Pressure Cooker Italian Chicken Soup
Serves: 6
Terence Turner
1 January 1970
Based on User reviews:
51
Spice
54
Sweetness
49
Sourness
33
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tsps
Olive Oil1 medium
Onion (diced)3 cloves
Garlic (minced)1 cup
Pearl Barley1 cup
Green Lentils1 cup
Parsley (chopped fresh)3 cups
Chicken Stock1 cup
Mild SalsaDirections:
1
Heat 1 teaspoon olive oil in a pressure cooker over medium heat
2
Add sausage meat, and cook until browned, breaking it into crumbles
3
Remove sausage to a plate and drain oil
4
Add another 1 teaspoon of olive oil to pressure cooker; cook onion and garlic until onion is transparent
5
Add barley and stir 1 minute
6
Return sausage to pressure cooker
7
Add lentils, chicken, parsley, and chicken stock to cooker, adding enough stock to completely cover chicken
8
Close cover securely; place pressure regulator on vent pipe
9
Bring pressure cooker to full pressure over high heat (this may take 15 minutes)
10
Reduce heat to medium high; cook for 9 minutes
11
Pressure regulator should maintain a slow steady rocking motion; adjust heat if necessary
12
Remove pressure cooker from heat; use quick-release following manufacturer's instructions or allow pressure to drop on its own
13
Open cooker and remove chicken; shred meat and return to soup
14
Add garbanzo beans, spinach and salsa; stir to blend and heat through before serving