Creamy Cannellini Soup
Description
Italian sausage and fennel complete the flavor profile in this delicious, easy, creamy cannellini bean soup made in an Instant Pot®.
Ingredients
•
1 tablespoon butter
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3 (3 1/2 ounce) links mild Italian sausage, casings removed
•
1 bulb fennel, finely chopped
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3 cups chicken broth, divided
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4 (15 ounce) cans cannellini beans, rinsed and drained, divided
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1 teaspoon minced fresh thyme
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1/2 teaspoon truffle salt
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1 tablespoon extra-virgin olive oil, for drizzling
Directions
1
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once hot, add butter, followed by sausage and fennel. Stir and break up sausage. Cook, stirring, until sausage is browned, about 5 minutes. Pour in 1 cup chicken broth slowly, scraping up any browned bits from the bottom of the pot. Pour in 2 cans of drained cannellini beans. Cancel Saute mode.
2
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
3
Meanwhile, combine remaining 2 cups chicken broth and 2 cans of beans in a blender; blend on high until smooth.
4
Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pureed beans, thyme, and truffle salt to soup; mix to combine.
5
Ladle soup into bowls and serve with a drizzle of olive oil.