
Ingredients:
- 1 Tbsp olive oil
- 1 (12 oz) package beef smoked sausage, cut into quarter inch dice
- 1 onion, diced
- 3 stalks of celery, diced
- 4 garlic cloves, diced
- 2 1/2 cups chicken broth
- 1 cup brown/green lentils
- 1/2 cup quinoa
- 1 (14.5 oz) can petite diced tomatoes
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp oregano
- 2 chipotle peppers in adobo sauce
Directions:
- Turn Instant Pot to saute setting. When display says hot add in the oil and swirl it around. Add in the smoked sausage and brown for about 4 minutes. Add in the onion and saute for 3 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the lentils. Dump in the tomatoes, sugar, pepper, garlic powder and red pepper flakes. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 5 minutes for al dente lentils or 7 minutes for soft lentils. Let pot sit for 5 minutes and then move valve to venting and remove the lid.
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