Course Soups
Difficulty Easy
Pulse Type Lentils
Specialty Diet Gluten Free
Occasion Instant Pot
Recipe Contributed By Platings and Pairings

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Instant Pot Lentil Soup with Sausage and Kale

Prep Time 10 minutes
Cook Time 35 minutes


  • 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


  • 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.
  • Add stock, lentils, red pepper flakes, tomatoes and stir.
  • 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.
  • 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."
  • Add kale and vinegar. Stir to combine and season with salt and pepper, to taste. Sprinkle with chopped parsley before serving.