Warm, hearty chicken and barley soup is the perfect meal for a cold winter day.
Course Soup
Cuisine American
Keyword chicken,barley,instant pot,soup
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 6people
Calories 395kcal
Equipment
Instant Pot
Ingredients
½mediumonion(diced)
2tablespoonsoil
1½poundsboneless chicken breasts(about 2 breasts)
1tablespoongarlic(minced)
1teaspoonsea salt
1sprigsdried thyme leaves
½teaspoonground white pepper
64ounceschicken broth
1cupquick pearled barley
1tablespoondried parsley flakes
1cupsliced carrots(frozen or canned)
2tablespooncorn 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.