InstaPot 15 Bean and Kielbasa Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2.5 cup Safeway 15-Bean Soup Mix (dry) 1.5 cup, chopped Onions, raw 1 tsp Salt 4 cup (8 fl oz) Water, tap 2 tsp Garlic 1 tbsp Chili powder .25 cup Lemon Juice 1.5 cup Great Value Diced Tomatoes (in Tomato juice) 450 gram(s) Lean Turkey Polska Kielbasa (Fit & Active - Aldi) 4 cup Swanson Chicken Fat Free Chicken Broth Less Sodium 1 cup, chopped Carrots, raw 1 cup, diced Celery, raw 2 tsp Tabasco (Original)
Soak the beans overnight in a large bowl (8-10 hours) and then pour them into a colander and rinse with cool water. OR do the quick soak method (outlined below).
QUICK SOAK METHOD:
Completely cover the beans with water. Bring to a boil using the “sauté” function on your Instant Pot.
Once the water comes to a boil, skim any foam from the top and
cover the pot with the lid and set the valve to “sealing.” Set the pressure cooker button to high for 2 minutes.
When the timer beeps open the valve very slowly. If foam begins to exit the valve stop releasing the pressure and wait for 30 seconds before you try again. Drain and rinse the beans in a colander under cool running water.
WITH PRESOAKED OR PRECOOKED BEANS
Add beans to the Instant Pot. Add in onion, kielbasa, salt, garlic, carrots, celery, broth, and 4 cups water. (DO NOT ADD TOMATOES, TABASCO, OR LEMON JUICE YET) Cover the Instant Pot and lock the lid. Make sure valve is set to “sealing.” Pressure cook on High for 20 minutes.
Let the pressure release naturally for 10 minutes and then move the valve to “venting” to release the rest of the pressure. Remove the lid.
Turn your Instant Pot to the saute setting. Add in the tomatoes*, tabasco, and lemon juice. Stir. Add in the reserved seasoning packet. Stir. If needed, salt and pepper to taste. Cook on the saute setting for about 5 minutes.
Ladle the soup into bowls and serve.
Serving Size: 8 - 2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user 3JSANDANH.
QUICK SOAK METHOD:
Completely cover the beans with water. Bring to a boil using the “sauté” function on your Instant Pot.
Once the water comes to a boil, skim any foam from the top and
cover the pot with the lid and set the valve to “sealing.” Set the pressure cooker button to high for 2 minutes.
When the timer beeps open the valve very slowly. If foam begins to exit the valve stop releasing the pressure and wait for 30 seconds before you try again. Drain and rinse the beans in a colander under cool running water.
WITH PRESOAKED OR PRECOOKED BEANS
Add beans to the Instant Pot. Add in onion, kielbasa, salt, garlic, carrots, celery, broth, and 4 cups water. (DO NOT ADD TOMATOES, TABASCO, OR LEMON JUICE YET) Cover the Instant Pot and lock the lid. Make sure valve is set to “sealing.” Pressure cook on High for 20 minutes.
Let the pressure release naturally for 10 minutes and then move the valve to “venting” to release the rest of the pressure. Remove the lid.
Turn your Instant Pot to the saute setting. Add in the tomatoes*, tabasco, and lemon juice. Stir. Add in the reserved seasoning packet. Stir. If needed, salt and pepper to taste. Cook on the saute setting for about 5 minutes.
Ladle the soup into bowls and serve.
Serving Size: 8 - 2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user 3JSANDANH.
Nutritional Info Amount Per Serving
- Calories: 358.5
- Total Fat: 5.9 g
- Cholesterol: 35.2 mg
- Sodium: 1,416.2 mg
- Total Carbs: 52.1 g
- Dietary Fiber: 14.5 g
- Protein: 25.2 g