• 8servings
  • 25minutes
  • 268calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B9, C, E, P
MineralsManganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons olive oil

  2. 4 Italian turkey sausage links, casings removed

  3. 1 medium onion, diced

  4. 3 cloves garlic, minced

  5. 1/2 cup pearl barley

  6. 1 cup green lentils

  7. 1 bone-in chicken breast half, skin removed

  8. 1/2 cup chopped fresh parsley

  9. 3 cups chicken stock

  10. 1 (15 ounce) can chickpeas (garbanzo beans), drained

  11. 1 (16 ounce) bag fresh spinach leaves, chopped

  12. 1 cup mild salsa

Instructions Jump to Ingredients ↑

  1. 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.


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