Creamy Cannellini Soup

Recipe View Turn on a multi-functional pressure cooker (such as an Instant Pot®) and select the 'Saute' function. Once the pot is hot, add the butter, followed by the sausage and fennel (if using). Stir and break up the sausage with a spoon. Cook, stirring occasionally, until the sausage is browned and the fennel is softened, about 5-7 minutes.

Recipe View Slowly pour in 1 cup of chicken broth, scraping up any flavorful browned bits from the bottom of the pot. Add 2 cans of the drained cannellini beans. Cancel the 'Saute' mode. (2 minutes)

Recipe View Close and lock the lid of the pressure cooker. Select high pressure according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10-15 minutes for the pressure to build inside the pot.

Recipe View While the soup is cooking, combine the remaining 2 cups of chicken broth and the remaining 2 cans of cannellini beans in a high-speed blender. Blend on high speed until completely smooth and creamy. (5 minutes)

Recipe View After the 5-minute cooking time, release the pressure using the natural-release method according to the manufacturer's instructions for 5 minutes. Then, carefully release any remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid.

Recipe View Add the pureed bean mixture, thyme, and truffle salt (or sea salt) to the soup in the pot. Stir well to combine and heat through. Taste and adjust seasonings as needed, adding freshly ground black pepper to taste. (2 minutes)

Recipe View Ladle the soup into bowls and serve immediately. Drizzle each serving with a touch of extra-virgin olive oil and garnish with crusty bread, grated Parmesan cheese, or fresh parsley, if desired.