LEMONY CHICKEN SOUP WITH SPINACH

Ingredients:
3 pound - chicken parts, preferably thighs, skinned
3 - large ribs celery, cut into 1-inch slices
4 - large carrots, peeled and cut into 1-inch chunks
3 & 1/2 cups - thinly sliced leeks or coarsely chopped onions
1 & 1/2 pounds - fresh spinach, trimmed, chopped, and thoroughly rinsedor two 10-ounce packages frozen chopped spinach
4 cups - chicken broth
1 tbsp - butter or oil
1/2 cup - pearl barley, rinsed
2 - large bay leaves
1/4 tsp - dried thyme leaves
1/4 cup - minced fresh dill
4 to 5 tbsp - freshly squeezed lemon juice (from 2 juicy lemons)
4 cups - water
salt to taste
HOW TO COOK:
Over medium-high heat, heat the butter in the cooker until it begins to foam.
Cook the leeks, stirring frequently, until they soften, about 5 minutes.
(If using onions, for a sweeter taste, cook them, covered, over low heat for an additional 5 minutes, stirring from time to time.)
Add the water and bring to a boil as you prepare and add the chicken parts, celery, carrots, barley, bay leaves, thyme and salt.
Lock the lid in place.
Over high heat, bring to high pressure.
Lower the heat to maintain high pressure and cook for 12 minutes.
Quick-release the pressure by setting the cooker under cold, running water.
Remove the lid, tilting it away from you to allow any excess steam to escape.
With a slotted spoon, transfer the chicken parts to a cutting board.
Taste the barley, and if it is still hard (it should be chewy but tender), return to high pressure for 3 minutes more.
Spoon off any fat visible on the surface.
Remove the bay leaves and discard.
Stir in the chicken broth and salt to taste and bring to a boil.
Add the spinach and boil the soup over medium heat until the spinach is tender, about 2 minutes for fresh and 5 minutes for frozen.
When the chicken is cool enough to handle, remove the meat from the bone and chop or shred it into bite-sized pieces.
Return to the cooker.
When the chicken is good and hot, turn off the heat and stir in the dill, lemon juice and salt to taste.
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