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Pressure Cooker, Instant Pot, Sausage and Lentil Soup
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After you heat up the oil, add your sausage and then saute’ the sausage (with the casing removed) Break it up as it sautes’
Then mix in the carrots, onions, celery, and spices. Mix well. Saute for a couple of minutes, until the vegetables are softened.
Mix in the chicken broth and green peas. Mix well, then follow the directions in the recipe.
Kitchen Items Used:
Instant Pot Smart Du060, I also made this in the Mini Instant Pot
J.A. Henckels 6-Inch High Carbon Stainless Steel Chef’s Kitchen Knife
Norpro Grip-Ez Stainless Steel Measuring Cups, 5 Piece Set
Hudson Essentials Stainless Steel Measuring Cups Set-6 Piece Stackable Set with Spout
Anchor Glass Measuring Set–This is one of the handiest tools in the Kitchen
Italian Olive Wood Spatula (I LOVE THis for my IP)
OXO Good Grips 12 Inch Stainless-Steel Locking Tongs
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Pressure Cooker, Instant Pot, Sausage Lentil Soup
- 2 tablespoons of olive oil
- 1 pound of Italian sausage, casing removed and crumbled
- 1 onion, peeled and diced
- 2 carrots, peeled and diced
- 2 celery stalks, peeled and diced
- 1 tablespoon of tomato paste
- 2 (14.5 ounces) canned diced tomatoes
- 1 teaspoon of minced garlic
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1 bay leaf
- 5 cups of chicken broth
- 2 cups of dried lentils
- Start, by pressing the saute' button on the Instant Pot.
- After a minute, add the olive oil and sausage.
- Brown the sausage, then add the onions, carrots, celery, and cook for about 4 minutes until the vegetables are softened.
- Then mix in the garlic, tomato paste, and seasonings.
- Then mix in the diced tomatoes, chicken broth and lentils, mix well.
- When everything is well combined, add your lid to the Instant Pot. Make sure that the vent is sealed.
- Set the manual high pressure for 10 minutes. When the timer beeps, after 10 minutes of natural release, do a quick release.
- When the pressure has been completely released, and the lid can easily come off, open and mix well.
- Ladle and serve.
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