White Bean, Turkey Sausage, And Tortellini Soup

• 1 tablespoon canola oil
• 1 pound mild turkey Italian sausage, casings removed
• 4 1/2 cups water
• 3 1/2 cups fat-free, lower-sodium chicken broth
• 1 pound dried navy beans
• 1 cup chopped fennel bulb
• 1 teaspoon chopped fresh oregano
• 1 1/2 cups diced red bell pepper
• 1 (9-ounce) package fresh three-cheese tortellini
• 3 cups arugula
• 1/4 cup refrigerated reduced-fat pesto

1. Remove lid from a 6-quart Instant Pot(R). Press Saute, and use Adjust to select "More" mode. When the word "Hot" appears, swirl in oil. Add sausage, and cook 6 minutes or until browned, stirring to crumble. Drain sausage, and set aside.
2. Add 4 1/2 cups water and broth to cooker, scraping cooker to loosen browned bits. Sort and wash beans. Add beans, fennel, and oregano to cooker. Close and lock the lid of the Instant Pot(R). Turn the steam release handle to "Sealing" position. Turn cooker off. Press Manual; select "High Pressure," and use - or + to choose 29 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release (page 4).
3. With lid off, press Saute, and use Adjust to select "More" mode. When mixture comes to a boil, stir in cooked sausage, bell pepper, and tortellini. When mixture returns to a boil, turn cooker off. Press Saute, and use Adjust to select "Normal" mode. Simmer 7 minutes or until tortellini is done. Ladle soup into 12 bowls; top with arugula and pesto.

canola oil, turkey italian sausage, water, chicken broth, beans, fennel bulb, fresh oregano, red bell pepper, arugula, pesto

Taken from www.myrecipes.com/recipe/instant-pot-white-bean-turkey-sausage-tortellini-soup (may not work)