Instant Pot Italian Bean Soup with Sausage | Hurst's HamBeens

Описание: Instant Pot Italian Bean Soup with Sausage | Hurst’s HamBeens

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I love trying out new soup varieties when I see them at my store and Hurst’s line has never disappointed. According to Hurst’s website, this particular mix hit the shelves in Fall 2019, but this was the first time I spied it at Publix. You can certainly purchase beans separately from the bulk section and make your own mix, but I really like this one. The four bean varieties listed on the packaging are cannellini (white kidney), light red kidney, borlotti (Roman), and chickpeas (garbanzo).

I mostly followed the suggested recipe on the package, converting it for the pressure cooker and making some personal changes. You can use any ground or diced meat you like, or you can leave it out completely and use vegetable broth if you want to make it vegetarian-friendly. Also, I added in the pasta at the end to make it a one-pot meal, but you can cook your pasta separately and serve the soup over it.

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Instant Pot Duo 6 Quart: https://amzn.to/2HqHlK1

Today’s Ingredients:
15.5 oz Hurst’s HamBeens Italian Bean Soup, sorted and rinsed – no soaking (use any bean soup brand you like)
2 TB olive oil
1 lb hot Italian sausage (without casings) – use mild if you prefer
1 cup each, chopped: onion, celery, carrot
6 garlic cloves, minced
flavor packet from HamBeens bag
1 TB Italian seasoning
½ tsp red pepper flakes (optional)
2 bay leaves
8 cups chicken broth (Better than Bouillon and water in the video)
24 oz jar marinara sauce (Barilla fire-roasted in the video)

1 cup uncooked ditalini pasta (or other small shape)
2 cups parsley and/or celery leaves, rough-chopped (using 1 cup of each in the video)

For serving: parmesan cheese and crusty bread

Instructions:
1. Sort through the beans to pick out any debris or bad beans and rinse thoroughly. No soaking required. Set aside until step 6.
2. Heat the Instant Pot on sauté mode. When the display reads “HOT,” add the oil and Italian sausage. Cook, stirring often, until the sausage is fully cooked. Remove the sausage to a dish and reserve for later.
3. Add the chopped onion, celery, and carrot. Cook, stirring often, until the veggies are just softened, about 5 minutes.
4. Add the garlic, flavor packet, Italian seasoning, red pepper flakes, and bay leaves. Cook for just another minute until fragrant.
5. Add ½ cup of broth to deglaze the bottom of the pot. Make sure to scrape up all of the stuck-on browned bits before you continue.
6. Add the beans, marinara, and remaining broth and stir to evenly distribute all ingredients.
7. Lock the lid and cook on manual/high for 40 minutes followed by at least a 20 minutes natural pressure release. I let mine completely NPR before reopening which took about 40 minutes. Fair warning: Due to the high volume of liquid and ingredients, it will take a long time for the pot to come up to pressure and back down again. Be patient! It will still be much faster than stovetop or slow cooking.
8. Set the pot back to sauté and stir in the pasta, parsley/celery leaves, and reserved sausage. Let it simmer for about 10 minutes to cook the pasta – remember to stir up the bottom every couple minutes to prevent the pasta from sticking to the bottom of the pot.
9. Taste for seasoning and add salt and pepper if needed. Serve with a sprinkle of parmesan cheese and a chunk of crusty Italian bread. YUM!