This Instant Pot Turkey Sausage Soup is simple to make and delicious to eat! Lots of hearty veggies, protein packed beans cooked from dried, and smoky turkey sausage all swimming in immune boosting bone broth. Add this gluten free recipe to your repertoire.
Pressure cookers are fantastic for infusing flavour and this Instant Pot Turkey Sausage Soup is proof. The Instant Pot, in particular, can also saute which gives the turkey sausage some depth by searing it first.
It adds beautiful colour too!
The veggies add solid nutrition and creamy beans will keep you full. A delicious fall or winter meal.
INSTANT POT TURKEY SAUSAGE SOUP
I’m a big fan of kielbasa, aka polish sausage.
Yes, there are many who argue this is not a ‘healthy’ ingredient but I beg to differ. You can definitely source out local butchers who sell quality made sausages, free from nitrites, gluten and any other gunky stuff you may be looking to avoid.
And another thing .. sausage is DELICIOUS.
It’s perfect in this soup when you are looking for something other than the usual chicken. Although, I do love this chicken and lentil number in my IP. 😉
Did you notice I mentioned bone broth at the beginning of this post? If you’re not on the bone broth train you must get on now! I wrote an article for Recipes Worth Repeating last month that details how to make luxurious, immune boosting bone broth. Check it out! I make this weekly during the Fall and Winter months.
Another star in this recipe is my favourite leafy green, kale. Kale is awesome in soups as it stands up to the heat and maintains some texture. It’s also a powerhouse vegetable.
There is nothing not like here, friends!
Enjoy it with a splash of vinegar right before you eat. This is Joe’s soup tip and it’s a good one.
- 1 tsp olive oil
- 12 ounces turkey sauage sliced into 1 inch rounds
- 1/2 large onion chopped
- 1 bay leaf
- 3/4 cup carrots chopped
- 1/2 cup celery chopped
- 3 cloves garlic minced
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 1 tbsp sea salt
- 1 tsp pepper
- 5 cups broth
- 1/2 lb dry navy beans rinsed and sorted
- 1 cup kale chopped
- 2-3 splashes white vinegar
Press the saute button on your IP and add olive oil
Once the oil has warmed, add the turkey sausage slices. Cook for 3-5 minutes to brown them, then flip and cook another 2-3 to brown the other side. Transfer to a plate
Add another tsp of olive oil and then the onions, carrots, celery. Season with salt and pepper and stir. Saute until onions have softened, stirring frequently.
Stir in garlic and dried seasonings. Add the broth and bring the mixture to a simmer
Add the dried beans and the browned sausage back into the pot and stir
Turn of saute and lock the lid in place. Turn the valve to sealed and press Manual. Adjust the time to 50 minutes. When it beeps, let the pressure naturally release for 20 minutes
Release any remaining pressure and carefully remove the lid. Stir in the kale and let it sit for 5 minutes. Serve warm with a few splashes (to taste) of white vinegar for each bowl.