PRESSURE COOKER ITALIAN CHICKEN SOUP


2 tsp. olive oil
4 Italian turkey links, casing removed
1 medium onion, diced
3 cloves garlic, minced
½ cup pearl barley
1 cups greens lentils
1 bone-in chicken breast half, skin removed
½ cup fresh chopped parsley
3 cups chicken stock
1 (15-oz.) can chickpeas
1 (16-oz.) bag fresh spinach leaves, chopped
1 cup mild salsa


1. Heat 1-tsp. 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 tsp., 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 lentil’s, chicken, parsley, and chicken stock to cooker, adding enough stock to completely cover the chicken. Close cover securely: place pressure regulator on vent pipe. Bring pressure cooker to full pressure over high heat (this nay takes 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 manufacture instruction or allow pressure to drop on its own. Open cooker and remove chicken and shred meat and return to soup; add garbanzo beans, spin salsa stir to blend and heat through before serving.



Yield: 8 servings.