Adapted by LKD from Step-by-Step Instant Pot by Jeffrey Eisner. Original recipe below.
Ingredients for 3qt. Instant Pot Mini
- 2 Tbs. butter
- 1 onion, diced
- 14 oz. precooked smoked sausage (kielbasa or andouille), cut into bite-sized pieces
- 3 c. chicken broth
- 2 (15oz.) cans white beans, divided by the can
- 1 large russet potato, diced
- 4 oz. tomato sauce
- 1 bay leaf
- 1 1/2 c. (6 oz.) shredded Cheddar cheese, plus more for topping if desired
- 1 (14.5 oz.) can diced tomatoes, drained
- 1 can (15.5 oz.) can red kidney beans, rinsed and drained (optional; for more color and beans)
Instructions
On the Instant Pot, hit SAUTE (High setting) and add butter. Add onion and sauté until translucent, 2-3 minutes. Add sausage and sauté for 2-3 minutes more.
Add broth and stir in one can of white beans (undrained), potato, tomato sauce, and bay leaves. Secure the lid and turn valve to Sealing. Hit PRESSURE COOK and set time to 4 minutes. While the soup is cooking, drain the second can of white beans. Set aside. When the soup’s cooking time is complete, do a QUICK RELEASE and remove the bay leaves.
Use a slotted spoon to remove 2 cups of sausage-onion-bean mixture; set aside
Stir in the shredded cheddar and rinsed/drained second can of white beans.
Using an immersion blender, blend until pureed, then stir in the diced tomatoes and red beans. When serving, top with reserved sausage/onion/bean mixture and additional cheese, if desired.
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(Original recipe)
Ingredients
- 2 Tbs. butter
- 1 onion, diced
- 24-48 oz. precooked smoked sausage (kielbasa or andouille), cut into bite-sized pieces
- 4 c. chicken broth
- 3 (15oz.) cans white beans, divided by the can
- 8 oz. tomato sauce
- 2 bay leaves
- 2 c. (8 oz.) shredded Cheddar cheese, plus more for topping if desired
- 2 (14.5 oz.) cans diced tomatoes, drained
- 1 can (15.5 oz.) can red kidney beans, rinsed and drained (optional; for more color and beans)
Instructions
On the Instant Pot, hit SAUTE (High setting) and add butter. Add onion and sauté until translucent, 2-3 minutes. Add sausage and sauté for 2-3 minutes more.
Add broth and stir in one can of white beans (undrained), tomato sauce, and bay leaves. Secure the lid and turn valve to Sealing. Hit PRESSURE COOK and set time to 4 minutes. While the soup is cooking, drain the second and third cans of white beans and place in separate bowls. Set aside. When the soup’s cooking time is complete, do a QUICK RELEASE and remove the bay leaves.
Use a slotted spoon to reserve 2 1/2 cups of sausage-onion-bean mixture; set aside
Stir in the shredded cheddar and rinsed/drained second can of white beans.
Using an immersion blender, blend until pureed, then stir in the diced tomatoes and remaining white and red beans. When serving, top with reserved sausage/onion/bean mixture and additional cheese, if desired.