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.
- Prep Time: 15 minutes
- Pressure Time: 30 minutes
- Cook Time: 7 minutes
- Total Time: 52 minutes
- Yield: 6 servings 1x
- Category: Instant Pot, Soup
- Method: Pressure Cook
Ingredients
Scale
- 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
- 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).
- Lock the lid in place and ensure the steam release valve is set on sealing. Select high pressure (manual or pressure cook button) and set the timer for 7 minutes. It will take about 15 minutes to come to pressure.
- When the time is up, let the pressure come down naturally for about 15 minutes, and then release the remaining pressure.
- 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.
Find it online: https://classic-recipes.com/instant-pot-chorizo-and-lentil-soup/