Instant Pot Lentil Soup with Sausage

This Instant Pot Lentil Soup with Sausage recipe is such an easy and flavorful meal. Serve the soup for a delicious lunch or dinner. This recipe is done in 40 minutes, with very little hands-on time.

As soon as it starts to get chilly outside, this Instant Pot Lentil Soup with Sausage recipe is a welcome addition to your weekly meal plan. You can double the recipe to make twice as many servings, and it has even more flavor the day after you make it. 

This recipe is also:

• gluten-free,
• full of protein and veggies,
• satisfying, 
• and just so easy to make. 

I’m a big fan of cooking lentils in the pressure cooker, especially since it cuts the cooking time in half as compared to the stovetop.

This lentil soup recipe is also great because you don’t have to soak the lentils before you cook them. 

Why You Need This Recipe

• Lentils are budget-friendly, nutritious and full of fiber. Sausages pair really well with the lentils and add even more protein and flavor to the soup.
• While it can be tricky to cook lentils on the stovetop and get the right consistency, making Instant Pot Lentil Soup is super easy.
• You can use pork, beef, or even plant-based sausages in this recipe to adapt it to your dietary preferences.

Key Ingredients

Brown lentils are easy to find. Lentils have an earthy, neutral flavor when they are cooked. Just be sure to give them a rinse before adding them to the Instant Pot.

Sausages add protein and flavor to the soup and make it so hearty. You can use pre-cooked or uncooked sausages; I prefer to use Italian flavored pork or beef sausages in this recipes.

Chopped veggies including onion, celery, and carrots add more texture and nutrition.

Recipe Steps

Step One

The first step of this recipe is to get your lentils, vegetables, and sausages ready. Rinse the lentils and chop the veggies and sausages.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Combine everything in a 6-quart or 8-quart Instant Pot and lock on the lid. Set the time to 10 minutes.

Step Three

Let the pressure come down naturally for 10 minutes. Then, remove the lid and stir in the pepper and lemon juice.

Step Four

Serve your soup hot.

Recipe Tips & Substitutions

• Store any leftovers in a tightly-sealed container in the refrigerator for up to 4 days.
• Or, place leftovers in a tightly-sealed container and freeze for up to 2 months.
• To ensure this recipe is gluten-free, make sure to read the label on the sausage package. 
• The total cooking time includes 10 minutes for the pot to come up to pressure and a 10 minute natural release.

Recipe FAQs

More Healthy Instant Pot Soups You Might Like

• stant Pot 15 Bean Soup
• Instant Pot Cauliflower Soup
• Instant Pot Carrot Ginger Soup
• Instant Pot Chicken Soup with Rice
• Instant Pot Chickpea Stew with Coconut Milk
• Instant Pot Potato Soup 
• Instant Pot Vegetable Stew 

Or, see my complete list of healthy Instant Pot Soup Recipes!

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Instant Pot Lentil Soup with Sausage

★★★★★

5 from 6 reviews

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This Instant Pot Lentil Soup with Sausage recipe is such an easy and flavorful meal. Serve the soup for a delicious lunch or dinner. This recipe is done in 40 minutes, with very little hands-on time.

• Total Time: 40 minutes
• Yield: 6 1x

Ingredients

Units USM Scale 1x2x3x

• 1 cup brown or green lentils, rinsed in a fine-mesh sieve and drained
• 2 medium carrots, chopped
• 4 celery stalks, chopped
• 1/2 onion, chopped
• 10 ounces uncooked or pre-cooked Italian or Polish chicken, pork, or beef sausage (about 4 pieces), sliced into 1-inch pieces
• 4 cups reduced-sodium vegetable or chicken broth
• 1 teaspoon dried thyme
• 1/4 teaspoon ground black pepper
• 1 lemon, juiced

Instructions

1. Combine the lentils, carrots, celery, onion, sausages, broth, and dried thyme in the pot of a 6-quart or 8-quart pressure cooker.
2. Lock on the lid and set to cook at high pressure for 10 minutes.
3. Once the soup is done cooking, let the pressure come down naturally for 10 minutes. Then, use the quick-release to get rid of any remaining pressure.
4. Carefully remove the lid and stir in the pepper and lemon juice.
5. Serve hot.

Notes

1. Store any leftovers in a tightly-sealed container in the refrigerator for up to 4 days.
2. Or, place leftovers in a tightly-sealed container and freeze for up to 2 months.
3. To ensure this recipe is gluten-free, make sure to read the label on the sausage package. 
4. The total cooking time includes 10 minutes for the pot to come up to pressure and a 10 minute natural release.

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Soup
• Method: Pressure Cooker
• Cuisine: American
• Diet: Gluten Free

Keywords: lentil sausage soup, instant pot soup, instant pot lentils and sausage

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