I loved using andouille sausage for this recipe, as it gives such great flavor from the spices. Any other sausage with a strong flavor profile could be substituted. Although I really like to use cannellini beans, any white bean would work well for this soup. For a thicker soup, you could mash some beans against the side of the pot after cooking or ladle out some beans into the blender and mix back into the soup.

Ingredients:
1-2 tablespoons avocado or olive oil
8 ounces andouille sausage, sliced into medallions
1 onion, small dice
3 medium carrots, small dice
3 stalks of celery, small dice
4 cloves of garlic, minced
1 pound white beans, rinsed
7 cups chicken broth
salt
pepper

Procedure:
1. Set InstantPot to Saute, add oil and cook sausage until browned.
2. Add onion, carrots, and celery and saute until onion is translucent.
3. Add garlic and saute for one minute. Turn off Saute setting.
4. Add beans and chicken broth. Set InstantPot to Manual for 25 minutes.
5. After the cooking time is complete, allow for Natural Release, about 20 minutes. Season with salt and pepper to taste.