- 2 cups 13 bean soup mix, rinsed
- 16 oz canned diced green chilies
- 28 oz canned diced tomatoes
- 2 cups water
- 6 cups broth
- 3 stalks of celery, chopped
- 1 carrot, chopped
- 1 large onion, chopped
- 2 tbsp of coconut aminos or worcestershire sauce
- 1 tbsp dried thyme
- 1/2 tsp of black pepper
- salt to taste
- 12 oz kielbasa sausage links, chopped
- 12 oz chorizo sausage links, chopped
- fresh pico de gallo, for serving
- sour cream, for serving
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Stir together the beans, chilies, tomatoes, water and broth in the inner pot
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Select Pressure Cook (high) and set the cook time to 40 minutes.
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When the cook time is complete allow the pressure to come down naturally for 10 minutes before quick releasing the rest of the pressure.
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Add in the celery, carrot, onion, coconut aminos, thyme, pepper, salt and sausages.
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Select Pressure Cook (high) and set the cook time to 5 more minutes.
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When the cook time is complete allow the pressure to come down naturally for 10 minutes before quick releasing the rest of the pressure.
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Top each portion with fresh pico de gallo and a dollop of sour cream, if desired and enjoy!
Recipe based off of this Bob’s Red Mill recipe: https://www.bobsredmill.com/recipes/how-to-make/13-bean-soup-with-kielbasa/
