Instant Pot Lentil Soup with Sausage and Kale - adapted from Smitten Kitchen
An easy Instant Pot meal. Italian sausage, kale and lentils combine to make a healthy and satisfying dinner. Top with Parmesan cheese for extra yum!
Equipment
- Instant Pot
Ingredients
- 1/4 cup olive oil
- 8 oz sweet Italian sausage I used Jennie-O Italian Turkey Sausage
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, sliced
- 2 cloves garlic, chopped
- Salt and pepper to taste
- 1 cup brown or green lentils
- 2 bay leaves
- 1 28 oz can crushed tomatoes
- 6 cups water
- 3 - 4 cups thinly chopped kale
- Parmesan cheese, grated
Instructions
- Turn the Instant Pot to low saute function and pour in the olive oil. Once hot, add sausage and begin breaking it up with a wooden spoon and cook until beginning to brown, about 5 minutes.
- Add the onion, celery, carrots, garlic, salt and pepper. Saute another 5 minutes.
- Add the lentils, bay leaves, tomatoes, and water. Add a pinch more salt and pepper.
- Lock the lid and vent and set to high pressure for 15 minutes. When the Instant Pot is done, allow for natural pressure release for 10 minutes, then quick release the rest of the pressure.
- Unlock the lid, turn the Instant Pot back on medium saute function and add the kale. Cook until wilted.
- Ladle into bowls and top with grated Parmesan cheese. Enjoy!
Notes
In adapting from the original recipe, I substituted turkey Italian sausage. Feel free to use traditional sweet Italian sausage or hot Italian sausage for an extra kick. I also substituted kale for the swiss chard. Any green leafy vegetables will work well.