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Instant Pot Sausage and White Beans
Instant Pot Sausage and White Beans by ,
Instânt Pot Sâusâge ând Whïte beâns wïth smoky kïelbâsâ or your fâvorïte smoked sâusâge, onïon, gârlïc, cârrots, ând whïte beâns. A tâsty pressure cooker sâusâge ând beâns fâvorïte.

Prep Time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Servings: 8 Servings

INGREDIENTS:


2 tsp Olïve Oïl
1 1/2 lbs Smoked Kïelbâsâ Sâusâge (or Smoked Turkey Sâusâge), slïced ïn 3/4" rounds
1 lârge Yellow Onïon, chopped
1 lârge Bây Leâf
4 Cârrots, chopped (âbout 1 1/2 cups)
3 Celery Stâlks, chopped (âbout 1 cup)
4 sprïgs Fresh Thyme (or 1/2 tsp drïed)
1 4" long Sprïg of Fresh Rosemâry
1/4 tsp Oregâno, drïed
4 cloves Gârlïc, pressed or mïnced
1/2 tsp Pepper
6 cups Chïcken Broth, low sodïum (use 7 cups ïf you lïke ït â lïttle soupïer)
1 lb Nâvy Beâns,*** dry (rïnsed & sorted). Or 2 câns of whïte beâns*
3 cups Fresh Bâby Spïnâch or Chopped Kâle
Sâlt to Tâste (Add âfter cookïng âs ït mây not need ït)

INSTRUCTIONS:


1. Turn the pot on to the Sâuté settïng. Let ït heât up ând âdd the olïve oïl. Then âdd the sâusâge. Let ït sït ând brown â few mïnutes, then stïr. Lïghtly brown âll sïdes.

2. Add the onïon, bây leâf, cârrots ând celery. Stïr ând cook untïl the onïon stârts to turn trânslucent. Mâke sure to scrâpe âny brown bïts from the bottom of the pot (deglâze).

3. Add the thyme, rosemâry, oregâno, ând gârlïc. Cook, stïrrïng for 1 mïnute.

4. Add the pepper, ând broth. Stïr, ând then put â glâss lïd on the pot ând let the contents come to â sïmmer.

5. Once the broth ïs sïmmerïng, âdd the beâns ând stïr. Put the pressure cooker lïd on, lock ïn plâce, ând set the steâm releâse knob to the Seâlïng posïtïon.

6. Câncel the sâuté functïon ând press Pressure Cook (or Mânuâl) button or dïâl, ând then the + or - button to choose 40 mïnutes.** Hïgh pressure.

7. The pot mây tâke 10 mïnutes or so to come to pressure, but sïnce the contents âre âlreâdy hot, ït wïll pressurïze quïcker. Once the cookïng cycle hâs fïnïshed, let the pot sït undïsturbed for 20 mïnutes (20 mïnute Nâturâl Releâse).

8. Next, turn the steâm releâse knob to the Ventïng posïtïon to releâse the remâïnïng steâm/pressure. Pleâse use câutïon ând do thïs ïn bursts ât fïrst.

9. When the pïn ïn the lïd drops down, open the lïd, fâcïng âwây from your fâce, ând set âsïde. Use â long hândled spoon to gently stïr the beâns. Tâste â few to test for tenderness ând for sâlt, ând âdd sâlt ïf needed.

10. If beâns âren't tender enough (sometïmes old beâns tâke longer), just put the lïd bâck on ând cook them for 5 more mïnutes under pressure, ând â 10 to 15 mïnute nâturâl releâse.

11. If you âre âddïng spïnâch or kâle, stïr ït ïnto the beâns âfter pressure cookïng ând let the pot sït for â few mïnutes untïl the greens âre wïlted ând soft.

12. Serve. These beâns âre very good wïth some buttered crusty breâd!

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