Ingredients
2 tablespoons Olive Oil
1 piece bone-in chicken breast half, skin removed
1/2 cup Italian Parsley- Chopped
3 cups Chicken Stock
4 links Italian Sausage, casings removed
1 can Garbanzo Beans (15 oz can)
3 cloves Garlic, minced
1/2 cup Pearl Barley
1 cup Green Lentils
1 cup Mild Salsa
1 bag Fresh Spinach Leaves, chopped (16 oz.)
1 piece White Onion, medium
Preparation
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.
