Instant Pot Barley And Chicken Soup Food

INSTANT POT BARLEY AND CHICKEN SOUP

Steps:

• Place chicken, barley, onions, carrots, turmeric, salt, pepper and broth into the Instant Pot.
• Close the lid and cook on HIGH PRESSURE for 15 minutes. Allow the pot to release pressure naturally for 5 minutes. Then, release all remaining pressure.
• Remove the chicken and shred. Add the shredded chicken back into the Instant Pot.
• Sprinkle with parsley and serve.

INSTANT POT® CHICKEN AND BARLEY

Steps:

• 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.
• 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.
• 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.

CHICKEN WITH BARLEY SOUP

Steps:

• Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is tender, about 30 minutes.
• Remove chicken to a cutting board to cool. Remove and discard bones, skin, and fat from chicken. Cut remaining meat into bite-sized pieces.
• Cool broth until the fat congeals on the surface. Skim and discard fat.
• Return soup to heat; add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper. Bring the soup to a boil, reduce heat to low, place cover on the pot, and simmer until the barley is cooked and the vegetables are tender, 60 to 90 minutes. Stir lemon juice into the soup just before serving.