Lentil Soup with Sausage

 Ingredients

• Olive oil1 
• yellow onion, chopped
• Kosher salt and black pepper
• 1 pound hot or sweet Italian sausage(casingremoved)
• 2 tsp chopped garlic 
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• pinch of red-pepper flakes
• ¾ cup dry white wine1 
• 14oz can fire roasted crushed tomatoes
• 8 cups chicken stock
• 2 cups dried lentils
• 1 bay leaf
• handful baby spinach chopped 
• 1 TBSP red wine vinegar

Directions

1. Cover the bottom of instapot with a thin layer of olive oil. 
2. Add the onion and season lightly with salt. 
3. Saute until the onion is softened and translucent - approx 5 minutes
4. Add the sausage. Break up the sausage and cook until brown, about 5 minutes.
5. Add garlic, onion and garlic powders, thyme, oregano, red-pepper flakes and pepper. 
6. Stir to combine and continue to saute for 1 minute
7. Add the wine and scraping the bottom of the pot to remove any browned bits. 
8. Simmer until reduced by half, about 5 minutes.
9. Add the tomatoes and their juices and the stock, lentils and bay leaf. Season generously with pepper and stir 
10. Cover and set steam valve to sealed position. 
11. Cook on high pressure for 10 minutes. Let release naturally for 5 minutes, then release the remaining pressure manually.
12. stir in the greens and cook until wilted and tender
13. Stir in vinegar and salt and pepper to taste

Recipe from NYTimes Pressure Cooker Lentil Soup with Sausage