Instant Pot Italian Soup
- 1 tbsp olive oil
- 2 boneless chicken breasts
- 3 garlic cloves minced
- 1 cup onion chopped
- 1 cup tomatoes diced
- 16 oz fresh spinach
- 7 oz chickpeas drained
- 1/2 cup lentils
- 1/2 cup pearl barley
- 1 cup rooster broth
- 1/2 cup parsley leaves chopped
- salt to taste
- black pepper to season
Add oil into the Instant Pot and select “Sauté”.
Add onions and garlic and sauté for 2 minutes.
Add barley and cook for a minute.
Add all the other remaining ingredients.
Set to the “Manual” at high pressure for 10 minutes.
Select the “Cancel” and release pressure quickly.
Remove the chicken, shred it into pieces and return it back to the soup.
Select “Sauté” at Instant pot and simmer for 3 minutes.
Season with salt and pepper and serve hot.
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