This is an easy to make pressure-cooker recipe. The sauteeing is done entirely in the pressure cooker, so no additional pots are required. I used Publix Greenwise organic black beans for this recipe. There are a ton of soups similar to this one that can be made in a pressure cooker with just meat, vegetables, and dried legumes. A pressure cooker is one of the easiest methods to make healthy meals with minimal effort and money. Also, with the money saved on electricity versus using a stovetop, a pressure cooker eventually pays for itself. I specifically use an Instant Pot Duo 7-in-1 Mini Electric Pressure Cooker, you can currently get one for about $80. Organic minimally processed chicken sausage can often be found for a good price at Aldi and Costco.

Black Bean and Sausage Soup:

Ingredients

• 2 cups chicken broth
• ½ cup dried black beans(rinsed)
• 2 chicken sausages, cut into 1⁄4 inch slices.
• 1 tsp oil(I used grass-fed tallow)
• ⅓ cup diced bell peppers
• ⅓ cup diced onions
• 1 tsp paprika
• ½ tsp cumin powder
• 1 tsp minced garlic
• ½ tsp dried thyme
• salt and pepper, to taste

Procedure:

• Sauté oil, chicken sausage, onions, and bell peppers in the pressure cooker on "saute" setting until browned slightly.
• Remove the sausage and vegetables and set aside for later.
• Add chicken broth, dried black beans, and seasonings to the pot. Pressure cook on high pressure for 35 minutes.
• When 35 minutes is up, release the steam, open pressure cooker, place the sausage and vegetables back in. Stir, taste, and adjust seasoning.
• Pressure cook everything for 15 more minutes on high pressure. Flip the steam release switch, or allow steam to release naturally. Make any final adjustments to the seasoning, and serve.