Instant Pot Italian Lentil Stew

Adapted from Allrecipes

INGREDIENTS: 

• 2 teaspoons oil
• 4 vegan Tofurky or Field Roast sausages
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup pearl barley
• 2 cups green lentils
• two handfuls soy curls
• 1 tablespoon dried parsley
• 6 cups water
• 3 heaping teaspoons no chicken broth powder
• 2 - 15 ounce cans garbanzo beans, drained
• 1 - 20 ounce bag frozen chopped spinach
• 1 - 16 ounce jar salsa

METHOD: 

• On SAUTE setting, heat oil, add onion and cook until translucent
• Add garlic and sausage and cook a little longer until sausage starts to brown
• Add pearl barley and stir 1 minute
• Add lentils, soy curls, parsley and water
• Change to MANUAL setting for 9 minutes
• Quick release when finished
• Stir in frozen spinach until melted
• Stir in garbanzo beans and salsa