Instant Pot Pork Sausage with White Beans and Mustard Greens
By Russell SelanderPublished on May 18, 2022
Time
1 hour
Yield
Serves 4
Ingredients
2 tablespoons extra-virgin olive oil, divided1 pound hot or sweet Italian sausage (4 sausages)1 onion, chopped fine 1 tablespoon minced fresh thyme or 1 teaspoon dried2 garlic cloves, minced¾ cup chicken broth ¼ cup dry white wine 2 (15-ounce) cans navy beans, rinsed1 pound mustard greens, stemmed and cut into 2-inch pieces ½ cup panko bread crumbs 2 tablespoons chopped fresh parsley ½ teaspoon grated lemon zest plus 1 teaspoon juice4 ounces goat cheese, crumbled (1 cup)
Before You Begin
If mustard greens are unavailable, you can substitute kale.
Instructions
- Using highest sauté function, heat 1 tablespoon oil in Instant Pot for 5 minutes (or until just smoking). Brown sausages on all sides, 6 to 8 minutes; transfer to plate.
- Add onion to fat left in pot and cook, using highest sauté function, until softened, about 5 minutes. Stir in thyme and garlic and cook until fragrant, about 30 seconds. Stir in broth and wine, scraping up any browned bits, then stir in beans. Add mustard greens, then place sausages on top. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 2 minutes.
- Meanwhile, toss panko with remaining 1 tablespoon oil in bowl until evenly coated. Microwave, stirring every 30 seconds, until light golden brown, about 5 minutes. Let cool slightly, then stir in parsley and lemon zest; set aside for serving.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer sausages to plate. Stir lemon juice into bean and mustard greens mixture and season with salt and pepper to taste. Serve sausages with bean and mustard green mixture, sprinkling individual portions with seasoned bread crumbs and goat cheese.
Time
1 hourYield
Serves 4Ingredients
2 tablespoons extra-virgin olive oil, divided
1 pound hot or sweet Italian sausage (4 sausages)
1 onion, chopped fine
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 garlic cloves, minced
¾ cup chicken broth
¼ cup dry white wine
2 (15-ounce) cans navy beans, rinsed
1 pound mustard greens, stemmed and cut into 2-inch pieces
½ cup panko bread crumbs
2 tablespoons chopped fresh parsley
½ teaspoon grated lemon zest plus 1 teaspoon juice
4 ounces goat cheese, crumbled (1 cup)
Ingredients
2 tablespoons extra-virgin olive oil, divided
1 pound hot or sweet Italian sausage (4 sausages)
1 onion, chopped fine
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 garlic cloves, minced
¾ cup chicken broth
¼ cup dry white wine
2 (15-ounce) cans navy beans, rinsed
1 pound mustard greens, stemmed and cut into 2-inch pieces
½ cup panko bread crumbs
2 tablespoons chopped fresh parsley
½ teaspoon grated lemon zest plus 1 teaspoon juice
4 ounces goat cheese, crumbled (1 cup)
Ingredients
2 tablespoons extra-virgin olive oil, divided
1 pound hot or sweet Italian sausage (4 sausages)
1 onion, chopped fine
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 garlic cloves, minced
¾ cup chicken broth
¼ cup dry white wine
2 (15-ounce) cans navy beans, rinsed
1 pound mustard greens, stemmed and cut into 2-inch pieces
½ cup panko bread crumbs
2 tablespoons chopped fresh parsley
½ teaspoon grated lemon zest plus 1 teaspoon juice
4 ounces goat cheese, crumbled (1 cup)
Why This Recipe Works
The south of France is known for its rich stews that combine meaty sausage, creamy white beans, and fresh greens. For our slightly less stew-y version, we first browned easy-to-find Italian sausage and then pressure-cooked it with convenient canned navy beans and peppery mustard greens. For a bright, textural finish, we made lemon-scented bread crumbs to sprinkle over the completed dish along with tangy goat cheese.
Before You Begin
If mustard greens are unavailable, you can substitute kale.
Instructions
- Using highest sauté function, heat 1 tablespoon oil in Instant Pot for 5 minutes (or until just smoking). Brown sausages on all sides, 6 to 8 minutes; transfer to plate.
- Add onion to fat left in pot and cook, using highest sauté function, until softened, about 5 minutes. Stir in thyme and garlic and cook until fragrant, about 30 seconds. Stir in broth and wine, scraping up any browned bits, then stir in beans. Add mustard greens, then place sausages on top. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 2 minutes.
- Meanwhile, toss panko with remaining 1 tablespoon oil in bowl until evenly coated. Microwave, stirring every 30 seconds, until light golden brown, about 5 minutes. Let cool slightly, then stir in parsley and lemon zest; set aside for serving.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Transfer sausages to plate. Stir lemon juice into bean and mustard greens mixture and season with salt and pepper to taste. Serve sausages with bean and mustard green mixture, sprinkling individual portions with seasoned bread crumbs and goat cheese.
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