Pressure Cooker Italian Chicken Soup

Pressure Cooker Italian Chicken Soup

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."
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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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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.

Reviews

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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...

*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...

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

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...

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!

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...

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