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Instant Pot Lentil Soup with Sausage

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Posted by:

Erin Lynch

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Updated:

March 9, 2025

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4.94 from 66 votes

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Instant pot lentil soup with sausage pinterest image.
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Instant Pot Lentil Soup with Sausage comes together quickly and easily with the help of your pressure cooker. This hearty soup is perfect for chilly days.

Hands holding bowl of instant pot lentil soup.

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The instant pot is the quickest way to create delicious soups at home. Take for example, my Instant Pot Minestrone Soup, Instant Pot French Onion Soup, and Instant Pot Chicken Tortilla Soup. It seems that I never even make soup on the stovetop anymore. 🤷🏼‍♀️🤷🏼‍♀️🤷🏼‍♀️

But, if you don’t have an Instant Pot, you can also make this lentil soup with sausage on the stove.

It may come as no surprise that I have a bit of an obsession with lentils… Take these recent recipes for instance:

  • Lentil Bolognese Sauce
  • Instant Pot Lentils
  • Chipotle Lentil Soup
  • Instant Pot Cheesy Southwestern Lentils & Brown Rice

So, this soup was bound to jump to the top of my favorites list. Not to mention that Italian sausage and hearty kale running through it.

This Instant Pot Lentil Soup is basically a meal in a bowl. Plus, it’s packed with protein, fiber and vitamins.

Table of Contents

  • Ingredients needed
  • How to make it
  • Recipe notes
  • Variations
  • How to store & reheat
  • FAQs
  • What to serve with it
  • Wine pairings
  • Full Recipe

Ingredients needed

  • Italian Sausage – You can use mild or hot depending on your heat preference.
  • Onion & Garlic
  • Celery
  • Bone Broth – Or, chicken stock, beef broth, or vegetable stock.
  • Dried Lentils
  • Red Pepper Flakes
  • Canned Crushed Tomatoes
  • Baby Kale – Or, baby spinach.
  • Red Wine Vinegar – This gives a good tang at the end.
  • Salt & Pepper
  • Fresh Parsley

How to make it

  • Sauté the sausage. Cook until meat crumbles and begins to brown.
  • Add onion, celery and garlic and cook until softened, about 5 minutes.
  • Add stock, lentils, red pepper flakes, tomatoes and stir, scraping any browned bits from the bottom of the pot.
  • Cook on manual HIGH pressure for 12 minutes.
  • Add kale and vinegar. Stir to combine and season with salt and pepper.
  • Enjoy!
Lentil soup in the instant pot with wooden spoon.

Recipe notes

Heat level

I used mild Italian sausage in this recipe, just to make it suitable those who don’t care for too much heat. But then, I doctored it up with some red pepper flakes.

You can customize this recipe to your heat preference by adding more or less red pepper flakes, or you can use hot Italian sausage and have that spice right from the start.

Broth

I used some of my homemade slow cooker bone broth as the stock (I had it on hand in the freezer), but you can swap it out for some boxed chicken broth too. You can also make bone broth in the instant pot.

If you’d like to make this a vegetarian lentil soup, simply swap in some vegetable stock for the chicken stock and leave out the sausage.

Baby kale

Look for baby kale in your produce section by the bagged lettuce mixes. If you can’t find baby kale, you can also use spinach or arugula.

There’s a whopping 5 cups of baby kale in this sausage lentil soup, which sounds like a massive amount, but really, as it cooks in the warm soup, it shrinks down to almost nothing. Don’t be alarmed when you first try to fit it all into your Instant Pot at the end. Just add a bit at a time and keep stirring.

2 bowls of lentil soup on counter.

Adding flavor at the end

I added in a splash of red wine vinegar and some fresh parsley to really give this soup some bright flavor, and, don’t forget to season with salt and pepper. You’ll need a good sprinkling of both, but it will depend on the salt content of your chicken stock.

Make it cheesy!

As I’m typing this post, I’m really wondering why I didn’t grate a bunch of parmesan cheese over the top of these warm bowls of soup – Definitely doing that next time. But even without it, this Instant Pot Lentil Soup was a standout!

Variations

  • Instant Pot Vegan Lentil Soup: Leave out the sausage and swap the chicken broth for vegetable stock. You could add in 1 pound of diced potatoes too.
  • Instant Pot Lentil Soup with Ham: Swap out the sausage for 1 1/2 cups cooked & cubed ham. Add it when the stock and lentils go in.
  • Instant Pot Lentil Soup with Bacon: Swap out the sausage for 6 strips of thick bacon cut into 1/2″ pieces. Brown it using the sauté function as you would with the sausage.
  • Instant Pot Red Lentil Soup: Swap the green lentils for red lentils. The cook time will remain the same, but your soup will be a bit more creamy as the red lentils will break down more.
  • No Instant Pot? You can also make this lentil soup with sausage on the stove.
Overhead close up of bowl of lentil soup with spoon.

How to store & reheat

  • To Store: Store in a tightly covered container in the fridge for up to 5 days.
  • To Reheat: Gently reheat on the stove over medium-low heat until hot. You can also microwave the leftovers.
  • To Freeze: Store in a tightly sealed container in the freezer for up to 3 months. Allow to thaw overnight in the refrigerator before reheating.

FAQs

Do lentils need to be soaked before making soup?

No. There’s no need to soak lentils before cooking with them. Simply rinse them and pick through for stones.

Are lentil soups healthy?

Yes! Lentils are rich in fiber, vitamins, and minerals. They’re also fat free. In this soup, they combine with hearty kale which is also packed with nutrients.

Can you freeze lentil soup?

Yes. You can store any leftovers in a tightly sealed container in the freezer for up to 3 months. Allow to thaw overnight in the refrigerator before reheating.

What to serve with it

  • Crostini (for sopping up all that yummy soup)
  • Arugula Salad
  • Apple Slaw with Celery Root
  • Shaved Brussel Sprout Salad with Mustard & Parmesan
  • Vegan Caesar Salad
  • MORE → 30+ EASY side dishes for soup!

Wine pairings

  • Medium-bodied, rustic wines like Chianti, Cotes du Rhone, and Sangiovese have earthy, spicy flavors that echo those in the Italian sausage and lentils.
Hands holding spoon and bowl of lentil soup arranged next to bowl of red pepper flakes.

More Instant Pot recipes

  • Instant Pot Dal
  • Instant Pot Steamed Artichokes
  • Instant Pot Persian Beef Stew
  • Instant Pot Authentic Italian Sunday Gravy

More Instant Pot soup recipes

  • Instant Pot Lasagna Soup
  • Instant Pot Chicken Tortilla Soup
  • Instant Pot Weight Loss Soup
  • Instant Pot Chicken Pho
  • Instant Pot White Chicken Chili
  • Instant Pot Bean Soup with Pesto

More lentil recipes

  • Cheesy Southwestern Lentils & Brown Rice
  • Hearty Sausage, Kale & Lentil Soup
  • Southwest Lentil & Brown Rice Salad
  • Lentil Bolognese
  • More → 39+ TASTY Lentil Recipes

Did you try this Instant Pot Sausage Lentil Soup recipe?

If you loved this instant pot sausage and lentil soup I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on  Instagram, TikTok, Pinterest and Facebook.

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Hands holding bowl of instant pot lentil soup.

Full Recipe

Instant Pot Lentil Soup with Sausage

This Instant Pot Lentil Soup with Sausage comes together quickly with the help of your electric pressure cooker. It's a hearty soup that's perfect for chilly days.
4.94 from 66 votes
Print Pin
Serves 6 people
Created by Platings and Pairings
Prep Time: 10 minutes mins
Cook Time: 35 minutes mins
Total Time: 45 minutes mins

Equipment

  • Instant Pot

Ingredients

  • 1 pound bulk mild Italian sausage
  • 1 medium yellow onion (diced)
  • 2 stalks celery (thinly sliced, with leafy tops)
  • 2 cloves garlic (minced)
  • 4 cups bone broth (or chicken stock)
  • 2 cups dried lentils
  • 1 teaspoon red pepper flakes
  • 1 28-ounce can crushed tomatoes
  • 5 cups baby kale leaves (loosely packed )
  • 2 teaspoons red wine vinegar
  • Salt and pepper to taste
  • ¼ cup chopped fresh parsley

Instructions

  • Hit “saute” button on Instant Pot. Add sausage and cook until meat crumbles and begins to brown, about 5 minutes. Add onion, celery and garlic and cook until softened, about 5 minutes.
  • Add stock, lentils, red pepper flakes, tomatoes and stir.
  • Place lid on Instant Pot and make sure the release valve is in the “sealing” position. Press “manual” button and set timer for 12 minutes.
  • The Instant Pot will warm up for about 10 minutes and then start cooking. After 12 minutes, quick-release by flipping the release valve to “venting.”
  • Add kale and vinegar. Stir to combine and season with salt and pepper, to taste. Sprinkle with chopped parsley before serving.

Nutrition

Calories: 549kcal | Carbohydrates: 46g | Protein: 35g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 57mg | Sodium: 656mg | Potassium: 1158mg | Fiber: 20g | Sugar: 2g | Vitamin A: 5970IU | Vitamin C: 76.7mg | Calcium: 148mg | Iron: 6.8mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

This recipe was originally published in November 2017. It was updated in January 2021 to add new photographs, information, and an instructional video. The recipe remains the same. Enjoy!

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4.94 from 66 votes (43 ratings without comment)

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68 responses

  1. Unique
    January 21, 2021

    4 stars
    First time using brown lentils (i usually cook with red ones), but I really enjoyed them. Not a big tomato fan so I used half of what the recipe called for and added an additional cup of broth. I then cooked for 12 minutes but my lentils were still semi-hard?? So I added another cup of broth and cooked for 4-5 minutes longer. I also switched up a few things in the recipe (due to what I had on hand): using Spicy Italian sausage with just half of the red pepper flakes, no red wine vinegar and no salt. The Dish tastes good. Thank you for sharing, I’m just learning how to use the instant pot and i appreciate all the recipes out there.

    Reply
  2. Rachel G
    February 2, 2021

    5 stars
    Wow! I was making an impromptu chicken sausage and kale soup with leftover veggies and decided to look up a recipe with lentils. Amazing! I used red lentils, omitted the tomatoes and added extra veggie stock for more liquid, and added carrots. Wonderful dish that will definitely become a new staple in our home 🙂

    Ratio – 1 cup lentils, 3 cups stock

    Reply
  3. These 20 Healthy Weeknight Dinners Are Far From Boring | The Everygirl
    February 10, 2021

    […] 19. Sausage and Kale Lentil Soup […]

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    February 11, 2021

    […] 19. Sausage and Kale Lentil Soup […]

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    March 24, 2021

    […] Instant Pot Lentil Sausage Soup | Platings + Pairings […]

    Reply
  6. Virginia Monroe
    June 27, 2021

    This is yummy! I doubled the broth and kale (used curly, without spines), used moong beans, added 2 lbs chicken leg meat (uncooked), 2 additional cloves of garlic, and add 4 chopped Serrano peppers after it was cooked. Made a lot for our 4 adolescents . . . thank you for posting.

    Reply
    1. Erin
      June 28, 2021

      I love that you added in serranos for heat Virginia! I’m going to have to try that!

      Reply
  7. Kristen Garris
    December 28, 2021

    5 stars
    I’ve made this a few times and it comes out delicious each time! Tonight I used hot italian sausage and added a reduced amount of red pepper flakes at the very end. I was out of red wine vinegar, but I used apple cider vinegar and it still tasted great. I also chopped up some carrots and threw them in there. Yum!

    Reply
    1. Erin
      December 28, 2021

      I’m so glad you liked it Kristen!

      Reply
  8. Dakota
    July 10, 2022

    Just made it for the family using red lentils, everyone thought it tasted like a hearty tomato sauce; so that’s what we’re going to use it as. Good yes, what we were thinking it would be, not at all.

    Reply
    1. Erin
      July 11, 2022

      Hi Dakota – Yes, I mentioned in the blog post that the red lentils cook down more. With red vs. green lentils, your soup will be a bit more creamy as the red lentils will break down more. I’m glad you liked it! Maybe give the green version a try next time for something different…

      Reply
  9. Chris
    January 10, 2024

    3 stars
    This was tasty, but mine came out more like a stew than a soup, with all of the liquid being soaked up by the lentils. I added 2 more cups of water after quick-releasing the Instant Pot, which helped a little. But after storing it overnight in the fridge, I’m back to the same problem – it seems like all the liquid got soaked up.

    Any tips for getting this more to the consistency of soup? Maybe double the amount of stock?

    Reply
    1. Erin
      January 12, 2024

      Hi Chris – Yes, I would add in more stock if you’d like a brothier soup. Maybe another cup or two. Hope that helps!

      Reply
  10. John
    December 25, 2024

    Would recommend NOT putting the tomatoes in, but that’s just me. O/W great recipe

    Reply
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Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

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