Instant Pot® Chicken and Barley recipe

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Ingredients

1 teaspoon vegetable oil
2 medium onions, chopped
4 stalks celery, diced
2 medium red bell peppers, chopped
4 (6 ounce) chicken breasts
1 teaspoon salt
½ teaspoon ground black pepper
1 (28 ounce) can diced tomatoes with juice
2 cups pearl barley, rinsed
1 (14.5 ounce) can chicken stock
½ teaspoon dried thyme

Nutrition Info

321.7 calories
carbohydrate: 47.4 g
cholesterol: 48.6 mg
fat: 3.5 g
fiber: 10 g
protein: 24.3 g
saturatedFat: 0.9 g
servingSize: -
sodium: 665 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onions, celery, and bell peppers to the pot, saute until vegetables are soft, about 5 minutes.

  2. Season chicken breasts with salt and, pepper and add to the pot. Add tomatoes, pearl barley, chicken stock, and thyme. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken onto a cutting board and shred with 2 forks. Return to the pot and stir to combine.

Recipe Yield

8 servings

Recipe Note

This is so simple, but my family LOVES this meal.

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