There’s nothing quite like a steaming bowl of hearty soup on a chilly day. When you’re craving something rich, comforting, and packed with bold flavors, this smoky sausage and bean soup is the perfect choice.
The best part? It comes together effortlessly in an instant pot, making it one of the most convenient recipes for busy weeknights. With layers of smoky, cheesy goodness and a creamy texture, this soup delivers the ultimate comfort in every spoonful.
Why You’ll Love This Recipe
This dish is a fantastic blend of savory sausage, creamy beans, and tangy tomatoes, all enhanced by a hint of maple sweetness and liquid smoke.
The instant pot allows you to achieve deep, slow-cooked flavor in a fraction of the time, making it an excellent choice for last-minute meals or meal prepping.
Whether you serve it for a family dinner or a casual gathering, this soup is guaranteed to satisfy.
Benefits of Cooking with an Instant Pot
Using an instant pot for soup recipes isn’t just about convenience—it also helps develop rich flavors quickly. Here’s why it’s a game-changer for this dish:
- Time-Saving: Pressure cooking significantly reduces cooking time compared to stovetop methods.
- Flavor Boost: Ingredients meld together beautifully under high pressure, creating a depth of flavor in minutes.
- One-Pot Cooking: No need for multiple pans—everything happens in the same pot, making cleanup a breeze.
Ingredient Highlights
The magic of this dish lies in the simple yet flavorful ingredients. Here’s what makes it stand out:
- Smoked Sausage: Andouille or kielbasa add a rich, smoky bite.
- White Beans: Cannellini, navy, or great Northern beans provide a creamy texture.
- Cheddar Cheese: Melts into the soup for a velvety finish.
- Liquid Smoke: Enhances the campfire-like essence of the dish.
- Tomatoes & Broth: A base that balances acidity and richness.
Customization Ideas
One of the best things about instant pot recipes is how easily they can be customized. Here are a few ways to make this soup your own:
- Spicy Kick: Add cayenne pepper or diced jalapeños for extra heat.
- Vegetarian Version: Swap the sausage for smoked paprika and use vegetable broth.
- Low-Carb Option: Reduce the beans and replace them with diced cauliflower or zucchini.
How to Serve
This smoky sausage and bean soup pairs perfectly with toasted bread, garlic croutons, or even a side of cornbread. A sprinkle of extra shredded cheese on top adds a deliciously melty finish.
For an even heartier meal, serve it with a simple side salad or roasted vegetables.
Perfect for Meal Prep
This soup stores well, making it a great option for meal prepping. Store leftovers in an airtight container in the fridge for up to five days, or freeze for longer storage.
When reheating, simply add a splash of broth or water to maintain the perfect consistency.
Instant pot recipes like this smoky sausage and bean soup make home cooking easier without sacrificing flavor. It’s a warm, satisfying dish that brings comfort with every bite.
Whether you’re making it for a cozy night in or prepping meals ahead of time, this soup is sure to become a favorite.
Instant Pot Smoky Sausage & Bean Soup
Ingredients
- 2 tablespoons ¼ stick salted butter
- 1 Vidalia sweet onion diced
- 24–48 ounces precooked smoked sausage such as andouille or kielbasa, diced into ¼-inch disks and quartered
- 4 cups ham broth or chicken broth
- 3 15.5-ounce cans white beans (cannellini, navy, or great Northern), divided
- 8 ounces tomato sauce
- 2 bay leaves
- 2 cups (8 ounces) shredded Cheddar cheese, plus extra for garnish
- 1 tablespoon maple syrup
- ½ teaspoon liquid smoke
- 2 14.5-ounce cans stewed whole tomatoes, drained and roughly chopped
- 1 15.5-ounce can red kidney beans, rinsed and drained (optional, for extra beans and color)
Instructions
- Sauté Ingredients: Set the Instant Pot to "Sauté" mode on More or High. Melt the butter, then add diced onion and cook until translucent (about 2–3 minutes). Stir in the sausage and sauté for another 2–3 minutes.
- Add Base Ingredients: Pour in the broth, then add one can of white beans (including the liquid), tomato sauce, and bay leaves. Stir to combine.
- Pressure Cook: Secure the lid, turn the valve to the "Sealing" position, and set the Instant Pot to Manual or Pressure Cook on High for 4 minutes. While the soup is cooking, drain and rinse the second and third cans of white beans. Set aside. Once cooking is complete, perform a quick release and remove the bay leaves.
- Reserve Sausage & Beans: Using a slotted spoon, remove 2½ cups of the sausage, onion, and bean mixture and set aside for garnish.
- Add Cheese & Seasonings: Stir in the shredded cheese, maple syrup, liquid smoke, and the second can of drained white beans.
- Blend & Final Ingredients: Use an immersion blender (or work in batches with a countertop blender) to puree the soup to a smooth consistency. Stir in the stewed tomatoes, the third can of drained white beans, and the optional red kidney beans.
- Serve & Garnish: Ladle the soup into bowls and top with the reserved sausage, onion, and bean mixture. Garnish with additional shredded cheese, if desired.
Notes
- This soup can be adjusted based on your preference—leave it chunky or blend it smooth.
- Swap out andouille sausage for kielbasa or a milder smoked sausage if preferred.
- Any type of beans can be used—mix and match for texture and variety.
Serve with crusty bread for an extra comforting meal.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.