Instant Pot sausage lentil soup is a hearty soup that's perfect for chilly winter nights. This easy soup is packed with flavor!
Instant Pot sausage lentil soup is a hearty soup that's perfect on chilly nights! This easy soup takes just a few minutes of chopping to prep.
The soup is full of lentils, veggies, and meat, so it's a stick-to-your ribs kind of dinner. The soup is made entirely in the Instant Pot, so cleanup is a breeze.
The soup also keeps well, and it makes great leftovers!
How to make Instant Pot sausage lentil soup
Step 1: Press sauté on the Instant Pot.
Step 2: Once it reads "hot", add the Italian sausage to the inner pot.
Step 3: Cook, stirring regularly to break it up, until browned. If there's quite a bit of grease, drain the grease and return the sausage to the inner pot.
Step 4: Add the celery, carrot, and onion, and cook, stirring regularly, until softened, about 2-3 minutes.
Step 5: Stir in the garlic, and cook, stirring the entire time, for about 30 seconds.
Step 6: Press cancel.
Step 7: Pour in the broth, and scrape up any browned bits from the bottom of the pot.
Step 8: Add the lentils, Italian seasoning, and black pepper. Do not stir.
Step 9: Close and lock the lid. Be sure that the pressure release valve is set to sealing. Press manual high pressure and adjust the cooking time to 20 minutes.
Step 10: Once the cooking time has finished, carefully release the pressure by turning the pressure release valve to venting.
Step 11: Remove the bay leaf, and stir in tomato until combined.
Step 12: Add in spinach leaves, and stir in.
Tips
- Italian sausage: Hot or mild Italian sausage will work. Other ground meat, like chicken or turkey Italian sausage can also be used. If you use a different meat, like ground beef or ground turkey, I recommend increasing the seasonings in the soup.
- Broth: The soup is on the thicker side. If you'd like thinner soup, simply add in more broth.
- Serving: I like to serve the soup with a sprinkle of Pecorino Romano cheese and crusty bread on the side.
Storage
Store any leftover soup in an airtight container in the refrigerator. The soup will keep for up to 4 days when properly stored.
The soup does thicken a bit as it sits, so you may want to add additional broth when reheating.
Instant Pot Sausage Lentil Soup
Equipment
Ingredients
- 1 pound ground Italian sausage
- 1 cup diced onion
- 1 cup diced celery
- 1 cup peeled and diced carrot
- 3 cloves garlic minced
- 4 cups beef broth
- 1 cup brown lentils picked over for small stones and rinsed
- 2 teaspoons Italian seasoning
- 1 teaspoon ground black pepper
- 1 bay leaf
- 28 ounce can crushed tomatoes
- 2 cups fresh spinach leaves
Instructions
- Press sauté on the Instant Pot.
- Once it reads "hot", add the Italian sausage to the inner pot.
- Cook, stirring regularly to break it up, until browned. If there's quite a bit of grease, drain the grease and return the sausage to the inner pot.
- Add the celery, carrot, and onion, and cook, stirring regularly, until softened, about 2-3 minutes.
- Stir in the garlic, and cook, stirring the entire time, for about 30 seconds.
- Press cancel.
- Pour in the broth, and scrape up any browned bits from the bottom of the pot.
- Add the lentils, Italian seasoning, and black pepper. Do not stir.
- Close and lock the lid. Be sure that the pressure release valve is set to sealing. Press manual high pressure and adjust the cooking time to 20 minutes.
- Once the cooking time has finished, carefully release the pressure by turning the pressure release valve to venting.
- Remove bay leaf, and stir in tomato until combined.
- Add in spinach leaves, and stir in.
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