Instant Pot Lentil Soup with Sausage and Spinach
This Instant Pot Lentil Soup recipe with Sausage and Spinach is a hearty, quick, and easy pressure cooker soup that will warm your toes on the chilliest of days. A one-pot easy soup recipe you're going to love.
Servings: 8 servings
Calories: 351kcal
Ingredients
- 1 pound bulk mild Italian sausage
- 1 yellow onion chopped
- 3 celery stalks sliced
- 2 cloves garlic minced
- 4 cups chicken stock
- 1 1/2 cups dried lentils
- 1/2 teaspoon red pepper flakes
- 2 15- ounce cans crushed tomatoes
- 5 cups baby spinach leaves
- 2 teaspoons red wine vinegar
- Salt and pepper to taste
- chopped fresh parsley for garnish
Instructions
- Using the "sauté" function on the Instant Pot, add the bulk Italian sausage and cook until it crumbles and browns; about 5 minutes. Then add the onion, celery, and garlic; cook until softened; about 3 minutes more.
- Cancel the sauté function and stir in the chicken stock, dried lentils, red pepper flakes, and tomatoes. Lock the lid in place and be sure the valve is set to "sealing."
- Set the timer for 12 minutes on the manual high-pressure setting.
- Quickly release the pressure when cooking is finished, add the spinach and vinegar, and stir until wilted and cooked. Season with salt and pepper to taste and sprinkle with fresh parsley when serving.
Nutrition
Serving: 1g | Calories: 351kcal | Carbohydrates: 28g | Protein: 23g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Cholesterol: 36mg | Sodium: 921mg | Fiber: 8g | Sugar: 10g