15-Bean Soup with Sausage Pressure Cooker Recipe

15-Bean Soup With Sausage Pressure Cooker Recipe

Ingredients

Serves: 4 TO 6

Pressure Level: HIGH

Release: QUICK

Time: 25 minutes plus Bean Soaking Time

• 2 tablespoons vegetable oil
• 12 ounces hot or sweet Italian sausage
• 1 onion, chopped fine
• 1 carrot, peeled and chopped fine
• 4 garlic cloves, minced
• 1 teaspoon minced fresh thyme or ¼ teaspoon dried
• 4 cups low-sodium chicken broth
• 10 ounces (1½ cups) 15-bean soup mix, flavoring pack discarded, picked over, rinsed, and salt-soaked (click here)
• 2 bay leaves
• 8 ounces Swiss chard, stemmed and chopped
• 1 large tomato, cored and chopped
• salt and pepper

Method

1. Heat 1 tablespoon oil in pressure-cooker pot over medium-high heat until just smoking
2. Brown sausage on all sides, about 2 minutes; transfer to plate
3. Heat remaining 1 tablespoon oil in now-empty pot over medium heat until shimmerinAdd onion and carrot and cook until softened, about 5 minutestir in garlic and thyme and cook until fragrant, about 30 secondStir in broth, soaked beans, and bay leaves, scraping up any browned bitAdd sausage and any accumulated juices to pot

HIGH PRESSURE FOR 25 minutes:

1. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
2. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 25 minutes, adjusting heat as needed to maintain high pressure

QUICK RELEASE PRESSURE:

1. Remove pot from heat
2. Quick release pressure, then carefully remove lid, allowing steam to escape away from you
3. Before Serving:
4. Remove bay leaves
5. Transfer sausage to cutting board and slice ½ inch thick
6. Meanwhile, bring soup to simmer, stir in chard and tomato, and cook until chard is tender, about 5 minutes
7. Stir in sliced sausage, season with salt and pepper to taste, and serve

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