Chicken Sausage Lentil Soup Pressure Cooker Recipes

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add sausage, onion, celery and carrot. Cook until sausage is no longer pink and vegetables are tender, 6-8 minutes, breaking meat into crumbles; drain. Press cancel. Return all to pressure cooker., Add broth, tomatoes, lentils, spinach, wine, garlic, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. If desired, serve with cheese., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Steps:

• Cover the bottom of a 5- to 8-quart pressure cooker with a thin layer of olive oil. Add the onion and season lightly with salt. Using the sauté setting, cook until the onion is softened and translucent, stirring constantly, about 5 minutes.
• Add the sausage. Cook, breaking the sausage into small pieces with a spatula or a wooden spoon, until it starts to brown, about 5 minutes. Add the fresh garlic, onion and garlic powders, thyme, oregano, red-pepper flakes and several generous grinds of pepper. Stir to combine and cook until fragrant, about 1 minute. Add the wine and stir, scraping the bottom of the pot to remove any browned bits. Simmer until reduced by half, about 5 minutes.
• Add the tomatoes and their juices (if using whole tomatoes, crush them into pieces with your hands as you add them), followed by the chicken stock, lentils and bay leaf. Season generously with pepper and stir to combine. Cover and set steam valve to sealed position. Cook on high pressure for 10 minutes. Let the pressure release naturally for 5 minutes, then release the remaining pressure manually.
• Open the lid. Remove and discard the thyme sprigs and bay leaf. Using the sauté setting, stir in the greens and cook until wilted and tender, 2 to 5 minutes, depending on the type of green. Stir in the vinegar and season to taste with salt and pepper. Divide among bowls and top with basil and Parmesan.

Steps:

• In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until lentils are tender.

Steps:

• Brown chicken sausage and garlic in pressure cooker.
• add remaining ingredients, stir.
• put lid on pressure cooker and cook on stew/soup setting. (about 36 minutes).
• release pressure and serve.

Steps:

• Heat the oil in the pressure cooker.
• Prick the skin of the sausages in several places with the tines of a fork.
• Add the sausages and chicken to the oil and cook until well browned on all sides.
• While the chicken is cooking, dice the onion.
• Cut the green peppers into 3/4" thick strips.
• Mince the garlic.
• When the chicken and sausages are browned, remove them from the pan and set aside.
• Add the onion, green peppers and garlic to the cooker to cook, stirring often, until they begin to soften, about 4 minutes.
• Add the vinegar and stir up the browned bits from the bottom of the cooker.
• Add the chicken and sausages, tomatoes, basil, fennel, red pepper flakes, salt and pepper to taste.
• Close pressure cooker and bring up to full pressure.
• Reduce heat to stabilize pressure and cook for 10 minutes.
• Release pressure and adjust the seasoning.

Steps:

• In your pressure cooker, sweat the onions and garlic in the olive oil until the onions are translucent.
• Add the carrots and celery and saute for a minute or two.
• Add the ground cumin and stir well.
• Add the vegetable broth, lentils, and bay leaves, close the pressure cooker, and bring up to pressure.
• Cook for 20 minutes.
• Open the pressure cooker via the quick release method (see your cooker's owner's manual!) or let the pressure come down on its own.
• Remove the bay leaves.
• If desired, stir in the spinach, and stir until it wilts. (Additional heat is not necessary.).
• Season with salt and fresh ground pepper to taste.