Pressure Cooker Italian Chicken Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 3 cloves garlic minced
- 3 cups chicken stock
- 2 teaspoons olive oil
- 1 medium onion diced
- 1/2 cup chopped fresh parsley
- 1 (15 ounce) can chickpeas (garbanzo beans) drained
- 1/2 cup pearl barley
- 1 cup mild salsa
- 1 cup green lentils
- 4 italian turkey sausage links casings removed
- 1 bone-in chicken breast half skin removed
- 1 (16 ounce) bag fresh spinach leaves chopped
- Carbohydrate 40.3231970762817 g
- Cholesterol 5.40000000456489 mg
- Fat 3.02828540544174 g
- Fiber 12.0238356809198 g
- Protein 14.2770991453441 g
- Saturated Fat 0.725917300935598 g
- Serving Size 1 1 serving (295g)
- Sodium 458.45510249211 mg
- Sugar 28.2993613953619 g
- Trans Fat 0.262284727396036 g
- Calories 243 calories
Directions 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.
