Sausage White Bean Stew With Kale & Chili Garlic Oil (Instant Pot Recipe)

Craving something cozy and comforting? Get ready to fall in love with this Instant Pot Kale Sausage & White Bean Stew With Chili Garlic Oil! Loaded with chunky sausage, hearty beans, and a boatload of kale, this Instant Pot recipe is an absolute flavor bomb. The spicy chili garlic oil on top takes things to a whole new level of yum. Whip it up for a quick weeknight meal or savor it all weekend long.

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Looking for a hearty and flavorful meal that’s both easy to make and packed with nutritious ingredients? Look no further than this delicious Kale Sausage & White Bean Stew With Chili Garlic Oil, a comforting and satisfying dish that can be cooked quickly in an Instant Pot. 

Featuring tender chunks of sausage, hearty white beans, and a healthy dose of kale, this stew is the perfect meal for any occasion, whether you’re looking for a quick weeknight dinner or a warming dish to enjoy on a chilly day. Topped off with a drizzle of spicy chili garlic oil, this recipe is sure to become a new favorite in your kitchen.

We hope you try this sausage and white bean stew in your Instant Pot.

White beans – This stew recipe uses dry white beans that are soaked overnight. The beans have to be soaked or the cooking timings don’t work. If you want to use unsoaked beans, add an extra 5-10 minutes to cooking. You can use medium to large white beans here like navy beans, cannellini beans, “great northern” beans, and lima beans. 

Sausage  – Italian sausage meat is perfect for this recipe, simply break it up into chunks. Alternatively, you can buy sausage links (like pork and fennel) and squeeze the meat mixture out of the casings. 

For flavor – onion, garlic, thyme and rosemary, as well as salt, pepper and stock will infuse the beans and the stew with loads of flavor. Plus, you will be getting extra from the sausage itself. 

Stock – you can use chicken or vegetable stock here

After cooking  – kale is added to the stew after it’s been cooked. You can also use baby or English spinach or chopped collard greens. A bit of lemon juice and Parmesan completes this wonderful stew.For chili garlic oil  – fresh garlic, chili flakes, salt and plenty of olive oil is what you need to make your own but you can also buy ready-made garlic chili oil from an Asian grocer or online. Leftover chili garlic oil keeps well in the fridge and can be added to many dishes.

There are three stages to making this bean stew in the pressure cooker plus you need to soak the beans overnight. The first stage is to saute the onions and sausage. The second stage is to pressure cook the beans and sausage as a stew. The third stage is to finish the cooked stew with kale, lemon juice and Parmesan. Additional cooking part is making the chili garlic oil unless you use store-bought. 

Let’s break it down with step-by-step photos and video. You can use a 6-quart or 8-quart Instant Pot.

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Ahead of time: Cover the dry white beans with cold water. Soak overnight or at least for 6 hours. Drain the soaked white beans and set aside.

Step 1. Turn the Instant Pot to the “saute” function and add the diced onion. Cook until softened, about 5 minutes.

Step 2. Add the garlic to the pot and cook for another minute. Stir in the sausage chunks, chicken broth, water, thyme, rosemary, and soaked white beans. Stir through.

Step 3. Secure the lid on the Instant Pot and set it to “manual” or “pressure cook” mode for 30 minutes. After the cooking cycle is complete, let the pressure release naturally for 10 minutes before releasing the remaining pressure.

Step 4. Open the lid and stir. Scoop a ladle of the soup (meat, beans and all) and add to a bowl or blender. Blend using an immersion stick or the standing blender until smooth-ish. Pour this pureed mixture back into the soup, it will thicken it.

Step 5. Stir in the chopped kale, lemon zest, and lemon juice. Set to Saute and cook for 3 minutes, until the kale softens up. Finish by stirring in the Parmesan cheese. Taste for salt and pepper and season as you please. Serve in bowls drizzled with chili garlic oil on top.

Make Chili Garlic Oil

Make the chili garlic oil (while the stew is cooking). Heat the olive oil in a small pan over medium heat. Once hot, add the garlic, chili and salt and cook until the garlic starts to turn golden. Make sure to stir every 10 seconds or so. Once it starts to turn golden and is very aromatic, turn the heat and salt and turn the heat off. Stir continuously for another minute or so. Transfer the garlic chili and all of the oil to a small bowl.

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Recipe Tips

To thicken the stew, we’re using a little cooking hack. Pureeing some of the cooked beans and broth together, gives you a super creamy, flavorful mixture that will thicken the stew. No need to add extra cream, butter or flour. 

The sausage meat will add a lot of flavor and you can play around with the types of sausage here. For example, you could use spicy sausage or chorizo sausage meat instead of Italian sausage. 

If you want to make a speedier version of this sausage and bean stew in the Instant Pot, you could use 2 cans of white beans. Drain the liquid and rinse them first. Reduce the cooking time to 5 minutes.

What To Serve With Sausage & Bean Stew

This Instant Pot sausage and bean stew is perfect on its own. All you need is a side of sourdough, crusty bread or dinner rolls. You could make some garlic bread or serve cornbread for something a little more fancy. 

If you want to stretch it out, serve this stew over pasta noodles, rice or quinoa. 

When it comes to wine, a good Chardonnay or Viognier would make the best match.

Storing The Stew

To store your leftover kale sausage and white bean stew, follow these tips:

1. Let it cool down: Allow the stew to cool down to room temperature before transferring it to the fridge or freezer.
2. Divide into portions: Divide the stew into smaller portions so that you can reheat only what you need. This will also help it cool down faster.
3. Use airtight containers: Store the stew in airtight containers to keep it fresh for longer. Mason jars, plastic containers or zip-lock bags work well.
4. Label and date: Label and date the containers so you can keep track of how long they’ve been stored.
5. Store in the fridge or freezer: If you’re planning to eat the stew within a few days, store it in the fridge. For longer-term storage, freeze it. The stew can be kept in the fridge for up to 4 days and in the freezer for up to 3 months.
6. Reheat properly: When reheating, make sure the stew is heated through to an internal temperature of 165°F (74°C). You can reheat the stew on the stove, in the Instant Pot on Saute setting or in the microwave or in the oven, depending on your preference.

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MORE INSTANT POT STEW RECIPES

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MORE INSTANT POT BEAN  RECIPES

• Instant Pot White Beans With Rosemary & Garlic
• Instant Pot Cowboy Beans
• Instant Pot Lamb Shanks With White Beans
• Instant Pot Pasta e Fagioli