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Italian Sausage Lentil Soup in the Instant Pot
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Prep Time:
15
minutes
Cook Time:
15
minutes
Pressure Cooking Time:
15
minutes
Total Time:
45
minutes
Course:
Main Course, Soup
Cuisine:
American, Beans & Rice, Italian
Keyword:
Budget-friendly, Dairy-free, Dinner, Gluten-free, Kid-Approved
Servings:
8
Calories:
469
kcal
Author:
Holly
Tools Used
Pressure Cooker
Ingredients
1
lb.
Italian sausage
browned
1
cup
onion
diced (1 medium-sized onion equals about 1 cup diced)
1
cup
celery
diced (2-3 stalks equal about 1 cup diced celery)
1
cup
carrots
diced (2-3 whole carrots equal about 1 cup diced)
1
cup
bell pepper
diced (1 medium bell pepper equals about 1 cup diced)
2
tablespoons
fresh garlic
minced (1 clove garlic equals about 1 teaspoon minced)
1
teaspoon
oregano
1
teaspoon
basil
1
teaspoon
fennel
1
lb.
lentils
sorted and rinsed (“sorting” means looking through the dried lentils and picking out any rocks or sticks that may have come from the field)
14
ounces
Diced tomatoes
8
cups
unsalted or low sodium chicken stock
Salt to taste
Instructions
Turn on Instant Pot to [Sauté] mode to begin heating everything while you throw all the ingredients in the pot.
Cook on [Pressure Cook] or [Manual] or [Soup] setting/High pressure/15 min/10 min NR.
Detailed Newbie Instant Pot Instructions:
Close lid of Instant Pot. Check valve and make sure it is on [Sealing].
Turn off Instant Pot if it’s still on [Sauté] mode.
Turn Instant Pot ON to [Soup] program.
Adjust the time to 15 minutes at high pressure by pressing [+] or [-] on the front of your Instant Pot.
Allow Pot to Natural release for at least 10 minutes.
Stir well and taste. Add any needed salt and pepper to taste. A splash of Tabasco really hits the spot!
Nutrition
Calories:
469
kcal
|
Carbohydrates:
45
g
|
Protein:
29
g
|
Fat:
20
g
|
Saturated Fat:
7
g
|
Cholesterol:
43
mg
|
Sodium:
517
mg
|
Potassium:
1142
mg
|
Fiber:
19
g
|
Sugar:
5
g
|
Vitamin A:
3393
IU
|
Vitamin C:
35
mg
|
Calcium:
91
mg
|
Iron:
6
mg
Tried this recipe?
Mention
@TheCookingFam
or tag
#TheCookingFam
!