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Easy Lentil & Sausage Soup You Can Make in the Instant Pot!

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This easy lentil & sausage soup takes no time at all in the Instant Pot.  It’s a tasty, hearty soup that’s more like a meal in a bowl. 

You might also like this Instant Pot soup: Low Carb Thai Curry Zucchini Soup

This easy lentil & sausage soup takes no time at all in the Instant Pot. It's a tasty, hearty soup that's more like a meal in a bowl.

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I’ve been really loving my Instant Pot lately. I was looking through the recipe book that came with it and saw how easy it was to cook beans. Then I remembered a lentil soup my friend Mary used to make years ago. I didn’t have the recipe but I thought it had tomatoes and sausage so I came up with this lentil & sausage soup.

This is lentil soup of the best soups I’ve ever made. The broth is so rich and tasty and the vegetables just melt away while the lentils give it substance without being mushy. It definitely could be a meal in of itself. And with the Instant Pot it was SUPER easy.

Lentils don’t really agree with me. Which is such a shame because I would eat them all the time. Regardless I do make them every once in awhile. I grew up with a delicious Middle Eastern dish called mudjudrah which was lentils cooked down with caramelized onions and spices and you ate it with yogurt. It was comfort food for me. I will post that someday for you. 

This easy lentil & sausage soup takes no time at all in the Instant Pot. It's a tasty, hearty soup that's more like a meal in a bowl.

about the instant pot

In case you are wondering about the Instant Pot, it’s picture to the right and is a pressure cooker that you can also use to saute, slow cook, make yogurt, cook rice, etc. It’s very useful! I’ve added a video at the bottom of this post to show you how easy this recipe is in the Instant Pot. However, you can also make in a slow cooker. You can either brown the sausage and vegetables a bit first or just throw everything in the slow cooker and cook all day. 

This easy lentil & sausage soup takes no time at all in the Instant Pot. It's a tasty, hearty soup that's more like a meal in a bowl.

What vegetables to use in this lentil soup

For the vegetables I’ve used onions, carrots, celery, mushrooms and some spinach too. I used canned tomatoes. Aldi has some nice fire roasted diced tomatoes that I used but you can use regular diced.

 

This easy lentil & sausage soup takes no time at all in the Instant Pot. It's a tasty, hearty soup that's more like a meal in a bowl.

If you like lentils or just lentil soup, you have to give this one a shot. It’s so tasty I wish I would have made more. I think it would freeze really well too by the way. Enjoy and here is a little video to show you how quick and easy it is to make. 

 

 

 

The nutrition for 1 serving is:

189 cals / 5.1g fat / 22.3g carbs / 8.8g fiber / 12.1g protein = 13.5g net carbs

This easy lentil & sausage soup takes no time at all in the Instant Pot. It's a tasty, hearty soup that's more like a meal in a bowl.
5 from 10 votes
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Easy Lentil & Sausage Soup (Instant Pot)

This easy lentil & sausage soup takes no time at all in the Instant Pot. It's a tasty, hearty soup that's more like a meal in a bowl.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 189 kcal
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup onion chopped
  • 1 large piece of celery chopped
  • 1 carrot chopped
  • 5 large mushrooms chopped
  • 4 cups beef broth or stock
  • 1/2 lb Italian sausage casings removed
  • 1 cup lentils, dry green or brown
  • 1 teaspoon garlic crushed
  • 15 oz can of diced tomatoes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup spinach, fresh chopped

Instructions

  1. Press saute button on the Instant Pot and get nice and hot.

  2. Pour in the oil and then the onion, carrots and celery and saute for 5 minutes.

  3. Add the sausage and brown for about 5 minutes.
  4. Add in the rest of the ingredients and stir.
  5. Put on the lid and push the lever to the back to pressure cook.
  6. Press the manual button for 25 minutes.
  7. When time is up, quick release or let the pressure come down naturally.
  8. Serve.
 

More hearty soups to try!

picture of lentil soup in white bowl with text overlay.

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Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.

Comments

  2. I made this tonight and added oregano, basil, parsley, all dried and garlic powder (in addition to fresh garlic), plus a little bit of crushed red pepper. The spices enhanced the dish. I also used the can from the tomatoes to add a can of water. It needed more liquid.

    Reply

  3. This does look wonderful. From the comments it is. I need to make for a group of people. Can I double the recipe? I have not used my Instant Pot yet and this will be my first time. Thank you in advance.

    Reply

    • Hi Bev, I don’t see why you should have any problem. You just have to make sure you don’t go past the maximum fill line inside your pot. Not sure how big your instant Pot is but if it doesn’t seem to be going higher than that line you should be ok. Good luck!

      Reply

  4. Any ideas on how to make this with pre- steamed lentils? I was thinking about adding it after cooking but wasn’t sure how the absorption is affected.

    Reply

    • Hi Kerrigan,
      I have never tried this with cooked lentils but here are my thoughts. You are mostly cooking this soup soup to get the lentils cooked so I would say cut the cooking time down to about 10 minutes and then add the lentils. Let it simmer for a few minutes and it should be fine. However I am just guessing. Hope that helps!

      Reply

  5. Hello!

    Does anyone have ideas how I could alter the recipe with pre-steamed lentils from trader joes? I was thinking about adding them in at the end but not sure how it would affect absorption etc. Thanks!

    Reply

  6. I like how we can make this in our slow cooker too. We don’t have an instant pot (yet!). Also that it freezes well. Perfect for the crisp fall days coming our way!

    Reply

  7. We’ve just recently discovered how much we love lentils. I don’t know what took us so long. Now adding the sausage to the soup I can imagine how rich and flavorful the soup is. We don’t have an Instant Pot yet but I bet I could take your ingredients and just make them in our Dutch oven or even our slow cooker.Can’t wait to make it.

    Reply

  8. Oh I love lentils and sausages and making it in an instant post sounds so perfect. I love how simple and easy this recipe is. The best thing about cooler weather is the soups you get to eat almost every day. I need to try this one soon. Yum.

    Reply

  9. I will be the first to admit I HATE (yes I know that is a strong word) the COLD weather. I am already dreading it…last year it lasted for 6 months!! However, comfort food season in my opinion is one of the most delicious. If I can wrap my hands around a bowl of goodness, it makes me a happy girl. This soup is pefect for comfort food season.

    Reply

  10. Hi Denise,

    I just tried this great recipe and both my wife and I loved it (I’m the Instant Pot cooker in my family). It has earned its way onto my VGDA (very good do again) list.

    No changes are necessary, but some ingredient alternatives can be considered if not all the ingredients available:
    – Kale can be used in place of spinach.
    – A mix of mushrooms will work if you don’t have enough of one kind; I used white button, cremini and shiitake mushrooms and they came out just fine. (Using a few extra mushrooms doesn’t hurt.)
    – I used beef broth/stock, but I think chicken broth/stock would work in a pinch. (I use the Instant Pot to make my own broths, but store-bought works fine as long as it’s not too salty.)
    – I doubled the carrots and celery, which bulked up the soup and tasted great. The extra carrots also provided a boost of color contrast.
    – I used mild Italian sausage, pre-ground, which I broke into smaller pieces for cooking. If some of those dining like more heat, offer red pepper flakes on the side.

    Thanks again for the wonderful recipe.

    Reply

  12. I made this today and it was delicious. I mean reallllly good stuff!!! Insanely easy to make too!
    As an unexpected bonus my one year old slammed her face into it too and loved it!
    Thanks so much for this recipe!!
    Courtney

    Reply

    • Hi Courtney,
      Thanks for taking the time to comment! I’m so glad you liked it and your comment about your baby made me laugh out loud!

      Reply

  13. I made this tonight with ground sausage and I added some Italian seasoning and crushed red pepper. I also used chicken stock (that I made last week after making a roasted chicken in my Instant Pot). And I used a can of fire roasted tomatoes. It was SO GOOD! I can’t wait to have the leftovers tomorrow!

    Reply

    • Karen,
      I’m so glad you liked it! I think the sausage gives it so much flavor. I’ll have to try the fire roasted tomatoes next time.
      Thanks for taking the time to comment!

      Reply

  15. Made this for dinner tonight and it was delicious! Great recipe and quick and easy too! I sprinkled some Parmesan cheese on top right before serving. Thank you for this great recipe! Loved it!

    Reply

  18. Hi Denise,

    Do you have suggestions for substituting sausage? Would chicken work? We have to watch our sodium intake.

    Thanks so much!
    Jack

    Reply

    • That’s a good question Jack. To me the flavor adds so much sausage. I think you can use any meat product (ground turkey, chicken, pork, beef) and while you are browning it, add a few more spices that would be in Italian sausage (paprika, pepper, Italian seasonings, cayenne, pepper flakes, garlic, fennel seed) I have a post where I make my own Italian sausage if that helps with the seasonings. Good luck and keep me posted!

      Reply

  19. This was fabulous, thanks! I made changes, not having mushrooms or spinach, I used more carrots and onions to make up for less veggies, also chicken stock and split red lentils. Next time I hope I have sausage, but I will say two slices diced quality bacon added to the onion on saute added just a touch of extra flavor.

    Reply

    • That all sounds great Patti! You are making me hungry. I agree that the bacon and onions would add some good flavor. Thanks for stopping by and taking the time to comment.

      Reply

  20. Delicious recipe! I used some leftover grilled brats, added a cubed sweet potato, used split red lentils, and used chicken stock but did everything else the same. Definitely a keeper! Thank you!

    Reply

      • Hi Kim,
        I’m sorry for the confusion but this is not a low carb recipe. Most of my recipes are but this is an older one and I did not do many low carb recipes back then. Here is the nutritional information based on 6 servings and I added to the recipe page too.
        Again, sorry if this was confusing in any way. Please let me know if you have any questions.
        189 cals / 5.1g fat / 22.3g carbs / 8.8g fiber / 12.1g protein = 13.5g net carbs

        Reply

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