Pressure Cooker Italian Chicken Soup
2 teaspoons olive oil
4 Italian turkey sausage links
1 medium onion
3 cloves garlic
½ cup pearl barley
1 cup green lentils
1 bone-in chicken breast half
½ cup chopped fresh parsley
3 cups chicken stock
1 (15 ounce) can chickpeas (garbanzo beans)
1 (16 ounce) bag fresh spinach leaves
1 cup mild salsa
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.
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