Name: Instant Pot Sausage Bean and Kale Soup
Prep time: 24 min
Cook time: 45 min
Total time: 69 min
Ingredients: 2 cupsdried beanssoaked overnight see notes. I used a 13 bean soup mix.; 2 tbspolive oil; 4 garlic clovesminced; 1 oniondiced; 1 lbground Italian sausage; 1 tspkosher salt; 1 tsppaprika; 1 tspdried oregano; 1/2 tspground cumin; 8 cupschicken stocklow sodium; 1 bunchkaleribs removed and torn into bite sized pieces

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I cook this soup when I want something that feels like a warm hug and also checks the “throw-it-together” box. It’s sturdy, forgiving, and fills the kitchen with those savory smells that make you slow down. No pretense. Just good ingredients doing their job.

The combination of spiced Italian sausage, soaked beans, and bright, leafy kale gives you a bowl that’s both stick-to-your-ribs and oddly light. The Instant Pot does the heavy lifting: it turns dried beans tender and melds flavors fast without babysitting a pot for hours. I’ll walk you through the process, what to watch for, and small swaps that keep the heart of the recipe intact.

What Goes In

2 cups dried beans — soaked overnight; I used a 13 bean soup mix. Soaking shortens cook time and improves texture.
2 tbsp olive oil — for sautéing the onion, garlic, and browning the sausage.
4 garlic cloves — minced; adds aromatic backbone.
1 onion — diced; builds sweetness and depth.
1 lb ground Italian sausage — browns and seasons the broth; use sweet or spicy depending on preference.
1 tsp kosher salt — seasons the pot. Adjust to taste after cooking.
1 tsp paprika — adds warmth and color.
1 tsp dried oregano — an herbal note to round the sausage and beans.
½ tsp ground cumin — earthy lift; small amount goes a long way.
8 cups chicken stock — low sodium; you can add salt later to control seasoning.
1 bunch kale — ribs removed and torn into bite sized pieces; stirred in at the end for freshness.

Method: Instant Pot Sausage Bean and Kale Soup

Rinse 2 cups dried beans, then place them in a bowl or pot and cover with water to soak overnight. If the beans came with a seasoning packet, discard the packet and do not use it.
The next day, drain and rinse the soaked beans; set them aside.
Set the Instant Pot to Sauté (Normal). Add 2 tbsp olive oil and let it warm. Add 1 diced onion and 4 minced garlic cloves and sauté, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
Add 1 lb ground Italian sausage, 1 tsp kosher salt, 1 tsp paprika, 1 tsp dried oregano, and ½ tsp ground cumin. Cook, breaking the sausage into pieces, until the sausage is browned and cooked through, about 5–7 minutes.
Add the drained beans and 8 cups low-sodium chicken stock to the pot. Use a wooden spoon to scrape any browned bits from the bottom of the pot to deglaze.
Cancel Sauté. Secure the Instant Pot lid and set the steam release valve to Sealing. Cook on Manual/High Pressure for 20 minutes.
After the cook time completes, allow a natural pressure release for 20 minutes. After 20 minutes of natural release, carefully move the steam release valve to Venting to release any remaining pressure. When the float valve drops, open the lid.
Stir in 1 bunch kale (ribs removed and torn into bite-sized pieces). Set the Instant Pot to Sauté and cook, stirring occasionally, until the kale is wilted, about 2–4 minutes. Turn off the pot and serve.

Why Instant Pot Sausage Bean and Kale Soup is Worth Your Time

This recipe delivers big flavor with a small time commitment. Dried beans soaked overnight pack more texture and flavor than canned, and pressure cooking gives them that tender, creamy bite without days of planning. The sausage seasons the whole pot, so you’re not relying on a long simmer to build depth.

Kale adds a bright contrast to the rich broth and keeps the bowl feeling balanced. You get protein, fiber, and greens in one pot. It’s a practical dinner for weeknights, and it scales comfortably for a crowd.

Budget & Availability Swaps

Beans: If dried beans are hard to source or you’re short on time, canned beans will work. Rinse them well and add them after the pressure portion, simmering until heated through.
Sausage: Ground Italian sausage offers a lot of seasoning in one protein. If you can’t find it, plain ground pork or turkey plus a teaspoon or so of fennel or extra oregano and paprika will stand in.
Stock: Low-sodium chicken stock is in the original ingredient list. You can use vegetable stock for a lighter flavor or if you prefer a no-meat base.
Kale: Any sturdy green—collard greens, swiss chard, or even spinach—will do. Add more delicate greens late and for less time.

Gear Up: What to Grab

Instant Pot (or comparable electric pressure cooker) is the core gear here. You’ll also want a good wooden spoon for deglazing, a chef’s knife, a cutting board, and a colander for rinsing and draining beans. A ladle and soup bowls make serving easy.

Optional but helpful: a mesh strainer for rinsing beans thoroughly and a splatter screen if you prefer less steam while sautéing. Nothing fancy is required—just reliable tools that make the process smoother.

Things That Go Wrong

Undercooked or very firm beans

If your beans are still hard after pressure cooking and the natural release, they likely needed a longer soak or came from an older bag. Dried beans age and take longer to soften. Next time, extend the pressure cooking time by 5–10 minutes, or give them another 10–20 minutes of natural release.

Bursting beans or mushy texture

Overcooking can turn beans overly soft. If you prefer firmer beans, reduce the pressure cook time by 2–4 minutes on your next run. Also, aggressive boiling before pressure can split skins—use the sauté stage only to soften aromatics and brown sausage, not to rapidly boil the pot.

Sauce tastes flat or under-seasoned

Always taste at the end and adjust salt. Because you start with low-sodium stock and dried beans, seasoning concentrates as it cooks. If flavor feels flat, a pinch more kosher salt and a splash of acid—lemon juice or red wine vinegar—brightens the whole pot.

Adaptations for Special Diets

Lower sodium: The recipe already calls for low-sodium stock. Use unsalted or reduce added salt. Taste and adjust at the end.
Lower fat: Swap ground Italian sausage for lean turkey sausage or use crumbled, cooked turkey breast and boost seasoning with paprika and oregano.
Vegetarian: Omit the sausage and use a savory vegetable stock. Add smoked paprika and a splash of soy sauce or miso for umami, and include mushrooms for a meaty texture.
Gluten-free: The recipe is naturally gluten-free if your sausage and stock are labeled gluten-free. Always check labels for hidden wheat.

Chef’s Notes

Soaking beans is optional but recommended. It reduces loosened skins and helps with even cooking. If you skip the soak, plan to pressure cook longer and expect more foam; you might need to skim or rinse the beans well and add a small amount of oil to reduce foaming.

Deglazing the bottom of the pot is more than a nicety. Scraping browned bits prevents the Instant Pot from throwing a burn warning and those bits add concentrated flavor. Use a wooden spoon and be thorough.

When browning sausage, break it up well so it distributes through the soup. Large chunks of sausage can make a lopsided bite; small crumbles mean flavor in every spoonful.

Shelf Life & Storage

Cool the soup to near room temperature (no more than two hours at room temp), then refrigerate in airtight containers. It will keep well for 3–4 days. Reheat gently on the stove over medium-low heat; add a splash of broth or water if it thickens too much.

For longer storage, freeze in meal-sized portions for up to 3 months. Thaw overnight in the fridge before reheating. Note that beans can sometimes change texture slightly after freezing—still delicious, but a touch softer.

Quick Q&A

Can I use canned beans? Yes. Rinse them well and add after pressure cooking; simmer until heated through.
Do I need to remove the kale ribs? The ribs are fibrous. Removing them makes for a better mouthfeel, though shredded ribs will soften if cooked longer.
What if my Instant Pot says “burn”? Cancel sauté, open, add a little extra stock and deglaze the bottom thoroughly, then continue with pressure cooking.
Can I double this recipe? You can, but don’t exceed the Instant Pot’s max fill line. Work in batches if necessary.

Next Steps

Make this soup once and you’ll find small ways to make it yours. Try a sprinkle of grated Pecorino or Parmesan at the table. Add a squeeze of lemon for brightness. Serve it over a slice of toasted bread for a rustic meal. Leftovers are excellent and the flavors often improve after a day.

If you liked this, bookmark it or save a photo. It’s one of those recipes that fits into a weekly rotation—dependable, forgiving, and crowd-pleasing. Now, set your beans to soak tonight, and tomorrow you’ll have dinner on the table with very little fuss.

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