instant pot chicken barley soup recipe
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Easy Instant Pot Chicken Barley Soup

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Instant Pot Chicken Barley Soup is a hearty soup, perfect as the weather turns cooler. Warm and savory, perfect for a meal or server with a sandwich or salad.

bowl of chicen barley soup with carrots

Frost covers the ground and the days are shorter. This is the perfect time to serve up a bowl of this inviting Instant Pot Chicken Barley Soup. And, to make it even more perfect, you can decide to have it at the last minute because it is mahe in your Instant Pot, so that means quick and easy to pull together the perfect hot, hearty meal for your family.

What You’ll Love This Chicken and Barley Instant Pot Soup

  • EASY – Simple ingredients that are easy to prepare
  • FAST – Although this chicken barley soup tastes like you’ve been cooking it all day, it only takes about 40 minutes cook time.
  • Warm Comfort food.
  • One Pot cooking

Equipment Needed to Make Hearty Chicken and Barley Soup

  • Instant Pot – This appliance is now considered a kitchen essential. I recommend purchsing a larger size of Instant Pot because you will want to make enough to freeze. You can get one that is basically just an instant pot or if you want to cut down on the number of appliances taking up counter space in your kitchen, I recommend getting one with multipe functions. Many of the newer pots include functions such as: air fryer, saute, slow cooker, sous vide, steamer, rice cooker….. Here are some great options for equally great prices.

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Ingredients for Your Instant Pot Chicken Barley Soup

  • 1/2 medium onion, diced
  • 2 tablespoon oil
  • 1.5 lbs. boneless chicken breast, (about 2 breasts)
  • 1 tablespoon minced garlic
  • 1 teaspoon sea salt
  • 2 sprigs dried thyme, leaves removed from stem
  • ½ teaspoon ground white pepper
  • 64 oz. chicken broth or stock
  • 1 cup quick pearled barley
  • 1 tablespoon dried parsley flakes
  • 1 cup sliced carrots, frozen or canned
  • 2 tablespoons corn starch mixed with 2 tablespoons cold water (this is called a slurry), optional for a thicker soup
ingredients for instant pot chicken barley soup

How to Make Instant Pot Chicken Barley Soup

  1. Turn your Instant Pot on to Sauté mode. Add to your Instant Pot your oil and allow it to get hot. Add your onions and sauté for about 3-5 minutes until softened.
  2. Turn your Instant Pot off by selecting cancel. Add in your chicken breasts (whole), minced garlic, salt, thyme, white pepper, and chicken broth. Stir together.
  3. Place the lid on your Instant Pot and close the sealing valve by pushing it away from you. Selected pressure cooks for 7 minutes.
  4. Once the time has completed, do a natural release by not opening the sealing valve. Once the silver pin has dropped, you may open the lid.
  5. With tongs, remove the chicken breast from the instant pot, and transfer to a cutting board. Cut the chicken into cubes. 
  6. Add your chicken back to the Instant Pot including the barley, parsley, and carrots.
  7. Select sauté mode to bring it to a boil to cook the barley. Place the lid on and close the sealing valve to lock in the heat. Allow it to cook for about 15 minutes with the lid on.
  8. Add in your slurry now if you want to thicken your soup. Mix well.
  9. Transfer to your soup bowl and enjoy!
chickenbarleysoupprocesscollage

What to Serve With Your Chicken Barley Instant Pot Soup

  • For extra yumminess, try making your own chicken stock. Make extra and you can freeze to use for your next recipe.
  • Squeeze some lemon juice into your soup at the end of the cooking time. Lemon always adds just the right touch to chicken based soups.
  • You can choose to use fresh carrots if you like. Just cook them to an al dente state before adding.

How to Store and Reheat Instant Pot Chicken Barley Soup

Best Way to Store Homemade Chicken Barley Soup

You can store your soup in the fridge for up to 5 days. Place in airtight containers, either individuals or a large size.

Can I Freeze my Chicken With Barley Soup?

Yes, you can freeze this soup. It is best to freeze in individual serving sizes in airtight freezer containers. That way you can pull out as much as you need for a last minute meal.

How Long Can my Barley and Chicken Soup Soup be Frozen?

You can freeze your homemade soup for about three months. It will actually last longer but the flavor and quality will not be as good over a longer time.

How to Reheat This Hearty Chicken Soup?

If reheating out of the refrigerator, simply pop in your microwave, uncovered for about 2 minutes for single servings or about 5 minutes for a larger bowl size. Times will vary depending on your microwave so be sure to keep checking on the soup until it is the right temperature for you.

If heating from a frozen state, allow to thaw first or thaw on defrost cycle of the microwave before heating.

Of course, you can also reheat on your stovetop as well.

bowl of barley and chicken soup cooked in instant pot

Instant Pot Barley Soup With Chicken FAQ

Can I use my own homemade chicken stock in this recipe for Instant Pot Chicken Barley Soup?

Yes, if you have a favorite recipe for making your own broth, definitely use it.

Can I use either fresh of frozen herbs interchangably in this recipe?

Yes, substitute dry herbs or fresh in the recipe.

Can I Use Leftover Chicken in the Chicken Barley Soup?

Yes, if you have chicken leftover from another meal it is perfectly okay to use it in place of the fresh chicken.

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chicken barley soup in bowl

Instant Pot Chicken Barley Soup

Warm, hearty chicken and barley soup is the perfect meal for a cold winter day.
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: chicken,barley,instant pot,soup
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 people
Calories: 395kcal

Equipment

  • Instant Pot

Ingredients

  • ½ medium onion (diced)
  • 2 tablespoons oil
  • pounds boneless chicken breasts (about 2 breasts)
  • 1 tablespoon garlic (minced)
  • 1 teaspoon sea salt
  • 1 sprigs dried thyme leaves
  • ½ teaspoon ground white pepper
  • 64 ounces chicken broth
  • 1 cup quick pearled barley
  • 1 tablespoon dried parsley flakes
  • 1 cup sliced carrots (frozen or canned)
  • 2 tablespoon corn starch (mixed with 2 tablespoons water to form a slurry. This is optional if you prefer a thicker soup)

Instructions

  •  Turnyour Instant Pot on to Sauté mode. Add to your Instant Pot your oil and allowit to get hot. Add your onions and sauté for about 3-5 minutes until softened.
  •  Turnyour Instant Pot off by selecting cancel. Add in your chicken breasts (whole),minced garlic, salt, thyme, white pepper, and chicken broth. Stir together.
  • Place the lid on your Instant Pot and close the sealing valve by pushing it away from you. Selectedpressure cooks for 7 minutes.
  • Once the time has completed, do a natural release by not opening the sealing valve.Once the silver pin has dropped, you may open the lid.
  • Withtongs, remove the chicken breast from the instant pot, and transfer to acutting board. Cut the chicken into cubes. 
  • Add your chicken back to the Instant Pot including the barley, parsley, and carrots. Select sauté mode to bring it to a boil to cook the barley. Place the lid on and closethe sealing valve to lock in the heat. Allow it to cook for about 15 minuteswith the lid on.
  • Addin your slurry now if you want to thicken your soup. Mix well.
  • Transfer to your soup bowl and enjoy!
     

Nutrition

Serving: 1serving | Calories: 395kcal | Carbohydrates: 33g | Protein: 29g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1586mg | Potassium: 681mg | Fiber: 6g | Sugar: 2g | Vitamin A: 3678IU | Vitamin C: 24mg | Calcium: 56mg | Iron: 2mg

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