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Instant Pot Navy Bean and Smoked Sausage Soup, instant pot soup recipes
Brittany Stage

Instant Pot Navy Bean and Smoked Sausage Soup

Dried navy beans, sliced smoked sausage, and pantry vegetables pressure cook until creamy and comforting, no overnight soak required.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb dried navy beans rinsed and picked over
  • 14 oz smoked sausage kielbasa or andouille, sliced into 1/2-inch rounds
  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 large bay leaf
  • 6 cups low-sodium chicken broth or vegetable broth, plus more if needed
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper plus more to taste
  • 2 tbsp fresh flat-leaf parsley chopped, for serving

Equipment

  • Instant Pot or electric pressure cooker
  • wooden spoon
  • ladle
  • cutting board
  • chef knife

Method
 

  1. Set the Instant Pot to Saute on Normal. Add the olive oil. When the oil is hot, add the sliced smoked sausage and cook for 3 to 4 minutes, stirring once or twice, until lightly browned. Transfer the sausage to a plate, leaving the drippings in the pot.
  2. Add the onion, carrots, and celery to the pot. Cook for about 4 minutes, stirring occasionally, until the onion softens. Stir in the garlic, smoked paprika, and thyme and cook for 30 seconds until fragrant.
  3. Pour in about 1/2 cup of the broth and scrape up any browned bits stuck to the bottom with a wooden spoon. This helps prevent a burn notice during pressure cooking.
  4. Add the rinsed navy beans, remaining broth, bay leaf, salt, and pepper. Stir to combine. Return the browned sausage to the pot and nestle it into the liquid. Press Cancel to exit Saute.
  5. Lock the lid and set the valve to Sealing. Pressure cook on High for 35 minutes. When the timer ends, let the pressure release naturally for 15 minutes, then carefully switch the valve to Venting to release any remaining steam.
  6. Open the lid and discard the bay leaf. Taste the broth and adjust salt and pepper. If the soup is thicker than you like, stir in a splash of warm broth. Ladle into bowls and finish with chopped parsley. Serve with crusty bread.

Notes

No soaking is needed for navy beans in the Instant Pot, but rinse them well. Add an extra cup of broth if your beans run especially dry. Leftovers keep 3 to 4 days in the fridge and thicken as they sit, thin with broth when reheating.