The recipe that I plan to share with you is a favorite in my family. Some people have told me that this soup does not look good to them. Well, okay, so it’s not a pan of lasagna, but I assure anyone reading this that this soup is so good, and I feel that when I eat it, my body is getting the nutrients that it needs.
This soup has vegetables and beans and chicken broth, or you can use bullion with water if so desired. I use the “Better than Bullion”. I like the flavor that I get from it but by all means, you can use chicken broth if so desired. I’m always doing the most “cost effective” way to do things. I would rather purchase bullion wherein I can get 4 or 5 uses out of it than buying the premade broth that I only use once, and I have to buy more broth. I’m frugal like that. But I will say that this is such a comfort food for my family and me. Believe it or not, my 7-year-old picky eater loves this soup and the cornbread that we have with it.
The great thing about this recipe is that it is made in the instant pot or electric pressure cooker (PC) and I can have the beans done and ready to eat within about an hour and a half give or take. I do a presoak first, which I will explain and include that recipe with this recipe.
A lot of people just put the dry beans in this soup and pressure cook everything all at once. I have done that before, and I personally do not like the texture of the beans done that way in the PC because you might end up with some of your beans being tender and some crunchy beans. I don’t like biting into my soup and getting hardened beans. That’s just me.
So, usually I never plan ahead and soak my beans overnight. I used to do that and I still do when I know for sure I am serving beans the next day. However, for me, most of the time I have no clue what I am making for dinner tomorrow. Thankfully with my PC, I can be forgetful because I do my “presoak” trick and my beans come out beautiful every time.
What I have learned to do is when I used to get off work at around 4 pm and I knew I wanted to make Beans and Cornbread (a family favorite in my house), I would do the following:
1. go ahead and sort and wash beans really good
2. then put beans in my PC with at least 4 cups of water of more. You want plenty of water to cover your beans and with enough head room for your beans to swell. I would say to give your beans and extra 3 inches of water above the beans.
3. Add a few drops of Extra Virgin Olive Oil.
4. Close your cooker lid and close your steam valve.
Set your cooker on manual for 5 minutes on high pressure. Let your beans do a long slow release. When I was working, I would do this step as soon as I got home then I would go take a shower or take a little catnap or water my plants. So, I could set it an forget it and go do something else. They will be ready for you when you are ready to finish cooking your beans. (One of the awesome features of having an Electric Pressure Cooker)
When you are ready to actually cook your beans to completion, drain and rinse your presoaked beans then add them to your recipe when needed. This method works for any kind of bean. I use Great Northern or Pinto and they come out nice every time.
For this recipe in particular, after I have done the previous mentioned step, I start with an empty inner pot and
push the saute button and add some Extra Virgin Olive Oil.
Start sautéing diced smoked sausage for a few minutes
Add garlic and onion to taste (in my video, you will see I don’t add onions. We are a no-onion family)
After a few minutes add your celery, carrots, seasonings. (Don’t add salt, the smoked sausage has plenty of salt for this soup)
After about a minute add about 2 cups of water or broth. Bring to a boil. Add and dissolve your bouillon if not using broth.
Add your presoaked beans, add enough water to cover beans. * Add enough water that your soup is not too thick. You want your soup to be what I call “liquidy” (pardon the spelling but that’s what I call it). You can always thicken this when pressure cooking is done. Add seasonings as desired. I add parsley, sage, rosemary, thyme (just like the song, lol), and a bay leaf. You could add pepper for a little heat if desired.
Add spinach right before you close the lid and close the steam valve.
I have a “bean” preset on my Cosori 6qt that I usually use and select to 30 minutes on high. If you do not have a preset button on your PC, just select “manual” and set to 30 minutes on high pressure.
You can slow release or quick release the pressure. The soup will be ready when you are. That’s why I make this at least once a week. I can set this, then go “pittle” in my yard and come back to it when we are ready for dinner.
I highly recommend this recipe for those who want a good wholesome meal and to set it and forget it. You can season as you like. I hope that this recipe helps others who are just learning how to use the electric pressure cooker. It should not be the first recipe you try in the pot but it should be for when you start to get comfortable with it.
More to come….I will do some simple EPC recipes soon for those just learning and getting over the fear of using it.
Here are some recommended products from Amazon that every modern kitchen should have. I am an Amazon Affiliate and I do make a commission from any products purchased from these links. I appreciate any support so that I can continue to bring you new content.