Lentil and Chorizo Stew - in a Flash with InstantPot

Nancy Olah

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Prep Time 10

Cook Time 18

Total Time 28

Servings: 6

Course: Easy Weeknight Meals

Cuisine: Spanish

1 onion chopped
3 stalks celery diced
2 carrots diced
1 cup cherry tomatoes quartered
3 garlic cloves pressed
1 cup brown or green lentils rinsed
1 Bay leaf
2 Lightlife Chorizo Smart Sausages quartered lengthwise and cut into irregular chunks
2 cups baby spinach washed well and coarsely chopped
1/2 teaspoon hot pepper flakes
1/2 teaspoon smoked paprika
1/2 cup vegetable stock
1/3 cup red wine
4 cups water
1/2 teaspoon salt
Freshly ground black pepper

Put all of the ingredients except the black pepper into a 6 qt. Instant Pot, stir to combine, and secure the lid.
Using the manual setting, set the Instant Pot to cook on high pressure for 18 minutes. (The Instant Pot will take about 10 minutes to come to full pressure, and after cooking for 18 minutes, you can either release all the steam if you're in a hurry to eat, or just let it cool down on its own - which I think is easier and safer!)
Remove the Bay leaf before serving, and top each bowl with some freshly ground black pepper.