Instant Pot,  Pork,  Soups/Sides/Salads

Sausage and Bean Cajun Soup (Instant Pot Version)

It is so cold in Ontario and all I wanted was a hearty soup with tons of flavor. Also, I promised that I would do more Instant Pot recipes, so here is another on. I used hot italian sausages (Costco) and my own cajun spice mix versus store bought. The kidney beans are dried and I soaked them overnight.

To soak or not to soak?

I was asked if it was needed to soak the dry kidney beans before cooking but the answer isn’t straight forward. To preserve beans they are dried and so all the moisture has been taken out through the process of drying. Soaking them helps rehydrate them and as well makes beans easy to digest. Click here to read more about dry beans and soaking them.

Preparation Time – 20 Minutes

Cook Time – 45 Minutes

Serves – 6

Ingredients

Hot Italian Sausages – 5, taken out of the casing

Red Kidney beans – 1 cup dried, washed and soaked overnight

Onions – 3, diced

Garlic – 6 cloves, minced

Beef Broth – 900 ml

Water – 1/2 cup

Garlic powder – 2 Teaspoons

Paprika – 2 Teaspoons

Oregano – 1 Teaspoon

Onion powder – 1 Teaspoon

Thyme – 1 Teaspoon

Pepper – 1/2 Teaspoon

Cayenne – 1/2 Teaspoon

Tomato Paste – 1/4 cup

Cream cheese – 1 block, cut into cubes

Cilantro – 1/4 cup, chopped

Directions

Rinse and soak the dry kidney beans overnight. Cut the casing of the sausage and keep the meat ready to saute. Put the Instant Pot on the saute option and heat up about two tablespoons of oil. Add the onions and garlic, saute for a few minutes and then add the sausage meat and saute for five minutes. Next add all the seasonings.

20180104_235346

Add the kidney beans, broth, water and tomato paste. Mix well and cancel the saute option. Put the lid on the pot and choose the pressure option, set it for 25 minutes and then do a quick release.

20180105_004755

Next add the cream cheese and cilantro. Mix well to incorporate. The cream cheese will take a while to melt in.

20180105_024335

After you add the cheese, taste for salt. I am confident the salt will be enough as we have sodium from the sausages, broth and cream cheese. If you don’t like the heat you can use mild italian sausages. It was so easy to make and while it cooked I did the dishes and had my rice cooked. You do not need to serve this with rice but I wanted this to go a bit further. I hope you try this out and enjoy it!

Author: Anne Mutisya

Ingredients

  • 5 Hot Italian Sausages taken out of the casing
  • 1 Cup Dried Red Kidney beans washed and soaked overnight
  • 3 Onions diced
  • 6 Cloves Garlic minced
  • 900 ml Beef Broth
  • 1/2 Cup Water
  • 2 Tsps Garlic powder
  • 2 Tsps Paprika
  • 1 Tsp Oregano
  • 1 Tsp Onion powder
  • 1 Tsp Thyme
  • 1/2 Tsp Pepper
  • 1/2 Tsp Cayenne
  • 1/4 Cup Tomato Paste
  • 1 Block Cream cheese softened and cut into cubes
  • 1/4 Cup Cilantro chopped

Instructions

  • Rinse and soak the dry kidney beans overnight. Cut the casing of the sausage and keep the meat ready to saute. 
  • Put the Instant Pot on the saute option and heat up about two tablespoons of oil. Add your onions and garlic, saute for a few minutes and then add the sausage meat and saute for five minutes. Next add all the seasonings.
  • Add the kidney beans, broth, water and tomato paste. Mix well and cancel the saute option. 
  • Put the lid on your pot and choose the pressure option, set it for 25 minutes. Then do a quick release the pressure.
  • Next add the cream cheese and cilantro. Mix well to incorporate. The cream cheese will take a while to blend in.

8 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

%d bloggers like this: