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. Serve it with crusty bread or a pan of cornbread for a cozy weeknight dinner.
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.
Recipe Variations
- Use hot or mild Italian sausage instead of chorizo for a different flavor profile.
- Substitute brown or green lentils, increasing cook time to 12 minutes.
- Add diced potatoes or sweet potatoes for a heartier soup.
- Stir in a can of drained chickpeas with the lentils for added texture.
- Add a dash of smoked paprika or cumin to enhance the spice.
- Top each serving with a dollop of sour cream or Greek yogurt.
? How to Store and Reheat
Refrigerate: Store cooled soup in an airtight container in the refrigerator for up to 4 days.
Freeze: Transfer soup to a freezer-safe container or zip-close bag, leaving room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat the soup in a saucepan over medium heat until hot, stirring occasionally. Add a splash of broth or water if it’s too thick. To microwave, transfer to a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring in between, until hot.
Instant Pot Chorizo and Lentil Soup
Ingredients
- 1 tablespoon avocado oil or olive oil
- 1 pound fresh chorizo sausages, about 4 links, casings removed
- 1 cup chopped onion
- 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 diced tomatoes
- 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.
