Shrimp & Sausage Lentil Pressure Cooker Soup

So I went to Trader Joe's with the hopes to make gumbo, and came home with no tomatoes, no flour, no okra and I bought lentils and potatoes so I have a completely unique soup! :) This is NOT low fat, but it is full of nutrients & perfect for winter. Another plus, it is *almost* vegetarian (minus the shrimp). It is absolutely delicious and only got better with time. This will last at least a few days in the fridge and can freeze for up to 6 months.


1 lb fingerling potatoes

1 qt chicken broth

14.5 oz mirepoix (carrot, onion, celery)

2 cups hot water

4 tablespoon coconut oil

4 tablespoon butter

1 bell pepper

4 oz long grain rice

12 oz lentils (pre cooked)

1 lb shrimp

4 vegan sausage

Umami seasoning + hot sauce


Chop all veggies into small pieces

Chop vegan sausage into small pieces

In Instant Pot (or pressure cooker), heat coconutl oil and saute sausage

Once browned, add mirepoix and bell pepper

Add 2 tablespoon of butter and seasonings

Add lid and saute for 5-10 minutes

Once reduced, add in chicken stock, water, hot sauce, remaining butter, rice, lentils, and shrimp

Pressure cook on medium for 35-40 minutes (no pressure cooker? you can simmer in a dutch oven on a stove for 3-4+ hours, stirring occasionally)

Remove lid once safe, and stir well. VOILA!

Optional: top with heavy whipping cream; (I was debating making this into another chowder but it came out SO delicious as soup)

Enjoy this recipe and let me know if you give it a try!

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