pressure cooker italian chicken soup

Ingredients

• Servings: 8
• 2 teaspoons olive oil
• 4 italian turkey sausage links, casings removed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1/2 cup pearl barley
• 1 cup green lentils
• 1 bone-in chicken breast half, skin removed
• 1/2 cup chopped fresh parsley
• 3 cups chicken stock
• 1 (15 ounce) can chickpeas (garbanzo beans), drained
• 1 (16 ounce) bag fresh spinach leaves, chopped
• 1 cup mild salsa

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• heat 1 teaspoon olive oil in a pressure cooker over medium heat. add sausage meat, and cook until browned, breaking it into crumbles. remove sausage to a plate and drain oil. add another 1 teaspoon of olive oil to pressure cooker; cook onion and garlic until onion is transparent. add barley and stir 1 minute. return sausage to pressure cooker. add lentils, chicken, parsley, and chicken stock to cooker, adding enough stock to completely cover chicken. close cover securely; place pressure regulator on vent pipe. bring pressure cooker to full pressure over high heat (this may take 15 minutes). reduce heat to medium high; cook for 9 minutes. pressure regulator should maintain a slow steady rocking motion; adjust heat if necessary.
• remove pressure cooker from heat; use quick-release following manufacturer's instructions or allow pressure to drop on its own. open cooker and remove chicken; shred meat and return to soup. add garbanzo beans, spinach and salsa; stir to blend and heat through before serving.