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. 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.
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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 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), or the Bean/Chili button (or dial), and then the + or - button to choose 35 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 15-20 minutes (15 to 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 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 20 minutes.
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