Ingredients
2tspolive oil
4Italian turkey sausage links,casings removed
1medium onion,diced
3garlic cloves,minced
½cuppearl barley
1cupgreen lentils
1chicken breast half,bone-in, skin removed
½cupparsley,fresh, chopped
3cupschicken stock
15ozchickpeas,(1 can) garbanzo beans, drained
16ozspinach leaves,(1 bag) fresh, chopped
1cupsalsa,mild
Preparation
Heat 1 teaspoon of olive oil in a pressure cooker over medium heat. Add the 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 the pressure cooker. Cook the onion and garlic until the onion is transparent. Add barley and stir for 1 minute. Return sausage to pressure cooker.
Add the lentils, chicken, parsley, and chicken stock to the cooker, adding enough stock to completely cover the chicken. Close cover securely, and place pressure regulator on the vent pipe.
Bring the pressure cooker to full pressure over high heat for about 15 minutes. Reduce heat to medium-high and cook for 9 minutes. The pressure regulator should maintain a slow steady rocking motion. Adjust heat if necessary.
Remove the pressure cooker from heat. Use quick-release following manufacturer’s instructions, or allow pressure to drop on its own.
Open the cooker and remove the chicken. Shred the meat and return to soup. Add the garbanzo beans, spinach, and salsa.
Stir to blend and heat through before serving.
