Experience comfort in a bowl with our Instant Pot Chicken Barley Soup. This wholesome recipe combines tender chicken, hearty barley, and a medley of vegetables, all seamlessly cooked in the Instant Pot for a quick and flavorful meal. Get ready to savor the warm and satisfying flavors of Chicken and Barley Soup!
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If you love this soup be sure to check out our Instant Pot Chicken Noodle Soup as well as our popular Zuppa Toscana Soup recipe.
Why This Recipe Works
- Delicious Ingredients: With fresh veggies, moist tender chicken, perfectly cooked barley, and seasoned broth, you have the makings of a delicious cooked chicken soup.
- It’s Quick: By pressure-cooking your soup you can have tasty dinner on the table in less than an hour.
- Simple: No need to be a skilled cook to prepare a delicious meal! This Chicken Barley Soup recipe is as easy to make with super simple instructions.
🥘 Ingredients
- Chicken – The protein backbone of the soup, providing tender, hearty bites. Using boneless, skinless chicken keeps it easy to eat and ensures a lean, satisfying base.
- Onion – A must-have for depth and sweetness, it builds a rich, savory foundation as it softens and melds with the broth.
- Olive Oil – Enhances flavor by helping the onions caramelize slightly, drawing out their natural sweetness while adding a smooth richness to the soup.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Slow Cooker Chicken Barley Soup: If you don't have an Instant Pot, you can make this hearty soup in a slow cooker by adding all the ingredients and cooking on low for 6-8 hours or high for 3-4 hours.
- Instant Pot Chicken Barley Soup with Potatoes: Incorporate diced potatoes into your recipe for a heartier, more filling soup.
- Instant Pot Chicken Barley Soup with Red Bell Peppers: Use chopped red bell peppers for a colorful and vitamin-C rich twist on the classic chicken barley soup.
🔪 How To Make Instant Pot Chicken Barley Soup?
Step One: Hit the sauté function on your Instant Pot. Add olive oil and diced onion and sauté for 3-5 minutes or until softened. Next, add your chicken breast, minced garlic, salt, thyme and white pepper into the inner pot.
Step Two: Pour the chicken broth into the pot and stir. Seal the lid on your Instant Pot and pressure cook on high pressure for 7 minutes. Once cooked, allow the soup to naturally release for 15 minutes.
Step Three: Remove the chicken from the Instant Pot and cut it into cubes or shred using two forks. Place the shredded chicken back into the pot along with the barley, parsley, and carrots. Turn the saute button on and allow the barley to come to a boil.
Step Four: Place the lid back on your Instant Pot and allow the chicken barley soup to simmer for 15 minutes. Garnish your chicken barley soup with some fresh parsley fresh thyme or chopped chives.
👩🍳 Expert Tips
- Shred the Chicken: To save time, use a hand mixer to shred the chicken instead of cutting it into cubes. After cooking this meal multiple times, I prefer shredded chicken over cubed.
- Get Baby Carrots: To cut down on the prep work, get thick baby carrots, instead. Then, you can just toss them in the Instant Pot.
- Use Leftover Chicken: Got some leftover rotisserie chicken? Use it in this recipe! Just add the cooked chicken to the other ingredients and pressure cook it.
- Add a Bay Leaf or Two: This Instant Pot chicken barley soup recipe is delicious on its own, but you can add some extra flavor by adding in a bay leaf or two.
- Proper Pressure Release for Tastier Chicken: To prevent liquid from spewing out, release pressure carefully. The natural release enhances chicken tenderness.
💭 FAQs
Definitely, you can substitute boneless skinless chicken thighs for the breast in Instant Pot Chicken Barley Soup.
Barley is a grain, so it continues to absorb water, broth or any liquid. This means that it can get mushy the longer it is in the liquid.
Yes. If you don't have any raw chicken breasts or raw chicken thighs to hand, you can use frozen chicken breasts or thighs as a substitute.
Absolutely, farro can be used as a suitable substitute for barley in this Soup. However, keep in mind that farro has a slightly nuttier flavor and chewier texture.
Yes, you can certainly use turkey thighs instead of chicken in your Barley Soup recipe. Just bear in mind that turkey might give the soup a slightly different flavor profile.
🧂Serving Suggestions
Here are some of the best sides to serve with Instant Pot Chicken Barley Soup:
- Instant Pot Hawaiian Rolls: Sweet and fluffy Hawaiian rolls can be a delightful accompaniment, perfect for sopping up any leftover soup.
- Pull Apart Monkey Bread: This garlicky, pull-apart bread pairs well with the savory soup, adding a touch of comfort to your meal.
🍽 Related Recipes
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Instant Pot Chicken Barley Soup
Ingredients
- 2 Tablespoon Olive Oil
- 2 Chicken Breasts Boneless
- 1 Tablespoon Minced Garlic
- 1 Teaspoon Salt
- 2 Teaspoons Dried Thyme Leaves Removed From Stem
- ½ Teaspoon Ground White Pepper
- 64 oz Chicken Broth
- 1 Cup Quick Pearled Barley
- 1 Tablespoon Parsley Flakes Dried
- 1 Cup Carrots Sliced
For Optional Cornstarch Slurry
- 2 tablespoon Cornstarch
- 2 tablespoon Water
Instructions
- Hit the sauté function or sear button on your Instant Pot, add olive oil and let it get hot. Next, add your diced onion and sauté it for about 3-5 minutes or until softened.
- Hit the cancel button to turn your sauté function off. Next, add your chicken breast, minced garlic, salt, thyme and white pepper into the inner pot. Pour the chicken broth into the inner pot and stir to combine.
- Seal the lid on your Instant Pot, move the venting valve to the sealing position, select pressure cook and set the pressure cooking time to 7 minutes on high pressure. When the Instant Pot beeps, allow the soup to sit in there until your Instant Pot has fully released all the pressure. When performing a natural pressure release, the silver pin will drop, and the lid will unlock once all the steam is released.
- Remove the chicken from the Instant Pot and cut it into cubes or shred it with two forks. Place the cubed or shredded chicken back into the inner pot along with the barley, parsley and carrots.
- Hit cancel on your Instant Pot, then hit the sauté button again. Bring the soup to a boil to cook the barley. Then, put the lid back on to lock in the heat, allowing your Instant Pot chicken barley soup to simmer for 15 minutes with the lid on.
- If you want a thicker soup, make a cornstarch slurry. Mix 2 tablespoons of cornstarch and 2 tablespoons of cold water together. Then, add it to the soup.
- Garnish your Instant Pot chicken barley soup with some fresh parsley fresh thyme or chopped chives. Enjoy this tasty and easy Instant Pot soup cuisine!
Notes
Nutrition
