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Instant Pot Chicken Barley Soup.

Instant Pot Chicken Barley Soup

Angela Milnes
This Instant Pot Chicken Barley Soup is a hearty and wholesome meal, filled with tender chicken, nutty barley, and flavorful veggies. It's a quick and satisfying option for any day of the week.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 48 minutes
Course Lunch
Cuisine American
Servings 6 Servings
Calories 169 kcal

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

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.
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.

Nutrition

Calories: 169kcalCarbohydrates: 7gProtein: 18gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 54mgSodium: 1614mgPotassium: 421mgFiber: 1gSugar: 2gVitamin A: 3599IUVitamin C: 3mgCalcium: 32mgIron: 1mg
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