Pressure Cooker Chicken and Sausage Soup

• 2 Tbsp. olive oil
• 1/2 lb. bulk Italian sausage
• 1 onion, chopped
• 1/2 cup pearl barley
• 3 cloves garlic, minced
• 12 cups chicken stock
• 1 cup lentils, sorted and rinsed
• 1 boneless, skinless chicken breast
• 9 oz. pkg. frozen spinach, thawed and drained
• 1 cup salsa

Place 1 Tbsp. olive oil in cooker; heat using brown function or heating over medium high heat. Cook sausage, drain, and set aside. Add remaining 1 Tbsp. olive oil to pressure cooker and saute onion and garlic for 2 minutes, stirring frequently. Add barley and saute one minute longer. Add browned sausage, lentils, uncooked chicken breast, then add enough chicken stock to cover ingredients in cooker.

Close lid, bring to high pressure then cook for 9 minutes. Remove from heat and release pressure naturally, with quick-release valve or cold-water method for old-fashioned cookers. Open cooker lid. Remove chicken, shred meat and return to cooker. Add remaining chicken stock, beans, thawed spinach and salsa to soup mixture, close lid, bring to high pressure, and cook for 2 minutes. Reduce pressure, remove lid, and serve. 6-8 servings