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Way of cooking of Pressure Cooker Italian Chicken Soup, any help please?
Tags: chicken, cooker, Italian, Pressure, recipe, Soup
Pressure Cooker Italian Chicken Soup Prep Time: 25 Min Cook Time: 25 Min Ready In: 50 Min Servings: 08 Ingredients • 2 teaspoons olive oil • 4 Italian turkey sausage links, casings removed • 1 medium onion, diced • 3 cloves garlic, minced • 1/2 cup pearl barley • 1 cup green lentils • 1 bone-in chicken breast half, skin removed • 1/2 cup chopped fresh parsley • 3 cups chicken stock • 1 (15 ounce) can chickpeas (garbanzo beans), drained • 1 (16 ounce) bag fresh spinach leaves, chopped • 1 cup mild salsa Directions Heat 1 teaspoon olive oil in a pressure cooker over intermediate heat. Add sausage beef, and prepare nourishment until browned, shattering it into crumbles. Remove sausage to a plate and drain oil. Add another 1 teaspoon of olive oil to force cooker; prepare nourishment onion and garlic until onion is transparent. Add barley and mix 1 minute. Return sausage to pressure cooker. Add lentils, pullet, parsley, and pullet supply to cooking appliance, supplementing sufficient supply to absolutely cover chicken. Close cover securely; location force controller on vent pipe. Bring pressure cooker to full force over high heat (this may take 15 minutes). Reduce heat to intermediate high; prepare nourishment for 9 minutes. Pressure controller should sustain a slow stable rocking motion; adapt heat if necessary. Remove pressure cooker from heat; use quick-release next manufacturer's directions or permit force to fall on its own. Open cooking appliance and eliminate chicken; shred beef and come back to soup. Add garbanzo beans, spinach and salsa; mix to combine and heat through before serving. Nutritional Information Amount per Serving Calories: 226 Total Fat: 4.3g Cholesterol: 27mg
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