 1 1/2 lbs Smoked Kielbasa Sausage (or Smoked Turkey Sausage), sliced in 3/4" 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
- 1/4 tsp Salt
- 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*
- 3 cups Fresh Baby Spinach or Chopped Kale
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.
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).
Add the thyme, rosemary, oregano, and garlic. Cook, stirring for 1 minute.
Add the salt, pepper, and broth. Stir, and then put a glass lid on the pot and let the contents come to a simmer.
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.
Cancel the sauté function and press Pressure Cook (or Manual) button or dial, and then the + or - button to choose 40 minutes.**
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 20 minutes (20 minute Natural Release).
Next, turn the steam release knob to the Venting position to release the remaining steam/pressure. Please use caution.
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 adjust salt if needed.
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.
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.
Serve. These beans are very good with some buttered crusty bread!
*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.
RESOURCES TO MAKE This Recipe and More
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I made this last night with dry beans and it was delicious, thanks for the great recipe!
Hi Cheryl, that’s great! Thank you for your review, and happy cooking!
Tried your recipe. It was pretty good. The canned white beans were a little soft. I will try the dry beans next time. Maybe rice too… Thanks
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!
Made tonight with the dried beans–delicious. Thank you for the recipe.
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!
Hi, yes, I think it would work great halved! I hope you like it!
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.
Hi Blaine, thank you for the review. Pintos are great, and ham hocks are so good, too! I’m glad you liked the recipe!
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
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!
Can this recipe be done in the oven instead of a presser cooker?
Yes, I think in a Dutch oven, or even a crock pot.
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
Hi Kathy, I’m so glad you and your family like this recipe! It’s a favorite over here, too! Thank you for your review!
I followed the recipie and after the cooking cycle, my beans were hard!?!
Old beans often take longer to cook.
Do you know a calorie count? Waiting for mine to finish. Smells good
Approx. 240 calories.
Awesome !! Tweeked a little to our taste but a great recipe!!
Turned out great! It’s a keeper😉
Great! I’m glad you liked it!
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.
Nice adaptation, J!
Made this tonight for dinner…delicious! Good balance of flavors and I add the kale as suggested. Will definitely make this again.
Hi Karen! I’m so happy that you liked this! Thank you for letting me know!
Can you please tell me how long and the setting I would use in a slow cooker!
If you soak the beans first, Low for 7 hours or High for 4 hours. I’m not 100% sure, but I usually cook my soaked beans that long in the crock pot.
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?
I’ve never tried freezing soaked beans, but I did a little research for you and the answer is yes, just drain first!