Italian Sausage and Lentil Stew
⏱️ Prep: 10 min🍳 Cook: 18 min
Ingredients
| 4 tsp | 20 ml | olive oil |
| 1.33 lb | 605 g | Italian sausage, halved |
| 1.33 | celery stalks, chopped | |
| 1.33 | carrots, chopped | |
| 1.33 | white onions, chopped | |
| 1 | fresh sage sprig | |
| 1 | fresh rosemary sprig | |
| 1 | whole bay leaf | |
| 2 cup | 480 ml | lentils, rinsed |
| 2.67 cup | 640 ml | vegetable stock |
| 4 cup | 960 ml | spinach, packed |
| 1.25 tsp | 6.3 ml | salt |
Instructions
6 Quart / 8 Quart. Servings: 4/6/8/10. Ready in: 48 min. Prep time: 10 min. Cook time: 18 min.
- Heat oil in the inner steel pot of the pressure cooker set to Sauté on Normal.
- Sear the sausage pieces in the hot oil until browned on at least one side, about 5 minutes; transfer sausages to a plate.
- Stir the celery, carrot, onion, sage, rosemary, and bay leaf together in the pot; cook to soften slightly, about 3 minutes.
- Pour the lentils and vegetable stock into the pot, stir, and spread into a flat layer.
- Arrange the seared sausage pieces onto the lentils with seared-sides up.
- Lock the pressure cooker lid in place and set the steam vent to Sealing. Select Bean/Chili and cook for 10 minutes on High pressure.
- Allow pressure to release naturally for 20 minutes, then set the steam vent to Venting to quick-release the remaining pressure.
- Remove and discard the sage, rosemary, and bay leaf.
- Stir the spinach into the lentil stew to serve.
Mealthy Tip: If you don't have access to fresh herbs, replace thyme and rosemary with 1/2 teaspoon dried each. When using dried herbs, they incorporate into the dish and don't need to be removed and discarded as you would with fresh sprigs.