Pressure Cooker Italian Chicken Soup

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Healthy: Pressure Cooker Italian Chicken Soup
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Servings: 8
olive oil
Italian turkey sausage links, casings removed
onion, diced
garlic, minced
pearl barley
green lentils
bone-in chicken breast half, skin removed
chopped fresh parsley
chicken stock
chickpeas (garbanzo beans), drained
fresh spinach leaves, chopped
mild salsa
  1. 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.
  2. 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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