DifficultyBeginnerYields1 ServingTotal Time50 mins

 16 oz White Navy Beans
 1 cup Chicken Stock
 1 Onion
 1 Carrot
 4 Celery Stocks
 3 Garlic cloves
 4 Thyme sprigs
 3 Bay leaves
 Black Pepper
 1 lb Hot Italian sausage
 4 cups Kale
 Parmesan Cheese

1

Using the saute function, add olive oil and cook sausage until browned.

2

Add onions and saute until translucent. Add garlic and saute for one minute. Turn saute off.

3

Rinse the beans and add them to the pot, along with all remaining ingredients.

4

Set to pressure cook (manual) on high for 20 minutes

5

When finished, quick release the steam valve

6

Open and season with additional salt and/or pepper to taste.

7

To thicken the soup, use a wooden spoon to smash some of the beans against the side of the pot.

8

Serve with warm, crusty bread.

Nutrition Facts

Serving Size 1


Amount Per Serving
Calories 294Calories from Fat 117
% Daily Value *
Total Fat 13g20%
Saturated Fat 4g20%
Sodium 334mg14%
Potassium 972mg28%
Net Carbohydrate 27g9%
Dietary Fiber 6g24%
Sugars 1g
Protein 15g30%

Vitamin A 63.1%
Vitamin C 36%
Calcium 14.3%
Iron 27.1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 16 oz White Navy Beans
 1 cup Chicken Stock
 1 Onion
 1 Carrot
 4 Celery Stocks
 3 Garlic cloves
 4 Thyme sprigs
 3 Bay leaves
 Black Pepper
 1 lb Hot Italian sausage
 4 cups Kale
 Parmesan Cheese

Directions

1

Using the saute function, add olive oil and cook sausage until browned.

2

Add onions and saute until translucent. Add garlic and saute for one minute. Turn saute off.

3

Rinse the beans and add them to the pot, along with all remaining ingredients.

4

Set to pressure cook (manual) on high for 20 minutes

5

When finished, quick release the steam valve

6

Open and season with additional salt and/or pepper to taste.

7

To thicken the soup, use a wooden spoon to smash some of the beans against the side of the pot.

8

Serve with warm, crusty bread.

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