Instant Pot Bean and Sausage Soup is so easy and SO good! Make this delicious healthy meal from dried UNSOAKED black eyed peas and low fat chicken sausage in about an hour.
The wonder of the instant pot just grows and grows! I have had my instant pot about a year now and I still use it almost daily. It is just the handiest tool I have in my kitchen. In our instant pot section I have shared some of my favorite recipes. Cooking beans in the instant pot is a NO brainer. Once you do it you will never go back to soaking the beans in water a day ahead (I never remember). Cooking them in the instant pot unsoaked is easy and has given us NO digestive issues. Just yum.
We had company for lunch and I had to get creative! Lately cooking has been LOW on my priorities. Our property requires a LOT of mowing, weeding and maintenance in the summer months. Coming in after hours of working outside to cook and clean the house… Not so much. But today I had to suck it up. I needed a good sized meal in a hurry.
Instant pot to the rescue! I dug around and found chicken sausage, some sprigs of rosemary in the freezer and a bag of black eyed peas in the cupboard. That is the base of this recipe. It was SO good! And all done in about an hour.
Black eyed Peas are very good for you. They are among the most nourishing of beans. Black eyed peas are Full of complex carbs that are excellent for your digestion and blood sugar regulation. Protein and many other nutrients are in these beans! So let’s make soup!
I really love the flavor of the black eyed peas with the chicken sausage in this soup! I used my fresh frozen rosemary from the greenhouse and bay leaves to blend the flavors together.
The worcestershire sauce is another worthy addition. Nothing replaces this flavor enhancer. However, if you are gluten free try a tamari sauce instead. Worcestershire sauce is not gluten free.
Our garden leeks added a wonderful mellow oniony flavor to this soup I think you will love! You could use onion in this recipe if that’s all you have. But try leeks when you can. In fact Grow leeks if you are a gardener. It’s an easy heart healthy crop!
Some Instant Pot accessories that I find indispensable and will help you:
I recently bought my daughters all instant pots. I bought them these accessories too. MUST haves!
The Instant pot tempered glass lid. This is SO handy for slow cooking, saute and covering the instant pot while in the fridge full of leftovers. Mine is usually in my dishwasher or on the pot.
Silicone mitts are the perfect way to remove a VERY hot insert out of your instant pot. The heat is usually wet and steamy. The silicone mitts protect your fingers and are small so handy to store.
Instant Pot Bean and Sausage Soup Recipe:
NOTE: Doubling this recipe is not possible in the instant pot. You will run out of room. The instant pot needs some head room to work properly. Remember the beans will double in size when cooked from the dry state.
FYI black eyed Peas are actually a bean. That is why I gave this recipe that name. Black eyed peas taste great in this recipe but you could replace them with another small bean with the same cooking time if you prefer. Here’s the page from the Instant Pot company of cooking times for various foods for you. Very handy to keep this bookmarked!
Mind you I did NOT pre soak the beans! The instant pot cooked them up in 15 minutes perfectly. Cooking the beans unsoaked was a pretty good risk. I have done that now a few times in both the Instant Pot Four Bean Beef Stew and Six gun Chili. Never with black eyed peas though. I am Very happy with the results!
250 Calories / Serving
- Fat 18% 11 g
- Carbs 7% 21 g
- Protein 7% 15 g
For gluten Free replace worcestershire sauce with Tamari or other gluten free flavor as you prefer. No need to soak the beans ahead. If you do soak them they will cook faster so reduce the cooking time to about 5 minutes. Instant pots DO take some time to come to pressure. I have added time for that but it's only a guess. Your pot may be faster or slower than mine. Enjoy! "There are a few things to be aware of when cooking dried beans and legumes: Beans and legumes are less likely to be over-cooked, but if they are undercooked the texture is unpleasant. Please consider the cooking time as a minimal time."
Excerpt from the Instant pot cooking times page.
Serving Size: 2 cups
Amount Per Serving:Calories: 457 Total Fat: 11g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 68mg Sodium: 905mg Carbohydrates: 54g Fiber: 9g Sugar: 11g Protein: 38g
For gluten Free replace worcestershire sauce with Tamari or other gluten free flavor as you prefer.
No need to soak the beans ahead. If you do soak them they will cook faster so reduce the cooking time to about 5 minutes.
Instant pots DO take some time to come to pressure. I have added time for that but it's only a guess. Your pot may be faster or slower than mine. Enjoy!
"There are a few things to be aware of when cooking dried beans and legumes:
Beans and legumes are less likely to be over-cooked, but if they are undercooked the texture is unpleasant. Please consider the cooking time as a minimal time."