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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!
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 the 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.
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.
Instant Pot Black Eyed Peas
Instant Pot Ham Hock and Bean Soup
Instant Pot Split Pea Soup
Instant Pot Italian Wedding Soup
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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!
Instant Pot Sausage and White beans
Ingredients
- 2 tsp Olive Oil
- 1 ½ 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
- ¼ tsp Oregano, dried
- 4 cloves Garlic, pressed or minced
- ½ 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
- 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 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.** High pressure.
- 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).
- 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.
- 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.
- 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
RESOURCES TO MAKE pressure cooker Sausage and White Beans Recipe and More
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Hi- are there any adaptation to the receipe needed if you use cooked sausage?
Thanks! Looks great!
Hi Hilary, I think the sausage I use is precooked. Just cut the pieces thick and you should be good!
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.
So glad you liked it. The saltiness will vary with the brand of kielbasa you use, as well as if you are using low sodium or regular broth.
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!
Hi Bethany, what a great adaptation of this recipe! This will help other Vegans make this is they want to! Thank you!
I made your recipe and it was so delicious. Will definitely be making it again! Thank you!
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!
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.
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!
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!
Turned out great! It’s a keeper?
Great! I’m glad you liked it!
Awesome !! Tweeked a little to our taste but a great recipe!!