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Bowl with soup, spoon, two cups of juice, bread and a kitchen towel on a dark background.

Instant Pot Bean Soup (with Sausage) [No Soak]

Aida
A simple and delicious method for making PERFECT sausage bean soup in the Instant Pot every time! Also known as pasulj or grah, this is one unforgettable dish!
5 from 1 vote
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Bosnian, Croatian, Kosovo, Macedonian, Montenegro, Serbian, Slovenian
Servings 4
Calories 477 kcal

Ingredients
 
 

  • 10.5 ounces dry beans navy, red kidney, cannellini or other
  • 2 tablespoons butter or sunflower, coconut or vegetable oil
  • 1 onion medium, diced
  • 2-3 garlic cloves minced
  • 2 carrots medium, minced
  • 4-6 ounces sausage (2-3 medium-sized sausages) pork, turkey or chicken, diced or cut into rounds
  • 1 tablespoon parsley minced, fresh or dry
  • 1 tablespoon paprika chili or mild
  • 1 bouillon cube or 1 tablespoon Vegeta, or 1 tablespoon stock powder
  • ground pepper to taste or peppercorn
  • (Optional) 1 bay leaf

Instructions
 

Instant Pot

  • In a deep pot, cover beans with plenty of water and bring to a boil on high. Lower to medium and boil for 15 minutes. Discarding the water, strain and wash the beans and then set them aside. 
  • Select sauté on your Instant Pot and heat up the butter. Add onion, garlic, and carrot. Sauté until soft, occasionally stirring. Add sausage, and sauté for 5-7 more minutes, or until the sausage browns. (Add just a little bit of water if necessary.) Cancel the sauté option.
  • Add beans, seasonings, and 4.5 - 5 cups of water (1 to 1.1l). Stir everything really well and secure the lid on the Instant Pot.  Pressure cook on high for 30 minutes. (It will take about 10-15 minutes for Instant Pot to pressurize before the cooking begins.) After the time is up, release the pressure naturally (about 20 minutes) or use the quick release method  (about 2-5 minutes). The float valve will drop and the lid will unlock and open when all of the pressure is out.* The beans should be buttery and tender.  If the beans are tough or crunchy seal the lid one more time and pressure cook for another 10-20 minutes until they are perfectly soft.

Stovetop

  • In a deep pot, cover beans with plenty of water and bring to a boil on high. Lower to medium and boil for 15 minutes. Discarding the water, strain and wash the beans and then set them aside. 
  • Dry your pot, return to the stovetop, and heat the butter on medium. Add onion, garlic, and carrot. Sauté until soft, occasionally stirring. Add sausage, and sauté for another 5-7 minutes, or until the sausage browns. (Add just a little bit of water if necessary.)
  • Add beans, seasonings, and 4.5 - 5 cups of water (1 to 1.1l). Stir everything really well and put the lid on ⅔rds of the way. Cook on low for 90-120 minutes, or until the beans are buttery and soft, and the soup is thick. (You may need more time. Don't worry if the cooking time goes over even by 30-60 minutes. This is one of those long, slow-cooking dishes.)

Serving/ Storing/ Freezing

  • Serve warm. Keep leftovers for up to 3 days in the fridge. (Bean stews are always better a day later!) If freezing wait for it to cool down and then transfer the freezer.  Freeze for up to 2-3 months. Thaw, then heat up using your preferred method. Add some water or broth if it's too thick.

Video

Notes

  • Video
This video demonstrates the soup made in the old-school pressure cooker.  Follow the written instructions if you're using the Instant Pot. 
  • Instant Pot
Never open the lid before releasing all the pressure from the Instant Pot!
  • Cooking Time
Cooking time for both Instant Pot and the Stovetop will depend on the age of the beans. The younger they are, the quicker they'll be done. If they're not done in the time designated above, cook them longer. 
  • Ingredients
Dry beans:  cannellini, navy, great northern, kidney beans, black beans, cranberry beans, pinto beans, and black-eyed peas all work. Avoid fava, chickpeas, mung, soybeans, and any type of canned beans.
Sausage (kobasica): chicken, turkey, beef, pork, mild or spicy can be used. Other meats you can use: bacon, ham, dried (smoked) beef, ham hock, and ribs. Avoid: poultry.
Butter: can be exchanged with sunflower, vegetable, or coconut oil.
Seasonings: parsley, bay leaves, bouillon cube (or stock powder), pepper (or peppercorn), and paprika (mild or spicy). Substitute with your own spice mix.
  • General Notes
This is one of those dishes that gets better after a day in the fridge. Skip eating it in late afternoons or evenings as it can be heavy for the digestive system at night.

Nutrition

Serving: 1of 4Sodium: 554mgCalcium: 139mgSugar: 4.7gFiber: 20.6gPotassium: 1370mgCholesterol: 51mgCalories: 477kcalSaturated Fat: 7.7gFat: 18.8gProtein: 27gCarbohydrates: 52.2gIron: 7mg
Tried this recipe?Let us know how it was!