Instant Pot Tuscan Bean and Sausage Soup

Ingredients

• 2 tablespoons olive oil
• 0.5 pounds Italian-style chicken sausage , casings removed
• 1.5 cups diced onion
• 2 cloves garlic , minced
• 1 can white kidney beans , 15 ounce
• 1 teaspoon Italian seasoning
• 1 carton Swanson® Chicken Broth , 32 ounce
• 3 cups finely chopped kale leaves
• 2 tablespoons grated Parmesan cheese

Instructions

1. 1

   On a 6-quart Instant Pot, select the Saute setting. Heat the oil. Add the sausage and cook for 10 minutes or until well browned, stirring often to separate meat. Press Cancel.

2. 2

   Add the onion, garlic, beans, Italian seasoning, and Swanson Chicken Broth. Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 3 minutes (timer will begin counting down once pressure is reached- it takes about 10 minutes).

3. 3

   When done, press Cancel and use the quick-release method to release the pressure.

4. 4

   Stir in the kale and let stand for 5 minutes. Season to taste and sprinkle with the cheese.