How to Cook Lentils and Sausage in a Pressure Cooker: A Complete Guide
Are you looking for a quick dinner that fills you up? Lentils and sausage cooked in a pressure cooker might be your answer. This meal takes just 30 minutes from start to finish. You get protein, fiber, and amazing flavor in one pot.
I’ve made this dish dozens of times. It always turns out great. The pressure cooker makes lentils tender while keeping the sausage juicy. Let me show you how easy it is.
Why a Pressure Cooker Works Best
A pressure cooker cuts cooking time by half. Brown lentils that normally take 45 minutes cook in just 15 minutes under pressure. The sealed environment traps steam. This cooks food faster and locks in flavor.
The high pressure also breaks down lentils perfectly. They become creamy without turning to mush. The sausage stays moist and releases its flavors into the cooking liquid.
Nutrients stay in your food too. Quick cooking means less nutrient loss. You get more vitamins and minerals in every bite.
Picking the Right Ingredients
Types of Lentils
Green lentils hold their shape well. They work great when you want texture in your dish. These take about 15 minutes under pressure.
Brown lentils are the most common type. They cook quickly and have a mild, earthy taste. These are perfect for beginners. They need 12-15 minutes of pressure cooking.
Red lentils cook the fastest. They break down easily and create a thick, stew-like texture. A red lentil stew with sausage becomes creamy and rich. These need only 8-10 minutes.
I recommend green or brown lentils for this recipe. They give you the best texture.
Choosing Sausage
Any sausage works in this recipe. Italian sausage adds herbs and spice. Smoked sausage gives a deeper flavor. Chicken sausage keeps things lighter. Turkey sausage is a lean option.
Buy pre-cooked or raw sausage. Both work fine. Pre-cooked sausage is easier for new cooks.
Slice your sausage into rounds or half-moons. Smaller pieces spread flavor throughout the dish.
Key Aromatics
You need onions, garlic, and carrots. These vegetables add sweetness and depth. Celery works great too. Fresh herbs like thyme or bay leaves boost flavor.
Don’t skip the broth. Chicken or vegetable broth makes everything taste richer. Water works in a pinch, but broth is better.
Equipment You Need
The main tool is your pressure cooker. Electric models like Instant Pot work perfectly. Stovetop pressure cookers are great too.
You also need:
- A cutting board
- A sharp knife
- Measuring cups
- A wooden spoon
That’s it. Simple tools for a simple meal.
Can You Use a Slow Cooker Instead?
Yes, you can adapt this for a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. The slow cooker takes longer but requires less watching. It’s perfect when you’re at work all day.
Step-by-Step Cooking Instructions
Prep Your Ingredients (5 Minutes)
Rinse 1½ cups of brown lentils in cold water. Pick out any stones or debris. Set aside.
Slice 12 ounces of sausage into ½-inch rounds.
Dice one large onion. Mince 4 cloves of garlic. Chop 2 carrots and 2 celery stalks.
Build Flavor (5 Minutes)
Turn your pressure cooker to sauté mode. Add 1 tablespoon of olive oil.
Toss in the sausage. Brown it for 3-4 minutes. You want some color on the edges. Remove the sausage and set aside.
Add the onions, carrots, and celery to the pot. Cook for 2 minutes until soft. The vegetables should smell sweet. Add the garlic. Cook for 30 seconds.
This step builds the flavor base. Don’t skip it.
Add Everything Else (2 Minutes)
Pour in the rinsed lentils. Add the browned sausage back in.
Add 4 cups of chicken broth. Toss in a bay leaf, 1 teaspoon of dried thyme, salt, and pepper.
Stir everything together. Make sure the lentils are covered by liquid.
Pressure Cook (15 Minutes)
Close the lid. Make sure the valve is set to “sealing.”
Set the pressure cooker to high pressure for 15 minutes.
The pot takes 5-10 minutes to come to pressure. Then the actual cooking begins. The display counts down from 15 minutes.
When time is up, let the pressure release naturally for 10 minutes. This means you do nothing. Just wait.
After 10 minutes, turn the valve to “venting.” This releases the remaining pressure. It takes about 2 minutes.
Final Touches (2 Minutes)
Open the lid. The lentils should be tender. The liquid should be thick but not dry.
If it’s too thick, add ½ cup of broth or water. If it’s too thin, turn on sauté mode. Simmer for 3-5 minutes until it thickens.
Taste and adjust the salt and pepper. Remove the bay leaf.
Your lentils and sausage are ready to eat.
Delicious Variations to Try
Make It a Lentil Soup Recipe
Want a thinner consistency? Add 2 extra cups of broth. This creates a hearty sausage soup. It’s perfect with crusty bread on the side.
Add a can of diced tomatoes for a richer soup. The tomatoes add acidity and brightness.
Try a Red Lentil Stew
Swap brown lentils for red lentils. Reduce cooking time to 10 minutes. The result is a thick, creamy red lentil stew with sausage.
Add coconut milk at the end for a creamier texture. Curry powder gives it an exotic twist.
Go for Sausage Stew Style
Add cubed potatoes and extra vegetables. Sweet potatoes work wonderfully. This turns your dish into a filling sausage stew.
Increase broth to 5 cups. Cook for 18 minutes instead of 15. The potatoes need extra time.
Make It Spicy
Use spicy Italian sausage or chorizo. Add red pepper flakes when you sauté the vegetables. A dash of hot sauce at the end wakes everything up.
Add Greens
Stir in fresh spinach or kale after cooking. The heat from the lentils wilts the greens in seconds. You get extra nutrients and color.
How to Serve This Dish
This meal works as a complete dinner on its own. The lentils provide protein and fiber. The sausage adds richness.
Serve it in wide bowls. Top with fresh parsley or cilantro. A squeeze of lemon juice brightens the flavors.
Great Side Dishes
- Crusty bread for dipping
- Simple green salad
- Roasted vegetables
- Steamed rice if you want more bulk
Storing Leftovers
This dish keeps well. Store in an airtight container in the fridge for up to 5 days.
The lentils absorb liquid as they sit. Add a splash of broth when reheating. Microwave for 2-3 minutes or reheat on the stove.
You can freeze portions too. Use freezer-safe containers. It lasts 3 months frozen. Thaw overnight in the fridge before reheating.
Troubleshooting Tips
Lentils Are Mushy
You cooked them too long. Next time, reduce the cooking time by 2-3 minutes. Different lentil ages cook at different speeds. Older lentils take longer.
Lentils Are Crunchy
They need more time. Add ½ cup of liquid. Close the lid and cook for 3 more minutes on high pressure.
The Dish Is Too Watery
Turn on sauté mode after pressure cooking. Let it simmer uncovered for 5-10 minutes. The liquid evaporates and thickens naturally.
It Tastes Bland
Add more salt. Lentils absorb a lot of seasoning. A splash of vinegar or lemon juice also helps. Acid makes flavors pop.
Sausage Is Tough
Pre-cooked sausage can get rubbery if overcooked. Next time, add it in the last 5 minutes of cooking instead.
Frequently Asked Questions
Do I need to soak lentils before cooking?
No. Lentils don’t need soaking. Just rinse them under cold water. This removes dust and debris.
Can I use frozen sausage?
Yes, but thaw it first. Frozen sausage releases too much water during cooking. This makes your dish watery.
What if I don’t have a pressure cooker?
Use a regular pot on the stove. Cook lentils with sausage for 35-40 minutes on low heat. Stir occasionally. Add water if it gets too dry.
How do I know when lentils are done?
They should be tender but not falling apart. Taste one. It should be soft all the way through with no hard center.
Can I make this vegetarian?
Absolutely. Skip the sausage. Add mushrooms or extra vegetables instead. Use vegetable broth. Add smoked paprika for depth.
Is this recipe healthy?
Yes. Lentils are packed with protein, fiber, and iron. They help control blood sugar and support heart health. Sausage adds fat and protein. Choose chicken or turkey sausage for a leaner option.
Can I double the recipe?
Yes, but don’t fill your pressure cooker more than two-thirds full. This is a safety rule. The food needs room to expand.
Why This Recipe Works Every Time
Pressure cooking makes lentils foolproof. The sealed environment prevents burning. Everything cooks evenly.
The sausage adds fat and flavor to the lentils. This keeps them from tasting plain. The vegetables add sweetness and texture.
One pot means easy cleanup. You’re not juggling multiple pans. Everything comes together in less than 30 minutes.
This meal works for busy weeknights. It feeds a family of four easily. Leftovers taste even better the next day.
Final Thoughts
Cooking lentils and sausage in a pressure cooker is simple. You need basic ingredients and minimal effort. The result is a warm, filling meal that satisfies everyone.
Start with this basic recipe. Once you master it, try the variations. Make a creamy red lentil stew one night. Try a hearty lentil soup recipe the next.
The best part? You’ll have dinner on the table in 30 minutes. No takeout needed. No complicated steps. Just good, home-cooked food.
Try this recipe tonight. Your family will ask for it again and again.