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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.
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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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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
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.
Thank you, Wendy! Your modifications sound delicious!
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!
That’s great, Tara! Thank you. It looks like your stars came through. I appreciate your review!
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!
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?
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!
Sounds yummy! Thank you, Jamie!
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!!
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!
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!
Sounds good! Thank you for your review!
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!
Hi Cherry, I’m so glad you liked this recipe! I love my slow cooker! Thanks for your review!
I haven’t tried it yet but give you 5 stars just for the well written recipe. Looking forward to making it.
Thak you, Cindy! I hope you like it!
Pretty delicious! Nice hearty meal . Great addition with the spinach?
Thanks! Glad you liked it!