Instructions

• 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.