Instant Pot Chicken Barley Soup

Instant Pot Chicken Barley Soup - Healthy Hearty Pressure Cooked Soup Recipe with pearl Barley,Chicken Thighs & Vegetables.Perfect for Winters!

Course Soup

Cuisine American

Keyword Instant Pot Chicken Barley Soup

Prep Time 5

Cook Time 23

Servings

Calories 247kcal

Author Chhavi

Equipment

Instant Pot

Ingredients

½ Cup Barley
2 Chicken Thighs Whole / more options in notes
½ Cup Celery Chopped
½ Cup Onion Chopped
½ Cup Carrot Chopped
3-4 Cloves Garlic minced
1 tablespoon Olive Oil
Salt to Taste
¼ teaspoon Black Pepper or more as per your tolerance
1 Bay Leaf
1 Sprig Fresh Oregano Optional
3 Cups Chicken Broth or Water

Instructions

Heat the Instant Pot in SAUTE mode.
Once hot, add olive oil.
Add the Garlic and let it sizzle for 10-20 seconds.
Add the Chopped onions,Carrots and Celery and Saute for 3 minutes till the onions start turning translucent.
Add the Oregano, Bayleaf, Chicken Thighs,Barley,Salt,Pepper and 3 cups of water.
Cancel SAUTE and Close the lid.Select PRESSURE COOK on HIGH for 18 minutes with the pressure valve in SEALING position.
Let the pressure release naturally.
Open the lid, take out the bay leaf and oregano and discard.
Take out the chicken thighs- Shred and add back to the soup.(If using precooked chicken add at this stage)
Add more water/Stock if you like the soup to be more watery.Bring to boil and seve hot.

Notes

Note on Chicken

It is recommended you use chicken thighs if cooking them along with the soup.

Or you can use already cooked ,shredded chicken like leftover rotisseri chicken.If using already cooked chicken, add it in after the pressure cooking step is over.

Nutrition