{Instant Pot} Razorback Soup

{Instant Pot} Razorback Soup

2 pounds Italian sausage (or wild hog, like we used)

2 14.5 oz cans cannellini beans, drained

1 14.5 oz can carrots, drained

1 14.5 oz can diced tomatoes, undrained

1 14.5 oz can collard greens, drained

1 large onion, chopped 

1 clove minced garlic 

4-6 cups chicken broth

1/2 teaspoon each of: salt, pepper, Italian seasoning, garlic powder, onion powder

1/4 teaspoon ground thyme 

1. Push the Saute button on the Instant Pot, and cook the sausage and chopped onion together. Cook until sausage is browned. 

2. Add all other ingredients, and stir to combine. 

3. After putting the lid on the Instant Pot, and making sure the valve is on sealing, push the Manual button on the Instant Pot. Set for 5 minutes. 

4. After the Instant Pot has finished cooking, release the pressure, and taste test to make sure you don't want to add any more of the above seasonings. You can also make this ahead of a meal, and leave it sitting on the 'Keep Warm' feature that the Instant Pot automatically goes to after it finishes cooking.