Based on this recipe for the instant pot.
Ingredients
- 1 tablespoon olive oil
- Small pack of sausages (5 or 6 in a pack I think? I removed the meat from the casings)
- 1 small onion, chopped
- 1 medium carrot, chopped
- 1 carton (32 ounces) chicken broth
- 1 large can (28 ounces) diced tomatoes, undrained
- 1 can lentils, rinsed
- 1 cup dry red wine or additional broth
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Directions
- Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add sausage, onion, and carrot. Cook until sausage is no longer pink and vegetables are tender, 6-8 minutes, breaking meat into crumbles; drain. Press cancel. Return all to pressure cooker.
- Add broth, tomatoes, lentils, garlic, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
Original recipe asked for celery, beef broth and spinach. I did not have any on hand. Perhaps try next time? Recipe also called for a cup of red wine. I’m not convinced that the alcohol would burn off so I put an additional cup of broth in. I’m not sure if that was needed either. There was a already a lot of liquid.
Everyone loved it so that’s why it’s here!