Pressure cooker chicken and sausage soup

    Pressure cooker chicken and sausage soup


    70 people made this

    About this recipe: This recipe was given to me by my mum, but I've tweaked it a bit. It's an old family favourite and a great soup for an autumn day. Made in a pressure cooker, it takes only 20 minutes for a full, hearty meal. This soup also freezes beautifully.

    Serves: 8 

    • 2 teaspoons olive oil, divided
    • 2 Italian sausages, casings removed
    • 1 medium onion, diced
    • 3 cloves garlic, minced
    • 100g (4 oz) pearl barley
    • 200g (7 oz) green lentils
    • 1 chicken breast - bone-in, skin removed
    • handful chopped fresh parsley
    • 750ml (1 1/4 pints) chicken stock
    • 1 (400g) tin chickpeas, drained
    • 1 (500g) bag fresh spinach, chopped
    • 225g (8 oz) shop-bought salsa, such as Discovery

    Prep:25min  ›  Cook:25min  ›  Ready in:50min 

    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 any dripping.
    2. Add remaining 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 stock to cooker, adding enough stock to completely cover chicken.
    3. 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.
    4. Remove pressure cooker from heat; use quick-release method following manufacturer's instructions or allow pressure to drop on its own. Open cooker and remove chicken; shred meat and return to soup. Add chickpeas, spinach and salsa; stir to blend and heat through before serving.

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