Hello, eaters and readers!
Back in March, I started a new series called Stepping Outside My Comfort Zone. In the first post, I explained the psychological benefits behind trying new, unfamiliar types of things. The next month, in this post, I shared some of the ways I had stretched beyond my comfort zone. Which brings us to today’s edition of Tasty Tuesday for which I used my Instant Pot the very first time.
For my happy birthday in April, my daughter Brennyn gave me an Instant Pot. She has one, too. And we both have been wanting to find out what all the hub-bub is about. I looked on Pinterest for a simple recipe to use for first time out of the gate. Originally selected this recipe for Instant Pot mango pineapple chicken. Required only 4 ingredients and could be prepared and cooked in 20 minutes!
But when I looked at the recipe after consulting the manual for my Instant Pot, I had lots of questions. The 4-step directions were written more for someone who has cooked with an Instant Pot before, not a novice like me! So, I scoured Pinterest some more for a good first timer recipe.
I decided on this Instant Pot sausage and white beans recipe on Pinterest from Simply Happy Foodie. Decided to kill two birds with one stone by making this my May Tasty Tuesday post. And my post for the May Pinterest Challenge Blog Hop, hosted by Erlene at My Pinterventures. Joined up in April with my painted rock cactus garden DIY. The purpose of these Pinterest Challenges is to motivate all the participants of this hop (and you, too) to not just pin, but to make it happen! I pinned it and did it! Meet me out in the kitchen with your Instant Pot and we’ll get this party started.
Let’s Get Cooking: Pinspired Instant Pot Sausage and White Beans
First thing, I pulled the Instant Pot out of the box with all of the instructions – as if I was going to read them!
I did read enough to know to wash the pot out with warm sudsy water.
And to attach the reservoir in the back and the power cord to the pot before plugging it in.
After that, I put all of those directions away. This recipe was going to be a really good one for teaching me how to use my Instant Pot.
Here’s what you will need to make Instant Pot sausage and white beans.
- 2 teaspoons olive oil
- 1 1/2 lbs smoked kielbasa sausage (used smoked turkey sausage)
- 1 large yellow onion (used half an onion…remember PC’s tummy)
- 1 large bay leaf
- 4 carrots
- 3 celery stalks (had a half-head of cabbage about to go bad so added about a cup of chopped cabbage, too)
- 4 sprigs fresh thyme (I used stale ground thyme)
- 1 4″ long sprig of fresh rosemary (used about 1 teaspoon of dried rosemary)
- 1/4 teaspoon oregano (used Italian seasoning)
- 4 cloves garlic
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 6 cups chicken broth for dry beans or 4 cups of broth (ah-oh, just saw this) with canned beans
- 1 lb navy Beans, dry (rinsed & sorted) or 2 cans of white beans, drained (used canned, ain’t nobody got time to sort)
- 3 cups fresh baby spinach or chopped kale (really meant to add this but forgot. I’m 60, you know)
1. Turn the pot on to the sauté setting. Let it heat up and add the olive oil. I do realize that you guys know what “on” looks like but I just wanted to show you a picture up close and blurry of my Instant Pot controls…lots to choose from.
2. Cut sausage in rounds about 1/4″ thick. Check out my new veggie chopper! Wore the first two out.
3. Add sausage to heated oil and let it brown a few minutes, then turn it over to brown on the other side.
4. Chop onion, carrots and celery. Add the bay leaf and chopped veggies to the pot. Stir and cook until the onion starts to turn translucent.
7. Add the salt, pepper, and broth. Stir, and then put a glass lid on the pot and let the contents come to a simmer. With all of these settings, I didn’t see one for ‘simmer’. So, I switched to ‘slow cook’.
8. Once the broth is simmering, add the beans and stir.
9. Put the pressure cooker lid on, lock in place, and set the steam release knob to the sealing position. I had to get my direction manual out of the drawer for a diagram to see how that looked. This steam release business scares me!
10. Cancel the sauté function and select ‘pressure cook’ (or manual) setting , and then the + or –
button to choose 40 minutes for dry beans*. Choose 5 minutes cook time for canned beans. (Oops)
11. The pot may take 10 minutes or so to come to pressure, but since the contents are already hot, it will pressurize quicker.
12. Once the cooking cycle has finished, let the pot sit undisturbed for 15-20 minutes natural release for dry beans or 10 minutes natural release for canned. I wasn’t sure what this meant. Called my daughter – easier than getting my manual back out. Brennyn said the steam would naturally release without adjusting the steam release valve. So, I just left the pot alone at this step for 10 minutes.
13. Next, turn the steam release knob to the ‘venting position’ to release the remaining steam/pressure.
Please use caution. Do as I say, not as I do…I leaned over mine to see if the steam was coming out! No bueno. In this first photo below, you can see the steam release knob more clearly. And all that steam!!
14. When the venting pin in the lid drops down, open the lid, facing away from your face, and set aside.
15. Use a long handled spoon to gently stir the beans. Taste a few to test for tenderness and for salt, and adjust salt if needed.
*If you soaked your beans for at least 8 hours, adjust cook time to 25 minutes
So, my sausage and white beans were a little on the soupy side. In fact, PC thought we were having bean soup! Now, having written this post, I realize what I did wrong. I added 6 cups of broth (for dry beans) instead of the 4 cups of broth suggested for canned beans.
This last photo is really blurry, I am sorry. I served the sausage and white beans soup? with gluten-free Krusteaz corn bread. PC really liked this meal. It was a great way to get some veggies into him. The broth was very tasty. And using turkey sausage makes this a Weight Watchers-friendly recipe. I would definitely cut back the chicken broth to 4 cups, though, next time.
Now that I have stepped outside my comfort zone to use my Instant Pot, I can tell we are going to be good friends. My old crock pot is going to get a much deserved break from time to time, with this new kid on the block. Felt proud of myself to learn how to use this newfangled gadget.
Do you have an Instant Pot yet? If not, come on in, the water’s fine!! I am kind of old school in thinking that everything tastes better if it has cooked all day. But having dinner on the table in 30 minutes or less could rapidly change my mind! How ’bout you? Would be pleased as punch to have you follow my new InstaPot Magic Pinterest board. And share your fav Instant Pot recipe below.
If you are a blogger interested in joining next month’s #pinterestchallenge, click here to sign-up ⇒ June Pinterest Challenge.
Now let’s see what other things Pinterest inspired! Head over and visit the other hosts to see what they crafted, cooked, built, or tried!
Erlene – My Pinterventures • Lauren – Mom Home Guide
Debbee – Debbee’s Buzz • Laurie – My Husband Has Too Many Hobbies
Marie – DIY Adulation • Julie – Sum of their Stories
Marie – The Inspiration Vault • T’onna – Sew Crafty Crochet
Pili – My Sweet Things • Debra – Shoppe No. 5
Roseann – This Autoimmune Life • Terri – Our Good Life
Lisa – Blogghetti • Marci – Stone Cottage Adventures
Leslie – Once Upon a Time & Happily Ever After
Kelley – Simply Inspired Meals • Joanne – Our Unschooling Journey
Jenny – Cookies Coffee and Crafts • Gail – Purple Hues and Me
Rebecca – Hello Central Avenue • Sam – Raggedy Bits
Beverly – Across the Boulevard • Tyler – Just Enough Blush
Kristie – Teadoddles • Shirley – Intelligent Domestications
Kelli – The Olympic Nest • Lydia – Lydia’s Flexitarian Kitchen
Cherryl – Farm Girl Reformed • Ola – J’adore Le Decor
Rebecca – Simple Practical Beautiful • Gwen – Geez, Gwen!
Michelle – Our Crafty Mom • Emily – Domestic Deadline
Megan – C’mon Get Crafty • Micah – Home Faith Family
Chelc – Inside The Fox Den