Instant Pot Pesto Veggie Soup
Ingredients
1
tsp
olive oil
1
lb
ground Italian sausage
5
whole carrot
thinly sliced
4
celery stalks
chopped
3
bell peppers
any color, chopped
1
onion
chopped
2
15.5oz
cannellini beans
drained and rinsed
4
cups
broth
2
cups
kale
6
oz
pesto
2
bay leaves
ground pepper
sea salt
oregano
garlic powder
Instructions
Saute the Italian sausage in olive oil for 6 minutes or until it’s completely cooked.
Add all of the remaining ingredients to the Instant Pot except for the kale. Stir them together and cook on manual/high pressure for 8 minutes.
Once the pressure has gone down (either quick or natural release works), take the lid off and stir in the kale.
Let the soup sit for 5-10 minutes while the kale wilts and then it’s ready to eat!