Adapted from Good in the Simple 

Yield: 5 servings 

Ingredients: 

• 1 lb dried navy beans, rinsed and soaked 8 hours or night before.

• 1 tbsp olive oil 

• 14 oz lean turkey or chicken sausage, sliced into medallions 

• ½ onion, diced 

• 2 cloves garlic, minced 

• 3 carrots, peeled and chopped 

• 2 stalks celery, chopped 

• 1 tsp fresh thyme, chopped 

• 2 tsp fresh rosemary, chopped 

• 7 cups chicken or vegetable broth

• 3 cups fresh baby spinach or kale

• ¾ tsp salt (plus more to taste) 

• ¼ tsp black pepper 

Instructions: 

1. Using the sauté function on your Instant Pot, add olive oil and cook sausage, stirring occasionally until browned. Add onions and sauté, stirring occasionally until translucent. Stir in garlic and cook for one minute. Turn sauté off. 

2. Drain and rinse the beans before adding them to the pot along with all the remaining ingredients. Set to pressure cook (manual) on high for 20 minutes. 

3. When finished, quickly release the steam valve. Open and season with additional salt and/or pepper to taste. 

4. To thicken the soup, use a wooden spoon to smash some of the beans against the side of the pot. Serve with warm, crusty bread.