Instant Pot Lentil Soup with Sausage (One-Pot, Freezer-Friendly)
By Rossi Voss | March 28, 2025 | Prep: 10 mins | Cook: 25 mins | Servings: 6 | Cost: $2.70/serving
Readers love how hearty and fast this soup comes together!
As someone who wrote Stockpot Cookbook: 139 Simple and Hearty Recipes (only $0.99!), I know few dishes comfort the soul like a steaming bowl of lentil soup.
This **Instant Pot Lentil Soup with Sausage** delivers deep flavor, tender lentils, and savory smoked sausage — all in under 35 minutes. No soaking, no babysitting, just set it and walk away.
Why This Recipe Works
- Fast & flavorful: Ready in 35 minutes — perfect for busy weeknights.
- High-protein: 26g per serving from lentils and sausage.
- Freezer-friendly: Portion and freeze for up to 3 months.
- Budget-smart: Costs under $3/serving using pantry staples.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 lb smoked sausage (or kielbasa), sliced
- 1 cup brown or green lentils, rinsed
- 1 can (15 oz) diced tomatoes
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley (for garnish)
Step-by-Step Instructions
- Sauté veggies: Press “Sauté” on Instant Pot. Add oil, onion, carrots, celery. Cook 5 mins until soft. Add garlic; cook 1 min more.
- Add sausage: Stir in sliced sausage; cook 2–3 mins to brown slightly.
- Add remaining ingredients: Add lentils, tomatoes, broth, thyme, paprika, bay leaf. Stir well.
- Cook: Seal lid → Manual High Pressure 15 mins → Natural release 10 mins.
- Finish: Remove bay leaf. Taste and season with salt and pepper.
- Serve: Ladle into bowls. Garnish with fresh parsley and a drizzle of olive oil.
Serving Suggestions
- With bread: Serve with crusty bread or garlic knots.
- Kid-friendly: Blend half for a smoother texture.
- Meal prep: Pair with a side salad or grain bowl.
Storage & Reheating
- Fridge: Store in airtight container up to 5 days.
- Freeze: Cool completely, portion into 1–2 cup containers — lasts 3 months.
- Reheat: Warm on stove or in Instant Pot with a splash of broth.
Variations & Substitutions
- Vegan: Use plant-based sausage and vegetable broth.
- No sausage: Omit or replace with mushrooms for umami depth.
- Different lentils: Red lentils cook faster (Manual 8 mins).
- Extra greens: Stir in spinach or kale at the end.
Internal Links & Resources
Cookbook Pick: Want more comforting soups? Try my Stockpot Cookbook: 139 Simple and Hearty Recipes — packed with chowders, stews, and brothy meals!
Free Printable: Download your Free 4-Week High-Protein Meal Plan PDF — includes grocery lists and appliance guides.
Frequently Asked Questions
Can I use canned lentils?
Yes, but reduce cook time to 5 mins (Quick release). Drain and rinse first.
Do I need to soak lentils?
No! Lentils don’t require soaking. Just rinse before cooking.
How do I store leftovers?
Keep broth separate from grains if prepping ahead. Reheat with a splash of water or broth to prevent drying.
Reader Reviews
Jamie T. ⭐⭐⭐⭐⭐
"This was so good and easy! My kids loved it, and it reheated perfectly for lunch. Will make again!"
Posted March 26, 2025
Linda M. ⭐⭐⭐⭐⭐
"Perfect for meal prep. I used turkey sausage and added kale. So flavorful and filling!"
Posted March 24, 2025
Marcus R. ⭐⭐⭐⭐☆
"Great base recipe. I swapped in red lentils and finished with lemon juice. Next time I’ll add more spice."
Posted March 20, 2025
Final Thoughts
This Instant Pot Lentil Soup proves that restaurant-quality comfort doesn’t require hours of work. With just a few quality ingredients and proper technique, you can serve a dish that warms both body and soul.
Want more soup mastery? Try my Stockpot Cookbook for easy chowders, stews, and brothy wonders — all under $3.50/serving.
What’s your favorite way to customize lentil soup? Share your creations with #RossiVossSoups.
Happy Cooking!
Rossi Voss
About Rossi Voss: A cookbook author and culinary educator with over 20 years of professional experience, Rossi specializes in demystifying complex restaurant techniques for the home cook. After training in French and Italian kitchens, Rossi now focuses on teaching through bestselling cookbooks and cooking classes that emphasize both the science and soul of cooking.