Ingredients
1 tablespoon olive oil3/4 pound bulk Italian sausage1 small onion, chopped1 celery rib, chopped1 medium carrot, chopped1 carton (32 ounces) beef broth1 can (14-1/2 ounces) diced tomatoes, undrained1 cup dried lentils, rinsed1 cup chopped fresh spinach1 cup dry red wine or additional beef broth1 garlic clove, minced1/2 teaspoon salt1/2 teaspoon pepperGrated Parmesan cheese, optional
Preparation
Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add sausage, onion, celery and carrot. Cook until sausage is no longer pink and vegetables are tender, 6-8 minutes, breaking meat into crumbles; drain. Press cancel. Return all to pressure cooker.
Add broth, tomatoes, lentils, spinach, wine, garlic, salt and pepper. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. If desired, serve with cheese.
