by Diana Rattray
The Instant Pot chorizo and lentil soup is the perfect choice for a delicious meal in record time. The soup soup is a good example of how easy it is to have a rich and flavorful soup from an Instant Pot pressure cooker in only 7 minutes (not counting the pressure build and release time). Add about 30 minutes to that time for pressure build and release, and that will leave you plenty of time to make a pan of cornbread or toss a salad.
The red lentils in this soup cook down and thicken the soup slightly. If you prefer more texture, use brown lentils, which tend to keep their shape.
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.
PrintInstant 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
- 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.
