Sausage Lentil Stew (Instant Pot)

Recipe from Monica Pileggi

Adapted from Recipe from: https://meaningfuleats.com/instant-pot-sausage-lentil-stew/

 
My changes are in  [  ]
 
Prep Time 10 minutes    

Cook Time 25 minutes   

Total Time 35 minutes
 
Servings 8

Ingredients:

 
2 tablespoons olive oil
1 lb Italian sausage  [I used a combination of sweet and hot; 6 links, which came to 1 lb 2.7 oz total]
1 large onion chopped [I had 3/4 of a large onion on hand]
2 stalks celery chopped [I used 3 stalks]
3-4 carrots peeled and chopped
3 cloves garlic minced
1 tablespoon tomato paste
1 1/2 tablespoons Italian seasoning
1/2 teaspoon red pepper flakes
1 teaspoon salt
29 oz canned diced tomatoes
5 cups chicken stock [I only had 4 cups chicken stock, so I added 1/4 white wine and 3/4 cup beef broth]
1 1/2 cups dry lentils rinsed and picked over (preferably French green lentils)
1 cup finely chopped kale (optional)

Directions:

 
Press the SAUTE button on the instant pot and let preheat for 1-2 minutes. Add the olive oil and Italian sausage. Cook, breaking into small pieces with a spoon, until no longer pink.
 
Add the onion, celery and carrot. Cook for 3-4 minutes until the vegetables start to soften. Stir in the garlic, tomato paste, Italian seasoning, red pepper flakes and salt.
 
Add the diced tomatoes, chicken stock, and lentils. Stir to combine.
 
Close the instant pot [turn the dial to pressure cook] and press MANUAL and set timer for 10 minutes. When the time is up let the pressure release naturally for 10 minutes, then quick release the rest of the steam.
 
Stir in the chopped kale. Serve topped with Parmesan cheese if desired. Enjoy!