CopyCat Carrabba’s Italian Grill Instant Pot Sausage Lentil Soup

Ingredients

2 tablespoons olive oil
1 pound Italian sausage, casings removed
1 large onion, diced
2 large carrots, diced
2 stalks celery , diced
2 tablespoons tomato paste
14.5 ounces diced tomatoes
3 cloves garlic, minced
1 bay leaf
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 cup dried green , rinsed and drained
6 cups chicken broth
Salt and black pepper to taste

Directions

Set your Instant Pot to the sauté function. Add olive oil, and when it’s hot, add the Italian sausage. Break it up with a spoon and cook until browned, about 5 minutes. Remove any excess fat if necessary.

Add the diced onion, carrots, and celery to the Instant Pot. Sauté for about 3-4 minutes until the vegetables begin to soften.

Stir in the tomato paste and cook for an additional 2 minutes to enhance its flavor and reduce any raw taste.

Add the minced garlic, bay leaf, dried rosemary, and dried thyme. Sauté for another 1-2 minutes until the garlic becomes fragrant.

Stir in the lentils and diced tomatoes (with their juice). Mix everything together.

Pour in the chicken broth, ensuring it covers all the ingredients. Stir well, scraping the bottom of the pot to release any browned bits.

Cancel the sauté function, secure the Instant Pot lid, and set it to pressure cook on high for 8-10 minutes. Ensure the steam release valve is sealed.

Once the cooking cycle is complete, allow for a natural pressure release for about 10-15 minutes. Carefully open the steam release valve afterward to release any remaining pressure.

Open the Instant Pot lid, and remove the bay leaf. Season the soup with salt and black pepper to taste. Stir well.

Ladle the soup into bowls, and serve it hot. Optionally, garnish with fresh herbs or grated Parmesan cheese for extra flavor.