This easy instant pot lentil soup with sausage recipe makes for a tasty lunch or even dinner on busy weeknights. The Italian sausage along with the veggies and spices make for a flavorful hearty soup that’s more like a meal in a bowl. And when using the pressure cooker it takes little hands on time to make but you can also make it in the slow cooker.
You might also like these spicy Mexican red lentils recipe.

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 and thought I’d give it a shot with lentils too.
Then I remembered a lentil soup recipe 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 easy Instant Pot lentil soup with sausage.
This lentil soup is one of the best soups I’ve ever made. The flavorful 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 it’s low calorie (189 calories), high fiber (8.8 grams) and high protein (13.5 grams)!
Recipe ingredients I used and substitutions.
This soup is full of healthy ingredients. I used olive oil, carrots, onions, celery, canned tomatoes, fresh baby spinach, mushrooms, fresh garlic cloves, brown lentils, beef or chicken broth, salt, black pepper and Italian sausage.
Italian Sausage
I used sweet Italian pork sausage because I love how flavorful it is with all those spices in it. You could use the hot variety if you like some heat or you could also use breakfast sausage in a roll. And while I used links and took off the casings if you can find it loose bulk sausage and not in links that would be easier. Also note I used raw sausage and not cooked sausage.
Dry Lentils
While I used brown lentils, you could also use green lentils. Above you can see all the different colors of lentils that are out there, however you don’t want to use red or yellow as they will dissolve in the pressure cooker. Just use green or brown which are the most readily available in grocery stores.
Vegetables
I use onions, carrots and celery in most of my soups and the fresh spinach and fresh mushrooms were to add color and texture. You could add other veggies like bell peppers, peas or zucchini if you want or eliminate the spinach or mushrooms but I would keep the onion, carrot and celery.
Canned Tomatoes
I used fire roasted tomatoes in this recipe to give it a little more flavor but you can use just regular diced canned tomatoes. You could use fresh tomatoes like plum tomatoes which are heartier but canned is more convenient.
Also if you are vegetarian, you can skip the sausage and use vegetable broth instead of beef broth. I would add a few extra spices though. I have a homemade Italian sausage post and the seasonings I would add to create that flavor is fennel seeds, salt, black pepper, paprika, hot pepper flakes and Italian seasonings. you can also check the spices in this low carb veggie soup where I use these spices to add tons of flavor to the vegetables.
About the Instant Pot.
In case you are wondering about the Instant Pot, it’s a pressure cooker that you can also use to saute, slow cook, make yogurt, cook rice, etc. It’s very useful for making soups, stews and many other things.
I have quite a few Instant Pot recipes so check them out if you are interested.
How to make Instant Pot lentil soup with sausage.
Note I’ve added a video in the recipe card of this post to show you how easy this recipe is in the Instant Pot.
Step 1: Press saute function button on the Instant Pot and increase the temperature with the + button and get it nice and hot. Pour in the olive oil and then the onion, carrots and celery to pot. Saute for a couple of minutes to soften them.
Step 2: Next take off the casings off the sausage links and break it up into little pieces with a wooden spoon. Then add to the pot and brown sausage for a few minutes.
Step 3: Lastly rinse lentils with water and add to the pot along with in the rest of the ingredients (crushed garlic, spices, tomatoes, mushrooms, spinach and broth) and stir. Hit the cancel button and then put on the lid on. Push the pressure valve to the back to seal. Then press the manual button for 25 minutes.
Step 4: When time is up, turn the valve to back to vent. This is a quick release of pressure. When it’s finally done letting the steam come out, take off the lid and serve.
You can garnish this soup with fresh parsley or even add a sprinkle of grated parmesan cheese and hot pepper flakes if you want some more heat.
Store leftovers in an airtight container. If you plan to freeze it, let it cool before placing in the freezer where it will keep for 3-6 months.Please scroll down to view the printable recipe card.
This lentil sausage soup is a very hearty soup and you can eat it with slices of crusty bread or just a nice green salad. It also freezes well so you can use it in your meal planning or prep.
You can also make this soup in a slow cooker.
You basically make this the same way in the slow cooker or crock pot. You can either brown the sausage and vegetables a bit first or just throw everything in the slow cooker and cook for 4 hours on high or 6 hours on low. Cooking time may vary.
If you like lentils or just lentil soup, you have to give this recipe a shot. This pressure cooker sausage lentil soup so tasty I wish I would have made more. It’s pure comfort food to me. I like to have some in the freezer for a cold days. Enjoy!
If you like soup here are more delicious recipes to try.
The nutrition for 1 serving is: 189 calories
5.1g fat / 22.3g carbs / 8.8g fiber / 12.1g protein = 13.5g net carbs
Instant Pot Lentil Soup with Sausage
This easy instant pot lentil soup with sausage is a tasty, hearty soup that's more like a meal in a bowl. Easy to make in the pressure cooker this soup is also low calorie, high fiber and high protein!
Ingredients
- 1 tablespoon olive oil
- ½ cup yellow onion, diced
- 1 large stalk of celery, diced
- 1 carrot, diced
- 5 large mushrooms, sliced
- 4 cups of broth or stock (beef, chicken or vegetable)
- ½ pound Italian sausage, casings removed
- 1 cup brown lentils, dry
- 2 cloves garlic, crushed
- 15 ounce can fire roasted diced tomatoes (regular diced work too)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup fresh baby spinach, chopped
Instructions
- Press saute button on the Instant Pot and increase the temperature by pressing the + button to high. When it's nice and hot pour in the olive oil and then the onion, carrots and celery. Saute for a few minutes to soften.
- Take the casings off the sausage and to the pot. Break up the sausage into small pieces and brown for about 3 minutes.
- Rinse lentils and athen add in the rest of the ingredients and stir. Hit the cancel button then secure the lid and push the lever to the back to pressure cook.
- Press the manual button for 25 minutes. When time is up, push the valve to vent for a quick pressure release. Take off the lid and serve.
- Store leftovers in an airtight container.
- This soup freezes well too. You can also garnish this soup with fresh parsley or even add a sprinkle of parmesan cheese and hot pepper flakes if you want some more heat.
Notes
The nutrition for 1 serving is: 189 calories
5.1g fat / 22.3g carbs / 8.8g fiber / 12.1g protein = 13.5g net carbs
While I used brown lentils, you could also use green lentils. Also while I used beef broth, you could also use chicken broth. If you want to add a little heat, you can try some hot pepper flakes too.
Or you could make it a vegetarian meal but eliminating the sausage and using vegetable broth. However I would add some extra seasonings to mimic the flavor. Use a bit of these spices: fennel seeds, paprika, hot pepper flakes and Italian seasoning.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 189Unsaturated Fat: 0g
Libby says
Can it be easily reduced in half – I am thinking of getting a 3-quart IP.
Denise says
Hi Libby I can’t see why it wouldn’t work but I’ve never tried it. Also you could freeze it. I’ve frozen lentil dishes it’s it’s been fine. Good luck!
Mary says
I made this soup tonight with spicy italian sausage and it was a hit with my husband who is very picky! Looking forward to adding this to our fall/winter dinner rotation!
Denise says
Hi Mary, so glad you liked this. This is an old recipe that I need to redo. Thanks for reminding me as I really liked it but forgot about it!
Evelyn Syvertsen says
Just got an instant pot for Christmas. So far this is absolutely my favorite recipe. My husband is a lot pickier than me and he loves it too. A real keeper!
Denise says
So glad you liked it Evelyn! I haven’t made this for awhile and you reminded me how much I liked it. So glad you hubby liked it too.
Carol says
Love this soup! It’s quick, simple to make, healthy and delicious. One of my favorites. Thank you!
Denise says
Hi Carol, so glad you like it!
Julie Beun says
We are so in love with this soup!,
Denise says
Hi Julie,
I’m so glad you like it! Thanks for coming back and commenting …. I really appreciate it!
Rachel says
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.
Denise says
Hi Rachel,
Thanks for sharing your tips! I’m glad you liked it and I’ll have to try the added spices.
Bev says
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.
Denise says
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!