Kielbasa and Navy Bean Soup
Photo Credit: Toni Zernik

Kielbasa and Navy Bean Soup

This soup is the answer to when you need dinner in a pinch.

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Kielbasa and Navy Bean Soup

Kielbasa and Navy Bean Soup

This soup is the answer to when you need dinner in a pinch.
Course: Soup
Keyword: bean soup, instant pot, keilbasa, keilbasa soup, pressure cooker
Servings: 6
Author: Drew Maresco

Equipment

  • Pressure Cooker

Ingredients

  • 1 tablespoon canola oil
  • 14 ounces kielbasa, sliced into 1⁄2" coins
  • 6 cloves garlic, minced
  • 1 (32-oz) container chicken broth
  • 1 bay leaf
  • 4 (15.5oz) cans navy beans, drained
  • 1 teaspoon hot sauce (optional)
  • 1 bunch kale, stemmed and finely chopped or shredded (about 5 cups)
  • Grated Parmesan cheese, for garnish

Instructions

  • Turn the pot to sauté mode on HIGH until the screen says hot. Add the oil, then the kielbasa, and cook for 4 to 6 minutes, or until browned on both sides. Add the garlic and cook for 1 minute. Stir in the broth, bay leaf and beans. Turn the pot to HIGH pressure, secure the lid, adjust the valve to sealing and set the timer for 10 minutes. When the time is up, do a quick release by turning the valve to venting. Once finished, release the lid and remove the bay leaf.
  • Stir in the hot sauce (if using) and kale until wilted. Serve with grated Parmesan on top.

Notes

frugal cookingReprinted with permission from Frugal Cooking in Your Instant Pot by Drew Maresco, Page Street Publishing Co. 2020. Photo credit: Toni Zernik
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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