Pressure Cooker Italian Chicken Soup

Ingredients

• 15 ounce garbanzo beans drained canned (garbanzo beans)
• 1  chicken breast bone-in skinless
• 3 cups chicken stock see 
• 1 cup green lentils 
• 0.5 cup parsley fresh chopped
• 3 cloves garlic minced
• 2 teaspoons olive oil 
• 1 medium onion diced
• 0.5 cup quick-cooking barley 
• 1 cup salsa 
• 4  turkey sausage italian
• 16 ounce pkt spinach fresh chopped

Equipment

• pressure cooker

Directions

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. Return sausage to pressure cooker.
6. 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.
7. 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.
8. Add garbanzo beans, spinach and salsa; stir to blend and heat through before serving.