Step 1

Turn the pot on to the Sauté setting. Let it heat up and add the olive oil. Then add the sausage. Let it sit and brown a few minutes, then stir. Lightly brown all sides.

Step 2

Add the onion, bay leaf, carrots and celery. Stir and cook until the onion starts to turn translucent. Make sure to scrape any brown bits from the bottom of the pot (deglaze).

Step 3

Add the thyme, rosemary, oregano, and garlic. Cook, stirring for 1 minute.

Step 4

Add the pepper, and broth. Stir, and then put a glass lid on the pot and let the contents come to a simmer.

Step 5

Once the broth is simmering, add the beans and stir. Put the pressure cooker lid on, lock in place, and set the steam release knob to the Sealing position.

Step 6

Cancel the sauté function and press Pressure Cook (or Manual) button or dial, and then the + or - button to choose 40 minutes.** High pressure.

Step 7

The pot may take 10 minutes or so to come to pressure, but since the contents are already hot, it will pressurize quicker. Once the cooking cycle has finished, let the pot sit undisturbed for 15 minutes (15 minute Natural Release).

Step 8

Next, turn the steam release knob to the Venting position to release the remaining steam/pressure. Please use caution and do this in bursts at first.

Step 9

When the pin in the lid drops down, open the lid, facing away from your face, and set aside. Use a long handled spoon to gently stir the beans. Taste a few to test for tenderness and for salt, and add salt if needed.

Step 10

If beans aren't tender enough (sometimes old beans take longer), just put the lid back on and cook them for 5 more minutes under pressure, and a 10 to 15 minute natural release.

Step 11

If you are adding spinach or kale, stir it into the beans after pressure cooking and let the pot sit for a few minutes until the greens are wilted and soft.

Step 12

Serve. These beans are very good with some buttered crusty bread!