1bunch kaleribs removed and torn into bite sized pieces
Instructions
Rinse 2 cups of dried 13 Bean Soup Mix, then soak overnight in water to cover. If the beans come with a seasoning packet, do not use it.
The next day, drain and rinse the beans.
In a instant pot, heat oil over medium heat. Add onion, garlic and sauté until onion is soft, about 5 minutes. Add sausage, spices, and salt. Cook until sausage is browned.
Add the beans and broth, stir. Cook manual high pressure for 20 minutes, then natural release for 20 minutes.
Stir in kale, simmer until wilted, a few minutes.
Notes
If you didn't have time to soak the beans overnight, use the "quick soak" method: Add beans to a pot and cover with water. Bring to a boil then remove from heat. Allow to sit for one hour, then use as directed. Use the cooking liquid in place of the some of the chicken broth for extra flavor. If you do not soak the beans (either overnight or using the quick soak method), the beans will take longer to cook. Increase cooking time to 45 minutes, and natural release for at least 20 minutes.