Instant Pot Lima Beans and Sausage Soup

David Robinson

Lima Beans & Sausage

Instant Pot Lima Bean and Sausage Soup

subheading: Ingredients:

2 tbls olive oil

1 lb large lima beans

1 lb country sausage or Sage sausage

4 cloves garlic, minced

1 large sweet onion, large diced

2 cans (14.5oz) fire roasted dice tomatoes

4 cups tomato juice

4 cups chicken broth

1 tbsp New Mexico chili powder

1 tsp cumin

1½ tsp basil

1 tsp kosher salt

1 tsp course ground black pepper

1 container (6oz) baby spinach, optional

2 bay leaves.

subheading: Directions:

Set Instant Pot to SAUTE, set to adjust to HI. When display shows “HOT”, add oil to insert, add sausage. Use a wooden spoon or potato masher to break up the sausage. Brown the ground sausage, add onions to the insert and sauté until translucent. Set Instant Pot to off by pressing cancel.

Add remaining ingredients to the insert. Cover the pot and secure the lid. Make sure the valve is set to “sealing.” Cook on soup high pressure for 45 minutes. Once the timer beeps, do a 20 minute (NPR) natural pressure release.

Set valve to “venting” and let the rest of the pressure release. Unlock the lid, but do not remove and do not cancel, let soup rest 15 minutes, while to continue to keep warm.

Open the pot and stir. Find, remove and discard the bay leaves. If needed, season and salt and pepper to taste.

If using spinach, Stir in spinach and let it wilt, 2 to 3 min. Ladle into bowls and enjoy.

Page footer