Pressure Cooker Lentil Soup With Sausage
- Total Time
- 50 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- Olive oil
- 1large red or yellow onion, chopped
- Kosher salt and black pepper
- 1pound hot or sweet Italian sausage (pork, chicken or turkey), casing removed
- 6garlic cloves, chopped
- 1teaspoon onion powder
- 1teaspoon garlic powder
- 3fresh thyme sprigs or 1 teaspoon dried thyme
- 2tablespoons fresh oregano or 1 teaspoon dried oregano
- Generous pinch of red-pepper flakes
- ¾cup dry white wine
- 1(14-ounce) can whole or chopped tomatoes
- 8cups chicken stock
- 2cups dried lentils, preferably black beluga
- 1bay leaf
- 5ounces delicate leafy greens, such as baby spinach or baby kale, or 8 ounces hearty greens, such as chard or collards (stemmed and chopped), fresh or frozen
- 1tablespoon red wine vinegar
- Chopped fresh basil, for serving
- Grated Parmesan, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
596 calories; 20 grams fat; 5 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 63 grams carbohydrates; 10 grams dietary fiber; 9 grams sugars; 38 grams protein; 1443 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Cover the bottom of a 5- to 8-quart pressure cooker with a thin layer of olive oil. Add the onion and season lightly with salt. Using the sauté setting, cook until the onion is softened and translucent, stirring constantly, about 5 minutes.
- Step 2
Add the sausage. Cook, breaking the sausage into small pieces with a spatula or a wooden spoon, until it starts to brown, about 5 minutes. Add the fresh garlic, onion and garlic powders, thyme, oregano, red-pepper flakes and several generous grinds of pepper. Stir to combine and cook until fragrant, about 1 minute. Add the wine and stir, scraping the bottom of the pot to remove any browned bits. Simmer until reduced by half, about 5 minutes.
- Step 3
Add the tomatoes and their juices (if using whole tomatoes, crush them into pieces with your hands as you add them), followed by the chicken stock, lentils and bay leaf. Season generously with pepper and stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then release the remaining pressure manually.
- Step 4
Open the lid. Remove and discard the thyme sprigs and bay leaf. Using the sauté setting, stir in the greens and cook until wilted and tender, 2 to 5 minutes, depending on the type of green. Stir in the vinegar and season to taste with salt and pepper. Divide among bowls and top with basil and Parmesan.
Private Notes
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Cooking Notes
Tintern
I don't have a pressure cooker but this recipe looks too good to pass up. I'll just follow the directions but use my enameled dutch oven and adjust the Step 3 cooking time. I'll bring the lentils to a boil and then simmer them covered for 50 minutes to an hour.
Chris from SF
Good; could be better. Thoughts on my first attempt: — It took more like 15 min to brown the sausage. Might make more sense to brown sausage, set aside, deglaze pot with moisture from onions, deglaze again w/wine, & add back sausage. — 8 cups of stock is way too much; this would be the right volume for stovetop. I used 6 and the soup is still too thin. Could be rectified by cooking down for a while, but next time I'll just use 4–5 cups. — 10 minutes PC may be too long for wee 'caviar' lentils
Luke
I would recommend halving the amount of stock instead. This worked perfectly for me tonight. Unfortunately I've found that cooking longer in the Instant Pot doesn't decrease the amount of liquid at the end, because it's not really losing any during the process. Definitely the hardest part of Instant Pot cooking for me.
Great Falls Writer
I always have a bottle of white vermouth on hand. It is stable and lasts when opened, unlike white wine, and cooks pretty much the same. For some delicate dishes it would not work I guess, but for something like this it seems to do fine.
ElaSky
I halved and made in my Instant Pot Mini. I added carrots and used sweet Italian chicken sausage. I added in frozen spinach at the end for the greens. Delicious, and perfect for our present home-bound situation.
Haruki
Just made this with a 6 quart Instant Pot. Definitely go with 4 cups stock - or easier: use 1 whole quart of stock that comes in a box, a little less than 4 cps but no waste! I then added another 1 cup of water at the very end to adjust to stew-consistency. Didn't have red wine vinegar so opted with 2/3 tablespoon balsamic and a bit of lemon juice. Used a bag of dried green lentils and came out delicious!
Note to self: Read the notes!
I would increase the amount of lentils, decrease the amount of sausage a tad...to make it a bit thicker and less meat dominated.
Sarah
I wonder if a 6 QT InstantPot is big enough? Almost 9 cups of liquid?
Dezzie
This was absolutely delicious. I can’t wait to make it again, BUT I will definitely have it in the Instant Pot longer than 10 minutes next time. It definitely was not thick enough following the directions and I needed to leave it in sauté for an additional 10 minutes after adding to spinach and vinegar to get it to the right consistency. I’m hoping to avoid having to do this with more high pressure time.
Phil
Excellent recipe. I made this stove top and left out the greens as I had none in the house. Had fresh black lentils and only cooked them 15-20 minutes. Strongly suggest making one day and serving the next or even two or three days later as flavors blend wonderfully. My wife is not crazy about pulses, but she really liked these lentils.
Janet
This seems to already *be* an Instant Pot recipe -- they just didn't use the brand name "electric pressure cooker" is another name for Instant Pot.
Michael Edwards
This is excellent, especially on a cold winter night. I followed the recipe exactly; used puy lentils, mild pork sausages and spinach. I'd recommend a bit more time before releasing the pressure, 10 minutes or so. And this is a lot of soup. Six generous servings.
Julie Ring Aguilar
This is so good! Easy to make and everyone loved it. I didn't have the leafy greens this time but I did add a few handfuls of egg noodles after removing the lid.
Jason Reid
White beans would be a classic pairing with sausage & greens, but the cooking time would be increased a bit.
dede.heath
Me, too — no pressure cooker, electric or otherwise — so I'll follow Tintern's (Abbey?) lead.
anthony
Made vegetarian style. substituted vegetarian broth no sausage used everything else. Use Sherry instead of what was recommended no vinegar. Came out great my wife said it was one of my.
SF Home Chef
Made this exactly as written, and though it took the liquid volume almost to the max line in my 6qt, I didn’t find the result too thin for a soup. Next time I might take the stock down to 6 or 7 cups though. It was a huge volume of soup that left us with nice leftovers to freeze. I loved the beluga lentils, my first time using those, and the sausage and herbs made it filling and flavorful.
Linda
When NYT Cooking states 6 servings, how much is considered a serving? Is a serving always a cup? Knowing how much is in a serving helps make the nutritional information more helpful.
Mel
Tasty, but could cut back on the white wine - 1/4 cup would be fine.
Ander
Added carrots, used sherry cooking wine, 28 oz can of tomatoes because that’s what I had, and generous cups of lentils. Delicious!
Gerry in Tucson
Read notes from other readers and cut back on liquid (6 cups) , lentils (1 cup) otherwise as written with the addition of a dried, smoked chipotle. Sausage was a smoked Spanish type, greens - chard. Cooked on stove top because I was pottering in the kitchen anyway. Delicious. Took less than an hour. Will definitely make this or a variation of again.
Taryn
Used green lentils in place of beluga since they were easier to find. If you make this substitution then 8 cups of chicken stock is accurate!
Amity MB
This was excellent! I even enjoyed having the leftovers for a few days afterward. Would absolutely make this again.
Paul
Delicious. Added a cup or so of additional stock after pressure cooking.
Gorge Cooker
OUTSTANDING. Made as written with the exception of adding 1 cup of shredded carrots to the hot soup in the Instant Pot at the very end of the cooking process. I did not add the greens to the soup in the pot, instead I added the greens to individual bowls and ladeled the soup on top. The greens wilted nicely. Remember the red wine vinegar, it adds a depth of flavor and puts this soup over the top.
Thom from Maine
Used an Instant Pot with sweet Italian sausage and kale. Excellent flavor and texture. Cut the stock to 5 cups, based on other reviews. Cooking time was right on for my 6 qt pot. Will make again!
leecylee
I doubled the kale and otherwise followed the recipes. This was wonderful.
Brandon
Made this for the first time while taking in mind the notes left here by others, which is to say that I reduced the meat and chicken stock. One of these was a great note, the other was terrible. - do NOT reduce the meat in the recipe, we were greatly lacking protein and everyone needed far more lentils to make up for it. - reducing chicken stock, however, made this a perfect lentil liquid level. We used 6 cups.
Nicolette
Was delicious! After reading other reviews I reduced the broth by 2 cups, and it was perfect. Great recipe!
First Time Making these
I made this on the stovetop with a few adjustments as suggested by others- browned the sausage then deglazed with the onions and then again with the wine before adding back the sausage. I only had brown lentils around so used those. Boiled them for 40 minutes on the stovetop. Came out great!
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