30 minutes tops! For prep and cooking! Super easy and absolutely delicious!! I traded the Italian Sausage with lean ground turkey and a homemade italian seasoning mix. Everything about this was wonderful! We borrowed this recipe from Brit+Co.
Ingredients:
- 1 cup diced celery
- 1 1/2 cups diced onion (about 1 medium onion)
- 2 cups chopped leek, white and light green parts only
- 2 cups diced carrot
- 1 1/2 cups diced zucchini (about 1 medium zucchini)
- 8 ounces cremini mushrooms, sliced
- 4 garlic cloves, minced
- 3 15 ounce cans cannellini beans, drained and rinsed well
- 1 28 ounce can diced San Marzano tomatoes
- 4 cups of vegetable or chicken stock
- 1 tablespoon dried Italian seasoning herb mix
- 1 pound Italian sausage links, left whole (optional)
- 1 bunch Lacinato kale, shredded
- 1/2 bunch fresh Italian parsley, chopped
- thinly sliced rounds of lemon, chopped
- salt and pepper, to taste
Directions:
- Combine the celery, onion, leek, carrot, zucchini, mushrooms, garlic, beans, tomatoes, stock, dried Italian herbs, and whole Italian sausage links, if using.
- Close and seal the Instant Pot, and set for ten minutes on high of the “Manual” setting.
- Let pressure release naturally. Remove sausage links, if using, and slice into bite-size pieces. Replace pieces into the soup.
- Stir the shredded kale, parsley, and chopped lemon into the soup. Season to taste and serve hot.