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Pressure Cooker Chorizo and Red Lentil Soup seen from above inside a blue bowl with white inside. The bowl is resting on a yellow linen napkin. There are red lentils scattered on the white surface on the left, a chorizo sausage hoop with a chunk missing and an Instant Pot Duo Crisp

Pressure Cooker Chorizo and Red Lentil Soup

Maria Bravo
A deliciously easy and thrifty soup. You can even skip the sautéing of ingredients at the beginning to make your life easier
5 from 2 votes
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Prep Time 5 minutes
Total Time 45 minutes
Course Appetizer, Main Course
Cuisine British
Servings 6 people
Calories 255 kcal

Equipment

  • 1 Pressure Cooker like and electric Instant Pot, Ninja or stove-top

Ingredients
  

  • 1 teaspoon olive oil
  • 85 g chorizo sliced 2-3 times lengthways and then sliced into small pieces (about half a centimetre thick)
  • 1 brown onion chopped small
  • 3 cloves garlic finely chopped
  • 1 stalk celery chopped small
  • 2 carrots small
  • 1 tomato ripe, diced small, you could use a 2-3 tablespoons of tinned chopped tomatoes
  • 1.2 litres stock cold (it can be vegetable, chicken or ham stock from making gammon), or cold water + 4 tablespoons of my vegetable stock paste
  • 300 g dried red split lentils rinsed well

Instructions
 

Want to skip Sauté? Add all ingredients, stir and go straight to step 8

  • Set the cooker to Sauté high and add 1 teaspoon olive oil.
    1 teaspoon olive oil
  • Once it’s heating up, add the chorizo and let it sizzle for a few minutes so that it can release its juices.
    85 g chorizo
  • Turn the sauté temperature down to low.
  • Add the chopped vegetables (onion, garlic, celery, carrot, tomato) and stir to coat well in the chorizo juices.
    1 brown onion, 3 cloves garlic, 1 stalk celery, 2 carrots, 1 tomato
  • Sauté on low for 7-10 minutes, preferably with a lid that fits loosely over the cooker (it can be the lid of one of your hob pans).
  • Deglaze well, this means scraping the bottom of the pot with a bit of liquid (it can be some of the stock) and a wooden spoon; to remove any caramelised burnt-on bits (which will add flavour to the soup). Deglazing helps your pressure cooker reach pressure.
  • Stir in the cold stock and the lentils.
    1.2 litres stock, 300 g dried red split lentils
  • Make sure the sealing ring is properly in place. Steam release set to Sealing.
  • Pressure cook, high pressure, for 2 minutes.
  • At the end of pressure cooking, leave it to do a full natural pressure release, ie let the float valve pop back down of its own accord if you want to make your life easier. It will take 20-25 minutes.
  • You can also vent the rest of the steam trapped inside after about 15 minutes.
  • Or leave it on warm as long as you need to.
  • When you open the lid, give it a good stir and see how it turns into a lovely blended soup with no effort

Video

Nutrition

Calories: 255kcalCarbohydrates: 38gProtein: 16gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 819mgPotassium: 641mgFiber: 17gSugar: 5gVitamin A: 4091IUVitamin C: 8mgCalcium: 46mgIron: 4mg
Keyword chorizo, red lentils
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