Instant Pot Veggie Loaded Chicken and Sausage Soup

Although my husband isn’t a big soup eater, he has made strides in the past few years. Albeit, he was forced more times than not. A soup is a cheaper way to save on the budget because a soup can last for days. It also helps free time from meal planning and preparation. Soups also provide a healthy alternative to the easily microwaveable meals we find ourselves eating or feeding to our family.

Sometimes the best recipes can come from a little bit of this and a little bit of that. It is the season for soups. What I especially love about soups is they give way for a usage for leftovers. Vegetable soup is one I sometimes make to use up leftover vegetables. That is pretty much how this soup was born. I had a little bit of this and that and next thing I know, poof! A brand new recipe! This soup is perfect as we head into the long winter months to give yourself something a little different to try. It is also very high in protein and even healthier if you use your own broth!

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So if you’re looking for a delicious and healthy soup to add into your menu, this is a must try! If you don’t have an Instant Pot yet, please stop what you’re doing and click below to order. I love to get mine from Amazon because I can shop in my pajamas! 🙂

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Ingredients:

3 celery ribs chopped
4 carrots peeled and chopped
2 cups spinach
1 small onion chopped
2 tsp. basil
2 bay leaves
1 tbsp. Thyme
2 cloves minced garlic
1 tbsp rosemary
2 cups dry navy beans
1 – 14 oz smoked sausage sliced (we used chicken)
1 lbs chicken thighs (frozen or defrosted)
8 cups vegetable broth
1 tbsp olive oil

Directions:

Turn the Instant Pot to saute, add the oil to bottom to heat.When the oil is hot saute the onions, garlic, sausage, and chicken.

When the sausage starts browning, add the thyme, bay leaves, and rosemary.


Next add the carrots, navy beans, and chicken broth.

Lock the lid into place and turn the pressure valve to sealing.

Cook for 25 minutes on high pressure using the soup function. Release the pressure using the quick release method.
Remove the lid and mix in the celery, spinach, and basil.

Let it sit for about 10 minutes to soften the celery and cool. Remove the bay leaves, and serve while still hot.

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Instant Pot Veggie Loaded Chicken and Sausage Soup

Ingredients

  • 3 celery ribs chopped
  • 4 carrots peeled and chopped
  • 2 cups spinach
  • 1 small onion chopped
  • 2 tsp. basil
  • 2 bay leaves
  • 1 tbsp. Thyme
  • 2 cloves minced garlic
  • 1 tbsp rosemary
  • 2 cups dry navy beans
  • 1 - 14 oz smoked sausage sliced (we used chicken)
  • 1 lbs chicken thighs (frozen or defrosted)
  • 8 cups vegetable broth
  • 1 tbsp olive oil

Instructions

  1. Turn the Instant Pot to saute, add the oil to bottom to heat. When the oil is hot saute the onions, garlic, sausage, and chicken. When the sausage starts browning, add the thyme, bay leaves, and rosemary.

  2. Next add the carrots, navy beans, and chicken broth. Lock the lid into place and turn the pressure valve to sealing. Cook for 25 minutes on high pressure using the soup function. Release the pressure using the quick release method.

  3. Remove the lid and mix in the celery, spinach, and basil. Let it sit for about 10 minutes to soften the celery and cool. Remove the bay leaves, and serve while still hot.

With Whiz,

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