Pressure Cooker Lentil Soup With Sausage Food

PRESSURE COOKER LENTIL SOUP

Steps:

• 1. In the pressure cooker, sweat the onion and garlic in grapeseed oil until the onions are translucent.
• 2. Add the carrots and celery and saute for a minute or two.
• 3. Add the ground cumin and stir well.
• 4. Add the broth, lentils and bay leaves. Close the pressure cooker and bring up to pressure.
• 5. Cook for about 25 minutes. If you live at a higher elevation then read the description as to how to adjust your cooking time. I had to do mine at least 30 minutes to compensate for the altitude.
• 6. Release the steam from the pressure cooker by the quick release method. This means putting it in the sink and running a small stream of water on the lid, but check with your pressure cookers instructions first. You can also let the pressure come down on it's own as well.
• 7. Remove the bay leaves. If using the spinach add it to the soup and stir until it wilts, this should take only a few minutes. The heat from the soup will wilt it very easy. Same if you use stinging nettles, it wilts easy also.
• 8. Season with salt and pepper if you like.
• 9. Enjoy!

HOW TO COOK LENTILS IN AN INSTANT POT

Steps:

• Sauté onions and garlic: Select the sauté setting on an electric pressure cooker. Heat the oil until it shimmers but does not smoke. Add the onion and cook until soft, about 3 minutes. Add the garlic and cook until fragrant, about 2 minutes.
• Pressure cook: Add the lentils, water or broth, and salt. Cover with and lock down the lid. Pressure-cook for 15 minutes at HIGH pressure.
• Release naturally: Once the cook time completes, allow the pressure cooker to release pressure naturally; this takes about 10 minutes. Once all the pressure has released, turn the steam valve to release any remaining pressure. Remove the lid away from you. Taste the lentils and adjust with salt and pepper as needed.

PRESSURE COOKER LENTIL SOUP

Steps:

• In your pressure cooker, sweat the onions and garlic in the olive oil until the onions are translucent.
• Add the carrots and celery and saute for a minute or two.
• Add the ground cumin and stir well.
• Add the vegetable broth, lentils, and bay leaves, close the pressure cooker, and bring up to pressure.
• Cook for 20 minutes.
• Open the pressure cooker via the quick release method (see your cooker's owner's manual!) or let the pressure come down on its own.
• Remove the bay leaves.
• If desired, stir in the spinach, and stir until it wilts. (Additional heat is not necessary.).
• Season with salt and fresh ground pepper to taste.

PRESSURE COOKER LENTIL SOUP WITH SAUSAGE

Steps:

• Cover the bottom of a 5- to 8-quart pressure cooker with a thin layer of olive oil. Add the onion and season lightly with salt. Using the sauté setting, cook until the onion is softened and translucent, stirring constantly, about 5 minutes.
• Add the sausage. Cook, breaking the sausage into small pieces with a spatula or a wooden spoon, until it starts to brown, about 5 minutes. Add the fresh garlic, onion and garlic powders, thyme, oregano, red-pepper flakes and several generous grinds of pepper. Stir to combine and cook until fragrant, about 1 minute. Add the wine and stir, scraping the bottom of the pot to remove any browned bits. Simmer until reduced by half, about 5 minutes.
• Add the tomatoes and their juices (if using whole tomatoes, crush them into pieces with your hands as you add them), followed by the chicken stock, lentils and bay leaf. Season generously with pepper and stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then release the remaining pressure manually.
• Open the lid. Remove and discard the thyme sprigs and bay leaf. Using the sauté setting, stir in the greens and cook until wilted and tender, 2 to 5 minutes, depending on the type of green. Stir in the vinegar and season to taste with salt and pepper. Divide among bowls and top with basil and Parmesan.

CHICKEN SAUSAGE LENTIL SOUP (PRESSURE COOKER)

Steps:

• Brown chicken sausage and garlic in pressure cooker.
• add remaining ingredients, stir.
• put lid on pressure cooker and cook on stew/soup setting. (about 36 minutes).
• release pressure and serve.

JANA'S PRESSURE COOKER LENTIL HAM SOUP

Steps:

• Place ham shanks and water in pressure cooker over medium heat. Cover and lock; bring to 15 pounds of pressure, reduce heat to low, and cook for 20 minutes. Release pressure immediately using method recommended by the manufacturer. Remove cooked ham shanks with a slotted spoon; transfer to a bowl to cool. Separate meat from bone. Transfer ham broth to a separate bowl for later use.
• Heat olive oil in the pressure cooker over medium heat; cook and stir onion, carrots, celery, and garlic until tender and reduced, about 20 minutes. Add lentils, 8 cups ham broth, thyme, and bay leaf; cover and lock. Bring pressure up to 15 pounds for 6 minutes; immediately release pressure.
• Stir tomatoes, ham, black pepper, and vinegar into soup over low heat until heated through.

SLOW COOKER LENTIL SOUP WITH SAUSAGE AND GREENS

Steps:

• In a large, dry skillet over medium-high heat, cook the sausage, breaking it up with a spatula, until it is in small, coarse pieces, and starts to brown and sizzle in its own fat, about 8 minutes. Using a slotted spoon, transfer the cooked sausage to a 5- to 8-quart slow cooker. There should be a thin layer of fat covering the bottom of the skillet. If there is much more than that, pour a bit of the fat off. If there is not enough fat to cover the bottom of the pan, add a drizzle of olive oil.
• Add the onion to the skillet, season generously with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Reduce heat to medium-low, add garlic and cook until softened and fragrant, about 2 minutes. Add the onion and garlic powders, the herbs, red-pepper flakes and several generous grinds of black pepper. Stir to combine. Increase heat to medium-high, pour in the wine and stir well, scraping the bottom of the pot. Let the wine bubble until the pan is almost dry, about 3 minutes.
• Scrape the skillet mixture into the slow cooker with the sausage. Add the bay leaf and the lentils. Add the tomatoes with their juice. If using whole, crush the tomatoes into pieces using your hands as you add them with their juice. Pour in the chicken stock. Season generously with pepper and add 1/2 teaspoon salt if you are using low-sodium stock or 1 teaspoon salt if using homemade unsalted stock. Do not add salt now if you are using fully salted stock. Stir well to combine all ingredients. Cover and cook on low until the lentils are tender, about 6 to 8 hours. (Taste the lentils to make sure they are firm but creamy on the inside; black lentils can vary in their cooking time depending on their age and the heat of your slow cooker.) The soup holds well on warm for 2 additional hours.
• Switch the heat to high. Remove and discard the thyme sprigs. Stir in the greens and cook until wilted and tender, about 2 minutes for baby spinach, 10 minutes for kale. Stir in the vinegar. Serve in bowls, topped with chopped basil and grated Parmesan.

INSTANT POT GERMAN LENTIL SOUP

Steps:

• Set Instant Pot to SAUTÉ function. Add the sausage and cook, stirring occasionally, for a few minutes or until browned. Press CANCEL after sautéing. (If using cubed ham, you may skip the sauté step.)
• Add the lentils, carrots, garlic, Worcestershire sauce, hot pepper sauce, parsley, celery salt, garlic powder, onion powder, nutmeg, black pepper, and bay leaf to the pot. Pour in the chicken broth and stir to combine. Seal the lid according to the owner's manual and cook on HIGH pressure for 15 minutes.
• When the timer is done, allow the pressure to release naturally for 10 minutes, then carefully vent to release the remaining pressure (consult your owner's manual for more specific instructions). Open the lid, stir well, and serve hot. If desired, stir a small splash of apple cider vinegar into individual bowls of soup and garnish with fresh parsley.

INSTANT POT LENTIL SOUP

Steps:

• Preheat & Render Bacon: Before you turn on the heat, layer 6 slices of bacon in Instant Pot's inner pot. *Note: We are using the preheating heat to render & crisp the bacon. Heat up Instant Pot using "Sauté More" function. Flip bacon occasionally. Once Instant Pot says "HOT" (~12 mins), the bacon should be done. Place bacon on a paper towel to absorb the excess fat.
• Saute Onions & Garlic: Keep the flavorful bacon fat in Instant Pot. Add in diced onion, then saute for 3 minutes. Add in minced garlic, 1 tsp (2.7g) ground cumin, 1 tsp (0.6g) dried thyme, and 3 bay leaves. Saute for another minute.
• Deglaze Instant Pot: Pour ½ cup (125ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. Give it a quick mix.
• Pressure Cook Lentil Soup: Add 2 tbsp (30ml) fish sauce and 5 ½ cups (1375ml) unsalted chicken stock in Instant Pot. Add in 2 cups (400g) green lentils, chopped carrots, and chopped celery. Give it a quick mix. Layer 14oz (400g) crushed tomatoes on top. Do not mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure 8 minutes + Natural Release 10 minutes. After 10 minutes, release the remaining pressure. Open the lid carefully. While the soup is pressure cooking, cut bacon slices into bacon bits.
• Season Lentil Soup: Taste the lentil soup, then adjust seasoning accordingly (for reference, we added roughly 4 - 5 pinches of salt to balance & open up the flavors).
• Serve Instant Pot Lentil Soup: Garnish Lentil Soup with freshly chopped parsley and bacon bits, then serve immediately. *Pro Tip: You can also add just a bit of sherry vinegar or rice wine vinegar for another layer of flavor just before serving. Enjoy!~

PRESSURE-COOKER LENTIL AND SAUSAGE SOUP

Steps:

• 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, celery 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, spinach, wine, 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. If desired, serve with cheese., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

PRESSURE-COOKER LENTIL STEW

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir half the onions until crisp-tender, 2-3 minutes. Add tomatoes, ginger and garlic, coriander, cumin and cayenne; cook and stir 1 minute longer. Press cancel. Stir in broth, lentils, water, green chiles and remaining onion., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Allow pressure to release naturally. Just before serving, stir in cream. In a small skillet, heat butter over medium heat. Add cumin seeds; cook and stir until golden brown, 1-2 minutes. Add to lentil mixture., Serve with rice. If desired, sprinkle with green onions or cilantro.