Kale Sausage & White Bean Stew With Chili Garlic Oil (Instant Pot Recipe)
Learn how to make a delicious, hearty sausage and white bean stew with kale in the Instant Pot pressure cooker. Topped with chili garlic oil, this stew is full of exciting flavors and textures. Great for a weeknight meal the whole family will enjoy. This recipe is great to make ahead for the freezer too.
Course Main Course
Cuisine Italian
Keyword Beans, Budget-Friendly, Dinner Recipes, Instant Pot Bean Recipes, Instant Pot Bean Stew, Instant Pot Casserole, Tuna Noodle Casserole, Tuna Recipes, Instant Pot Pasta Recipes, Canned Tuna Recipes, Budget-Friendly, Instant Pot Dinner Recipes, Instant Pot Dinner Recipes, Instant Pot Stew, Instant Pot Stew Recipes, Italian Sausage Recipes, Kale, White Beans
Prep Time 15 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 7
Calories 684kcal
Author Irena Macri
Ingredients
Part 1
3cupswhite beansdry, soaked overnight (see note, about 1 lb)
1onionlarge diced
4garliccloves, minced
1lbsausage meatItalian, broken into chunks
4cupschicken broth
1cupwater
½teaspoonsalt
¼teaspoonpepper
1teaspoonthymedried
1teaspoonrosemarydried
Part 2
3cupskalechopped roughly
1teaspoonlemon zest
2tablespoonlemon juice
1cupParmesan cheesegrated
For chili garlic oil
6tablespoonolive oil
4garlic clovesfinely chopped
1.5teaspoonchili flakes
½teaspoonsalt
Instructions
Cover the dry white beans with cold water. Soak overnight or at least for 6 hours. Drain the soaked white beans and set aside.
Turn the Instant Pot to the Saute function and add the diced onion. Cook until softened, about 5 minutes. 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.
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.
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.
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.
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.
Serve in bowls drizzled with chili garlic oil on top.