- 12 ounces cooked andouille-style chicken sausage, cut into ¼-inch pieces (about 4 links)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups dried brown lentils
- 1 can fire-roasted tomatoes
- 4 cups chicken broth
- 2 sprigs fresh thyme
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 3 cups chopped kale leaves
- 1 large carrot, coarsely shredded
In the pot of your Instant Pot, brown the sliced chicken sausage using the sauté setting. About halfway through browning, add the onion and cook for 2 minutes. Add the garlic and cook for another minute. Add the lentils, tomatoes, chicken broth, thyme, salt, and pepper.
Place the lid on your Instant Pot in the locked and sealing position and set it for HIGH pressure for 15 minutes. After the timer beeps, allow the vessel to release its pressure naturally, which will take another 10-15 minutes.
When the pressure has released, remove the lid and stir in the chopped kale and the shredded carrot. Replace the lid and allow the soup to remain on the warm setting for another 10-20 minutes before stirring again, adjusting the seasoning (if needed), and serving.
- Yields: 4-6 servings
- Preparation Time: 50 minutes