3/4poundmild Italian sausage, removed from casings
5garlic cloves, crushed
1/2medium yellow onion, diced
1 14.5ouncecan, low sodium diced tomatoes
1-pounddry white beans, soaked for at least 8 hours
8cupslow sodium chicken stock
3bundles sage leaves, tied together
1 1/2teaspoonskosher salt
1teaspoonred wine vinegar
Place the oil and sausage into the Instant Pot. Using the sauté feature cook for 3-4 minutes, breaking up the sausage as you cook. Stir often to prevent sticking. Add the onions and garlic. Continue to cook for an additional 2 minutes.
Add the tomatoes and scrap up all pieces stuck to the bottom of the Instant Pot.
Add the beans, stir to coat.
Add chicken stock, sage leaves and salt. Stir to combine and scrap up any remaining pieces on the bottom of the pan. Seal the Instant Pot and pressure cook on high for 8 minutes, natural pressure release for 20 minutes.
Release any remaining pressure. Remove the sage leaves and stir in the vinegar. Serve with a green salad and crusty bread.