Imagine a soup so hearty, so packed with flavor, that it transforms your ordinary dinner into an extraordinary culinary experience. This Pressure Cooker Lentil Sausage Soup is not just a meal—it's a warm hug in a bowl that combines the rich, robust flavors of Italian sausage with the earthy goodness of tender lentils. In just 40 minutes, you'll create a restaurant-worthy dish that will have your family and friends begging for seconds, all without spending hours in the kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 pound Italian sausage, casings removed
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup lentils, rinsed
- 4 cups chicken broth
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients on a clean workspace. This will help streamline the cooking process.
- In a pressure cooker, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until the onion becomes translucent.
- Add the minced garlic to the pressure cooker and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the Italian sausage to the pressure cooker. Use a wooden spoon or spatula to break the sausage into smaller pieces. Cook for about 5-7 minutes, or until the sausage is browned and cooked through.
- Once the sausage is cooked, add the diced carrots and diced celery to the pot. Stir well to combine all the ingredients, and cook for another 3-4 minutes to soften the vegetables slightly.
- Rinse the lentils under cold water in a fine-mesh sieve, then add them to the pressure cooker along with the chicken broth. Stir to combine all the ingredients.
- Season the mixture with 1 teaspoon of thyme, and add salt and pepper to taste. Stir again to ensure that the seasonings are evenly distributed.
- Secure the lid on the pressure cooker, making sure the valve is set to the sealing position. Increase the heat to high until the cooker reaches pressure, then reduce the heat to maintain pressure and cook for 15 minutes.
- After 15 minutes, carefully release the pressure using the quick-release method. Once the pressure has fully released, open the lid and stir the soup. If desired, adjust the seasoning with additional salt and pepper.
- Serve the lentil sausage soup hot, garnished with fresh herbs if desired. This hearty soup pairs well with crusty bread or a simple green salad.
Tips
- Choose Quality Ingredients: Use fresh, high-quality Italian sausage for the most robust flavor. Consider a mix of mild and spicy sausage for added depth.
- Prep is Key: Chop all vegetables uniformly to ensure even cooking and consistent texture throughout the soup.
- Don't Skip the Sauté: Browning the sausage and sautéing the vegetables before pressure cooking develops a rich, complex flavor base.
- Lentil Selection Matters: Use green or brown lentils which hold their shape better during pressure cooking. Avoid red lentils as they tend to break down quickly.
- Liquid Ratio is Crucial: Stick to the recommended 4 cups of chicken broth to achieve the perfect soup consistency.
- Quick Release is Best: Use the quick-release method to prevent overcooking the lentils and maintain their ideal texture.
- Customize Your Soup: Feel free to add additional herbs like rosemary or a splash of red wine for extra flavor complexity.
- Storage Tip: This soup freezes beautifully for up to 3 months, making it a perfect meal prep option.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 22g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 45mg
