Silky Cannellini Bean Soup

1. 1

   Turn on a multi-functional pressure cooker (such as Instant Pot e) and choose the Saute function. When hot, add the butter, then the sausage and fennel. Stir and break up the sausage. Cook, stirring, until the sausage is browned, about 5 minutes. Slowly pour in 1 cup chicken broth, scraping up any browned bits from the bottom of the pot. Add 2 cans of drained cannellini beans. Cancel Saute mode.

2. 2

   Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for the pressure to build.

3. 3

   Meanwhile, combine the remaining 2 cups chicken broth and 2 cans of beans in a blender; blend on high until smooth.

4. 4

   Release pressure using the natural-release method according to the manufacturer's instructions for 5 minutes. Use the quick-release method according to the manufacturer's instructions to release the remaining pressure, about 5 minutes. Unlock and remove the lid. Add the pureed beans, thyme, and truffle salt to the soup; mix to combine.

5. 5

   Ladle the soup into bowls and serve with a drizzle of olive oil.

• Calories 480.93 kcal High
• Protein 31.68 g Good Source
• Carbs 53.04 g Moderate
• Total Fat 15.9 g High
• Saturated Fat 5.68 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 46.14 mg Moderate
• Sodium 1616.21 mg High
• Fiber 21.14 g Good Source
• Sugar 3.26 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 252.66 mg Moderate
• Iron 8.22 mg Good Source
• Potassium 1265.25 mg Good Source
• Vitamin A 16.17 mcg_rae Low Source
• Vitamin C 0.17 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛