Ingredients
5
5 servings
- •1 tablespoon butter
- •3 (3.5 ounce) links mild Italian sausage, casings removed
- •1 bulb fennel, finely chopped
- •3 cups chicken broth, divided
- •4 (15 ounce) cans cannellini beans, rinsed and drained, divided
- •1 teaspoon minced fresh thyme
- •½ teaspoon truffle salt
- •1 tablespoon extra-virgin olive oil, for drizzling (Optional)
Instructions
- 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.
- 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.
- Meanwhile, combine remaining 2 cups chicken broth and 2 cans of beans in a blender; blend on high until smooth.
- 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.
- Ladle soup into bowls and serve with a drizzle of olive oil.
Nutritional Facts
Per 5 servings
- Calories: 458
- Carbohydrate: 52g
- Fat: 17g
- Fiber: 14g
- Protein: 22g
- Sugar: 1g
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