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Instant Pot Lentil Soup with Sausage and Kale

Course Soups
Difficulty Easy
Pulse Type Lentils
Specialty Diet Gluten Free
Occasion Instant Pot
Nutrition 1/2 cup serving, 7g+ fiber, 7g+ protein
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients

  • 1 lb sausage, Italian bulk mild
  • 1 medium onion yellow; diced
  • 2 stalks celery thinly sliced
  • 2 cloves garlic minced
  • 4 cups bone broth or chicken stock
  • 2 cups lentils dried
  • 1 tsp red pepper flakes
  • 1 28 oz can tomatoes crushed
  • 5 cups kale baby; loosely packed
  • 2 tsp red wine vinegar
  • salt and pepper to taste
  • 1/4 cup parsley fresh; chopped

Instructions

  1. Hit "saute" button on Instant Pot. Add sausage and cook until meat crumbles and begins to brown, about 5 minutes. Add onion, celery and garlic and cook until softened, about 5 minutes.
  2. Add stock, lentils, red pepper flakes, tomatoes and stir.
  3. Place lid on Instant Pot and make sure the release valve is in the "sealing" position. Press "manual" button and set timer for 12 minutes.
  4. The Instant Pot will warm up for about 10 minutes and then start cooking. After 12 minutes, quick-release by flipping the release valve to “venting."
  5. Add kale and vinegar. Stir to combine and season with salt and pepper, to taste. Sprinkle with chopped parsley before serving.