Instant Pot Chorizo and Lentil Soup
The Instant Pot makes it possible to have a full-flavored chorizo and lentil soup any night of the week.
Instant Pot chorizo and lentil soup is a hearty and satisfying meal that comes together with minimal effort, thanks to the pressure cooker. Fresh chorizo lends bold flavor, while red lentils cook quickly and thicken the broth beautifully.
With only a short hands-on time and a quick pressure cook, you’ll have a nourishing soup packed with protein, veggies, and vibrant spices. Add spinach at the end for extra color and freshness, and finish with herbs for a comforting, protein-packed meal.
What You’ll Like About This Dish
Full-flavored and hearty. Chorizo adds smoky richness, and lentils make the soup naturally thick.
Quick and convenient. Everything cooks in one pot with minimal prep.
Nutritious and satisfying. Protein-rich lentils and vegetables create a balanced, filling meal.
Flexible add-ins. Spinach, herbs, or extra vegetables work beautifully.
Ingredient Notes
- Fresh chorizo – Use Mexican-style chorizo with the casings removed; it browns quickly and seasons the whole soup.
- Red lentils – Cook fast and help thicken the broth while staying silky.
- Chicken stock – Low-sodium stock prevents the soup from becoming overly salty.
- Carrots and celery – Add sweetness and structure to the soup.
- Diced tomatoes – Add acidity and depth.
- Spinach – Optional but great for adding color and extra nutrition.
- Cilantro or parsley – For a fresh herbal finish.
Steps to Make Instant Pot Chorizo and Lentil Soup
- Sauté the chorizo in oil until browned, breaking it into small crumbles.
- Add the onion and garlic and continue to cook until softened.
- Stir in the carrots, celery, stock, tomatoes, lentils, bay leaf, pepper, and salt.
- Secure the lid and pressure cook until the lentils are tender.
- Allow a natural release before opening the pot.
- Add spinach, if using, and cook briefly until wilted.
- Taste and adjust seasonings, then serve with fresh herbs.
Tips
- Brown the chorizo well for maximum flavor in the broth.
- Red lentils cook quickly—no soaking needed.
- If using salted broth, hold back on added salt until after cooking.
- Add spinach at the end to keep its color bright and texture tender.
- For a thicker soup, simmer on sauté for a few extra minutes after cooking.
Recipe Variations
- Spicier version. Add a pinch of crushed red pepper or diced jalapeño.
- Smoky flavor. Stir in a splash of smoked paprika or chipotle powder.
- More vegetables. Add diced zucchini or bell pepper before pressure cooking.
- Turkey chorizo. Swap for a lighter option without changing the flavor profile too much.
- Italian sausage. Swap the chorizo for sweet or hot Italian sausage for a different flavor profile.
- Different lentils. Use green or brown lentils, increasing the cooking time to about 12 minutes.
Serving Suggestions
- Serve with warm, crusty bread or garlic toast for dipping.
- Pair with a light salad for a complete meal.
- Add a dollop of sour cream or Greek yogurt for creaminess.
- Garnish with extra cilantro or parsley for freshness.
How to Store
Refrigerate: Store in an airtight container for up to 4 days. The flavors intensify over time.
Freeze: Freeze for up to 3 months in portioned containers. Thaw overnight in the refrigerator.
Reheat: Warm on the stovetop or in the microwave, adding a splash of broth or water if the soup thickens.
This crock pot lentil soup is another great option. It’s cooked in the slow cooker and contains smoked sausage or diced ham. Or you might like this amazing Instant Pot chicken and lentil mulligatawny soup. The list of ingredients for the mulligatawny soup is long, but it is surprisingly easy and so worth it.
Instant Pot Chorizo and Lentil Soup
Ingredients
- 1 tablespoon avocado oil, or olive oil
- 1 pound chorizo, fresh, about 4 links, casings removed
- 1 cup onion, chopped
- 4 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 ribs celery, sliced
- 4 cups chicken stock, preferably unsalted or low sodium
- 1 14.5-ounce can tomatoes, diced
- 1 cup red lentils
- 1 bay leaf
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt, or to taste, depending on saltiness of stock
- Optional: 2 cups chopped spinach or baby spinach
- Optional garnish: chopped cilantro or parsley
Instructions
- Sauté and Combine: Select the Instant Pot sauté button and add the oil. When the oil is hot and shimmering, add the chorizo. Cook, breaking the sausage up, for about 3 minutes. Add the onion and garlic and continue cooking and stirring for 3 minutes longer, or until the chorizo is well browned. Add the carrots, celery, chicken stock, tomatoes, lentils, bay leaf, pepper, and 1 teaspoon of kosher salt (if using salted broth, wait until later to taste and add salt).
- Pressure Cook: Lock the lid in place and ensure the steam release valve is set on sealing. Select high pressure (either the manual or pressure cook button) and set the timer for 7 minutes. It will take about 15 minutes to increase pressure. When the time is up, let the pressure come down naturally for about 15 minutes, and then release the remaining pressure.
- Finish the Dish and Serve: If desired, add chopped spinach and change to the sauté function. Cook just until the spinach is wilted. Taste and adjust seasonings, as needed. Serve with a garnish of chopped cilantro or parsley.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
