Chicken Sausage Lentil Soup: A Pressure Cooker Delight

I remember my grandmother’s lentil soup simmering on the stove for hours, filling the house with an earthy aroma that promised warmth and comfort. While I cherish those memories, time isn’t always on our side. This chicken sausage lentil soup, made in a pressure cooker, captures that same soul-satisfying essence in a fraction of the time, allowing me to enjoy a hearty, flavorful meal even on the busiest weeknights. The subtle spice and savory sausage make it a family favorite, and I hope it becomes one for you, too.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 36 minutes
• Total Time: 51 minutes
• Servings: 6
• Yield: Varies (approximately 8 cups)
• Dietary Type: Gluten-Free (check sausage ingredients)

Ingredients

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 4 links Johnsonville chicken apple sausage, diced
• 1 large onion, diced
• 3 stalks celery, diced
• 3 carrots, diced
• 32 ounces reduced-sodium chicken broth
• 10 ounces Rotel Tomatoes (diced tomatoes with green chilies)
• 1 teaspoon red pepper flakes
• 1 teaspoon oregano
• ¾ teaspoon salt
• ½ teaspoon ground peppercorn
• 1 cup dried lentils, rinsed

Equipment Needed

• Pressure cooker (Instant Pot or similar)
• Knife
• Cutting board
• Measuring cups and spoons

Instructions

1. Begin by preparing your ingredients. Dice the onion, celery, carrots, and chicken apple sausage. Mince the garlic. Rinse the dried lentils thoroughly under cold water.
2. Turn on your pressure cooker and select the sauté function. Add the olive oil to the pot. Once the oil is heated, add the diced chicken apple sausage and minced garlic.
3. Brown the chicken sausage and garlic, stirring occasionally, until the sausage is cooked through and slightly browned. This usually takes about 5-7 minutes.
4. Add the diced onion, celery, and carrots to the pressure cooker. Sauté the vegetables for another 3-5 minutes, stirring occasionally, until they begin to soften.
5. Pour in the reduced-sodium chicken broth and add the Rotel Tomatoes. Stir in the rinsed lentils, red pepper flakes, oregano, salt, and ground peppercorn.
6. Stir all the ingredients together to ensure everything is well combined.
7. Turn off the sauté function. Secure the lid of the pressure cooker, making sure the valve is set to the sealing position.
8. Select the stew/soup setting on your pressure cooker and set the cooking time to 36 minutes. If your pressure cooker doesn’t have a stew/soup setting, you can use the manual or high pressure setting for the same duration.
9. Once the cooking cycle is complete, allow the pressure to release naturally for about 10-15 minutes. After that, you can manually release any remaining pressure by carefully turning the valve to the venting position. Be cautious of the steam!
10. Once all the pressure has been released, carefully remove the lid. Give the soup a good stir before serving.

Expert Tips & Tricks

• Spice it up: If you like a bit more heat, add an extra pinch of red pepper flakes or a dash of your favorite hot sauce.
• Vegetable boost: Feel free to add other vegetables you enjoy, such as zucchini, bell peppers, or spinach. Add spinach in the last few minutes of cooking or after releasing pressure to prevent it from becoming too wilted.
• Sausage selection: While I prefer Johnsonville chicken apple sausage for its flavor, you can substitute with any chicken sausage variety you like. Just be sure to adjust the cooking time slightly if using a different type of sausage.
• Thickening the soup: If you prefer a thicker soup, you can mash some of the lentils against the side of the pot after cooking or blend a small portion of the soup using an immersion blender.
• Browning is key: Don’t skip browning the sausage! This step adds a depth of flavor that significantly enhances the overall taste of the soup.

Serving & Storage Suggestions

Serve the Chicken Sausage Lentil Soup hot, garnished with a dollop of plain Greek yogurt or a sprinkle of fresh parsley, if desired. A crusty piece of bread or a side salad complements the soup perfectly.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in individual portions for up to 2-3 months. Reheat in a saucepan over medium heat or in the microwave until heated through. If frozen, thaw the soup in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	354.5 kcal	N/A
Calories from Fat	164 g	46%
Total Fat	18.2 g	28%
Saturated Fat	5.6 g	28%
Cholesterol	29.3 mg	9%
Sodium	1025.4 mg	42%
Total Carbohydrate	30.5 g	10%
Dietary Fiber	11.6 g	46%
Sugars	3.8 g	15%
Protein	18.5 g	36%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian/Vegan: Omit the chicken sausage and add an extra can of beans (such as kidney or cannellini beans) for protein. Use vegetable broth instead of chicken broth.
• Spicy Kick: Add a pinch of cayenne pepper or a chopped jalapeño pepper along with the other vegetables.
• Different Lentils: While I used brown lentils, you can experiment with other varieties such as green, red, or French lentils. Keep in mind that cooking times may vary slightly. Red lentils tend to break down more and create a creamier texture.
• Herbs: Fresh herbs like thyme or rosemary can be added for a more complex flavor. Add them during the last few minutes of cooking.

FAQs (Frequently Asked Questions)

Q: Can I use canned lentils instead of dried?
A: Yes, you can. Use about 1 ½ cups of canned lentils, rinsed and drained. Add them to the pressure cooker after sautéing the vegetables, and reduce the cooking time to about 15 minutes.

Q: Can I make this soup on the stovetop if I don’t have a pressure cooker?
A: Absolutely! Follow the same steps, but simmer the soup in a large pot for about 45-60 minutes, or until the lentils are tender.

Q: How do I adjust the thickness of the soup?
A: For a thicker soup, simmer uncovered for a few minutes after cooking to allow some of the liquid to evaporate. For a thinner soup, add more chicken broth or water.

Q: Can I add pasta to this soup?
A: Yes, small pasta shapes like ditalini or orzo can be added during the last 10 minutes of cooking.

Q: Is this soup suitable for freezing?
A: Yes, this soup freezes very well. Allow it to cool completely before transferring it to freezer-safe containers or bags.

Final Thoughts

This Chicken Sausage Lentil Soup is more than just a recipe; it’s a warm hug in a bowl. The pressure cooker makes it incredibly convenient for busy weeknights, without sacrificing flavor. I encourage you to try this recipe and customize it to your liking with your favorite vegetables and spices. Don’t hesitate to share your feedback and creations – I’d love to hear how it turns out for you! Enjoy this comforting soup with a side of crusty bread for dipping and savor the moment.