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.