Name: Pressure-Cooker Lentil and Sausage Soup
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: 1 tablespoon olive oil -; 3/4 pound bulk Italian sausage -; 1 small onion, chopped -; 1 celery rib, chopped -; 1 medium carrot, chopped -; 1 carton (32 ounces) beef broth -; 1 can (14-1/2 ounces) diced tomatoes, undrained -; 1 cup dried lentils, rinsed -; 1 cup chopped fresh spinach -; 1 cup dry red wine or additional beef broth -; 1 garlic clove, minced -; 1/2 teaspoon salt -; 1/2 teaspoon pepper -; Grated Parmesan cheese, optional -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pressure-Cooker Lentil and Sausage Soup

1. 1 tablespoon olive oil -

2. 3/4 pound bulk Italian sausage -

3. 1 small onion, chopped -

4. 1 celery rib, chopped -

5. 1 medium carrot, chopped -

6. 1 carton (32 ounces) beef broth -

7. 1 can (14-1/2 ounces) diced tomatoes, undrained -

8. 1 cup dried lentils, rinsed -

9. 1 cup chopped fresh spinach -

10. 1 cup dry red wine or additional beef broth -

11. 1 garlic clove, minced -

12. 1/2 teaspoon salt -

13. 1/2 teaspoon pepper -

14. Grated Parmesan cheese, optional -

How to cook deliciously - Pressure-Cooker Lentil and Sausage Soup

1. Stage

Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add sausage, onion, celery and carrot. Cook until sausage is no longer pink and vegetables are tender, 6-8 minutes, breaking meat into crumbles; drain. Press cancel. Return all to pressure cooker.

2. Stage

Add broth, tomatoes, lentils, spinach, wine, garlic, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. If desired, serve with cheese.