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- 1/2 Pound Italian Sausage, Casing Removed, Crumbled
- 3/4 Cup Diced Onion
- 1/2 Cup pearl barley *
- 3 cloves garlic
- 3 Quarts chicken stock
- 1 Cup Lentils
- 1 Chicken Breast, Split With Bone, Uncooked
- 1/2 Cup parsley, Chopped
- 1 Can (15 Oz.) Garbanzo (chick Peas) And Juice
- 1/2 - 1 Lb. Fresh or Frozen spinach
- 1 Cup Mild to Medium Salsa
- 2 Tablespoons olive oil
Place 1 Tablespoon olive oil in Cooker. Cook Sausage,Drain, And Set Aside. Add One Tablespoon olive oil to Pressure CookerAnd Saut? Onion And garlic. do Not Brown. Add Barley And Sauce OneMinute. Add Browned Sausage, Lentils, Uncooked Chicken Breast AndParley to Cooker Then Add Enough chicken stock to Cover Ingredients InCooker. Close Lid, Bring to High Pressure Then Lower Heat on Stove AndCook For 9 Minutes. Remove From Heat And Release Pressure CookingCold-water Release Method According to Manufacturer's Directions (orIf Time Allows, Pressure Can be Released Naturally). Open Cooker.Remove Chicken, Shred Meat And Return to Cooker. Add Remaining ChickenStock, beans, spinach And Salsa to Soup Mixture And Heat Thoroughly.