Pressure Cooker Italian Chicken Soup

Pressure Cooker Italian Chicken Soup

57
Julie M 2

"This recipe was given to me by my mom, but I've also tweaked it. I can't guarantee that it isn't from a cookbook somewhere--mom can't remember where it came from--but it's an old family favorite and a great soup for a fall day. Made in a pressure cooker, it takes approximately 20 minutes for a full, hearty meal. This soup also freezes beautifully."

Ingredients

50 m servings 245 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 527 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  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.
  2. 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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Reviews

57
  1. 71 Ratings

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Dont mess with the pressure cooker. I think in this instance it is way too much work. Plus having a soup simmering in the kitchen in the winter--sending its fragrance thru the house is a huge ...

I love this - used my trusty and favorite cooking method - the pressure cooker, absolutely wonderful. Very flavorful, and very quick. I was unsure about the barley and lentils - I added them d...

This soup is very rich and healthy! I used 5 Italian turkey sausage links and added black pepper and red pepper powder. It gave it a hint if spicyness. I also added one can of diced tomatoes wit...

First, let me say I do not have a pressure cooker, so used a slow cooker. Also, I was lazy and, rather than sautéing anything, I sliced the sausage and threw all of the ingredients into the slow...

Excellent! No modifications as mentioned by others. It's great just the way it is. The pressure cooker makes quick work of the chicken!

My husband loved this soup. It makes a very large portion & I only used 1/2 of the spinach (it seemed like a lot). After, I thought I should of added all 16oz since it cooks down so much...duh!

I have made this a few times a few slightly different ways but it's ALWAYS yummy! I admit I've never used a pressure cooker but I have used a SLOW cooker leaving it all day to cook and it was am...

*I made this for three on the stove top* I sautéed a small onion, 2 clv garlic, 1/4c chopped bell pepper and some chopped hamsteak (instead of sausage) in olive oil. I transferred this mix to sa...

Very nice suggestion for using up a pound of hot Italian turkey sausage. Tasty, even with a few substitutions because I didn't have some of the ingredients on hand (red lentils for green, canne...