Pressure Cooker Italian Chicken Soup recipe

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1. Angelina
   

    Pressure Cooker Italian Chicken Soup
   Prep Time: 25 Min
   Cook Time: 25 Min
   Ready In: 50 Min
   Servings: 08
   Ingredients
   • 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
   Directions
   Heat 1 teaspoon olive oil in a pressure cooker over intermediate heat. Add sausage beef, and prepare nourishment until browned, shattering it into crumbles. Remove sausage to a plate and drain oil. Add another 1 teaspoon of olive oil to force cooker; prepare nourishment onion and garlic until onion is transparent. Add barley and mix 1 minute. Return sausage to pressure cooker. Add lentils, pullet, parsley, and pullet supply to cooking appliance, supplementing sufficient supply to absolutely cover chicken. Close cover securely; location force controller on vent pipe. Bring pressure cooker to full force over high heat (this may take 15 minutes). Reduce heat to intermediate high; prepare nourishment for 9 minutes. Pressure controller should sustain a slow stable rocking motion; adapt heat if necessary.
   Remove pressure cooker from heat; use quick-release next manufacturer's directions or permit force to fall on its own. Open cooking appliance and eliminate chicken; shred beef and come back to soup. Add garbanzo beans, spinach and salsa; mix to combine and heat through before serving.
   Nutritional Information
   Amount per Serving Calories: 226
   Total Fat: 4.3g
   Cholesterol: 27mg

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