Instant Pot Sausage Lentil Stew! A cozy, hearty stew made easy in the instant pot. Full of flavor and so satisfying!

Try serving this soup with these Gluten-Free Corn Muffins!

If you’re like me and always on the hunt for easy, delicious and satisfying instant pot recipes, you’ll want to try this one!

I love how hearty and cozy sausage lentil stew is and this recipe doesn’t disappoint. It is full of flavor and perfect for a cold night.

Just a note about lentils – they are often cross-contaminated with other gluten-containing grains. So be sure to carefully rinse and pick over lentils before cooking with them.

This summer we went to my brother’s wedding in Pullman, Washington. The whole town is surround by lentil and grain friends. It definitely made me understand why lentils are contaminated. They grow right alongside each other!

My recommendation is to buy French green lentils (Trader Joe’s also carries them!). They are cleaner and usually not contaminated with gluten-containing grains like brown lentils. 

I like to add some chopped kale to this stew when it’s finished cooking for some greens. Sausage and kale go so well together in stews – even people who aren’t crazy about kale will like it.

You can top this is so parmesan cheese or leave it off like I do to keep things dairy-free. My husband likes to top his with hot sauce. He basically tops everything with hot sauce – but lentil stew does taste delicious with a little kick!

This recipe makes a big batch of stew which is great because the leftovers are delicious. Add it to your weeknight instant pot dinner rotation! You also might like this gluten-free chicken pot pie or this gluten-free beef stew!

Instant Pot Four Bean Chili from Vegetarian Mama

Slow-Cooker Sausages from Wicked Spatula

5 from 37 votes

Instant Pot Sausage Lentil Stew

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 8 servings
Instant Pot Sausage Lentil Stew! A cozy, hearty stew made easy in the instant pot. Full of flavor and so satisfying! 

Ingredients

  • 2 tablespoons olive oil
  • 1 lb Italian sausage
  • 1 large onion chopped
  • 2 stalks celery chopped
  • 3-4 carrots peeled and chopped
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 1/2 tablespoons Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 29 oz canned diced tomatoes
  • 5 cups chicken stock
  • 1 1/2 cups dry lentils rinsed and picked over (preferably French Green Lentils)
  • 1 cup finely chopped kale optional

Instructions 

  • Press the SAUTE button on the instant pot and let preheat for 1-2 minutes. Add the olive oil and Italian sausage. Cook, breaking into small pieces with a spoon, until no longer pink.
  • Add the onion, celery and carrot. Cook for 3-4 minutes until the vegetables start to soften. Stir in the garlic, tomato paste, Italian seasoning, red pepper flakes and salt.
  • Add the diced tomatoes, chicken stock, and lentils. Stir to combine.
  • Close the instant pot and press MANUAL and set timer for 10 minutes. When the time is up let the pressure release naturally for 10 minutes, then quick release the rest of the steam.
  • Stir in the chopped kale. Serve topped with parmesan cheese if desired. Enjoy!

Notes

This recipe makes a larger batch but the leftovers are delicious! Lentils are frequently cross-contaminated with other grains. Be sure to rinse and pick through the lentils before adding them to the soup. I like to use small green French lentils because they are usually very clean.

Nutrition

Calories: 601kcal | Carbohydrates: 49g | Protein: 30g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 63mg | Sodium: 1226mg | Potassium: 1345mg | Fiber: 17g | Sugar: 10g | Vitamin A: 6500IU | Vitamin C: 34.4mg | Calcium: 143mg | Iron: 7.1mg
Instant Pot Sausage Lentil Stew! #instantpot #instantpotrecipes #setitandforgetit #easydinner #glutenfreedinner #lentilstew

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    I use red lentils that make the creamiest soup! This is my absolute favorite soup. Top it with some Locatelli cheese and it’s to die for!

  2. I’ve been trying to find a good copycat recipe for Carabbas sausage and lentil soup. This is my husband’s favorite soup and he loved this one. I’ve tried several but this recipe was delicious. This will be my go to recipe from now on. Love it!!

  3. The recipe states to set timer for 10 minutes and then release – do you not wait for the cooker to come to pressure and it’s own timer counts down 10? It takes a number of minutes for the pot to just get to pressure….
    Thank you

  4. Can you use spinach instead of kale please? And when to add? Made this many times, a huge success every time!

    1. Yes spinach will work great! Just add it at the very end of cooking and it will be delicious. Glad you like the recipe!

  5. 5 stars
    Dear Erin (the lovely old name for Ireland)… Starting with a basic French-style ‘mirepoix’ of onion, celery and carrot (which will improve with a few minutes of ‘sweating’), this basic lentil stew recipe works brilliantly with additions like the suggested sausage, or chorizo, diced pork, sweet potato, mushrooms, skinless chicken thighs ​— in fact, it’s almost infinitely variable. It’s important to check the seasoning, as it does need a reasonable amount. One to memorize, then play with. Wilt in some spinach or kale, for example, and the addition of a big blob of Greek yoghurt is a must for us. I’m keen to try it with diced lamb. Loving that Instant Pot, one of my best purchases for the kitchen…

  6. 5 stars
    I’m about to make this but only have a 3lb pork sirloin roast with plenty of fat. Should I keep everything the same and just reduce cooking time I’m the crock pot? Or should I go the Dutch oven route? Thank you

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    1. Hi Chris! I think with a sirloin roast it would work well to slow cook this for 6-8 hours on low then shred the meat. The sausage makes this stew really flavorful so I don’t know if it would be as good with just the pork though!

  7. 5 stars
    My favorite soup for a cold day. It’s so flavorful. I’ve even frozen it before and it still tastes great reheated a few weeks later. It’s especially great with toasted, buttered sourdough bread on the side.

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