Recipe information
Ingredients for - Instant Pot Tuscan Bean and Sausage Soup
2. Italian-style chicken sausage, casings removed - ½ pound
5. White kidney beans (cannellini), rinsed and drained - 1 (15 ounce) can
7. Swanson® Chicken Broth (4 cups) - 1 (32 ounce) carton
8. Finely chopped kale leaves - 3 cups
How to cook deliciously - Instant Pot Tuscan Bean and Sausage Soup
1. Stage
On a 6-quart Instant Pot, select the Saute setting. Heat the oil. Add the sausage and cook for 10 minutes or until well browned, stirring often to separate meat. Press Cancel.
2. Stage
Add the onion, garlic, beans, Italian seasoning, and Swanson Chicken Broth. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 3 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes).
3. Stage
When done, press Cancel and use the quick-release method to release the pressure.
4. Stage
Stir in the kale and let stand for 5 minutes. Season to taste and sprinkle with the cheese.
