I make bean soups flavored with sausage or ham pretty frequently, so I decided that was definitely something to try in my new Instant Pot. I used to use my Crockpot to slow cook dried beans, but when the Instant Pot craze started, I decided to try using my old stovetop pressure cooker to cook my beans the beans first, and finish the soups on the stove. I love being able to set the time on the Instant Pot and walk away, knowing that it will cool down and start to release the pressure if I forget. This is still a weekend sort of soup, since it takes over an hour.
This turned out much better than similar soups I've made on the stove top. The beans are very tender (without soaking), the sausage wasn't chewy, and the carrots and celery still had a little texture. The broth seemed richer and silkier than when I combine the same ingredients in a crock pot. It was a little salty, so I'll probably cut back on the soup base next time.
To cook the beans :
1 lb dry cannellini beans (white kidney beans)
8 c. water
2 t salt
fresh rosemary sprig (or 1/2 tsp dried)
2 cloves garlic, peel still on
1 bay leaf
For the soup :
1 - 2 Tbsp oil
4 links Hot or Mild Italian Sausage (12 - 16 oz)
1 medium onion, diced
1 1/2 tsp Penzey's Tuscan Sunset
2 cups vegetable juice (such as Spicy V-8 or Very Veggie)*
1 Tbsp Penzey's Pork Soup Base*
4 cups water
1 bay leaf
Parmesan rind (optional)*
3 medium carrots, peeled and cut into coins
2 - 3 stalks celery, washed
1 - 1 1/2 c. frozen chopped spinach
* The final soup was pretty salty. I use the Spicy V8 or Very Veggie brand of juice because it's lower sodium than regular V8. You can cut back on the soup base, or replace the water and soup base with no salt added chicken or veggie stock. The Parmesan rind also adds salt.
Place beans, salt, water, rosemary, garlic cloves and bay leaf in the pot, and set it to pressure cook (High) for 36 minutes (Keep Warm off). Allow the pressure to release naturally. (This is a great time to chop and measure your veggies.) Drain the beans in a colander, discarding the cooking water. Rinse the pot, dry the outside, and return it to the Instant Pot. Preheat the pot to saute (High).
Remove the bay leaf, rosemary stem, and whole garlic cloves from the beans, and discard them. Don't worry if the beans look wrinkled and unappetizing, they aren't finished yet.
Take a minute to inspect the bottom of the lid. If there is any starch, foam, or bits of beans, rinse it off, so the pressure relief valve doesn't get stuck.
Add 1 tablespoon of oil to the bottom of the pot, and brown the sausage links on both sides. (Centers will be raw.) Remove the links to a plate. If little bits of sausage fell off the ends or stuck, just leave them in the pot.
If the pot looks dry, add another tablespoon of oil. Add the onion to the pot and stir occasionally. When the onion is starting to become translucent, add the Tuscan Sunset to the pot and stir, cooking for 30-60 seconds (until you can smell the herbs). Stir in the vegetable juice, water and soup base, along with the Parmesan rind and another bay leaf. Return the beans to the pot and stir. Set the partially cooked sausages on top.
Close the lid and set the pressure cooker for 10 minutes (High).
When the 10 minutes are up, carefully release the pressure and remove the lid. (Check the inside of the lid for starch or food that might cause the pressure relief valve to stick, and rinse it if necessary.) Use tongs to remove the sausages to a clean cutting board. Remove the Parmesan rind. Stir in the carrots and celery, seal the lid and set it pressure cook for 3 minutes (Low if you want the vegetables to have little bit of crunch. High if you want them buttery soft.)
When the final pressure cycle is complete, release the pressure manually. Slice the sausages lengthwise, and then crosswise into half-moons. Remove the lid and add the sliced sausage and frozen chopped spinach to the pot.
