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Ingredients
1/2 Pound Italian sausage, casing removed, crumbled
3/4 Cup onion, diced
1/2 Cup pearl barley
3 Garlic cloves
3 Quarts chicken stock
1 Cup lentils
1 Chicken breast, split with bone, uncooked
1/2 Cup parsley, chopped
1 (15 oz) Can garbanzo beans (chick peas) with juice
1/2 to 1 Pound fresh or frozen spinach
1 Cup mild to medium salsa
2 Tablespoons olive oil
Instructions
Place 1 tablespoon olive oil in cooker. Cook sausage, drain, and set aside. Add one tablespoon olive oil to pressure cooker and saut� onion & garlic, do not brown. Add barley and sauce one minute. Add browned sausage, lentils, uncooked chicken breast and parsley to cooker then add enough chicken stock to cover ingredients in cooker. Close lid and bring to high pressure then lower heat on stove and cook for 9 minutes. Remove from heat and release pressure using quick release method, (or if time allows, pressure can be released naturally). Open cooker and remove chicken, shred meat and return to cooker. Add remaining chicken stock, beans, spinach and salsa to soup mixture and heat thoroughly.