INSTANT POT BARLEY AND CHICKEN SOUP
Make this delectable one-pot Chicken Barley Soup in less than 30 minutes! It's quick, simple, healthy and pleasantly hearty.
Provided by URVASHI PITRE
Categories Main Course Main Courses Soup Soups
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 264 kcal, Carbohydrate 28 g, Protein 26 g, Fat 6 g, Fiber 6 g, Sugar 3 g, ServingSize 1 serving
INSTANT POT® CHICKEN AND BARLEY
This is so simple, but my family LOVES this meal.
Provided by peloquinswife
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 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, Sodium 665 mg, Sugar 5.6 g
INSTANT POT BARLEY CHICKEN STEW
Easy Instant Pot Chicken Barley stew is ready for the table in a little more than 30 minutes and makes a great weeknight dinner served with warm crusty bread and a simple green salad!
Provided by Peter | Simple Nourished Living
Categories Main Course Soup
Time 35m
Number Of Ingredients 9
Steps:
- Add the chicken, onion, carrots, barley, turmeric, salt, pepper and broth to the Instant Pot and stir to combine.
- Lock the lid and move pressure-release valve to sealing (or closed) position. Cook on HIGH pressure for 15 minutes. Allow pressure to release naturally for 5 minutes once cooking time is complete, then manually (quick) release any remaining pressure by moving the pressure release valve to venting (being careful of the hot steam).
- Remove the lid, place the cooked chicken in a bowl and shred with two forks. Add the shredded chicken back to the pot and mix well.
- Divide stew evenly between 4 bowls and top with chopped parsley.
Nutrition Facts : ServingSize 1 /4th recipe, Calories 270 kcal, Carbohydrate 29 g, Protein 23 g, Fat 8 g, Fiber 6 g
INSTANT POT CHICKEN CHOWDER
Make and share this Instant Pot Chicken Chowder recipe from Food.com.
Provided by Diva Sarah
Categories Pressure Cooker
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Turn Instant Pot to sauté setting.
- While the Instant Pot is heating, dice carrots, celery, and onion.
- Add olive oil to the hot pot and add diced vegetables.
- Saute vegetables until onion begins to soften. Season with salt and pepper.
- Add diced garlic and sauté until onion is clear.
- Add broth, frozen peas and carrots, and frozen corn.
- Season to taste with salt and pepper or seasoning of your choice.
- Add chicken breasts (fresh or frozen).
- Put the lid to the Instant Pot on and turn the vent to Sealing.
- Press the Soup button and walk away!
- During the last 10 minutes of cooking time, heat a pot over the stove.
- Melt butter, then add flour and whisk together.
- Allow the butter and flour to cook together for 1-2 minutes, whisking constantly.
- Whisk in the milk slowly to avoid lumps.
- Allow the mixture to come to just boiling to thicken.
- When the Instant Pot is done, do a Quick Release. Be careful not to burn yourself on the steam!
- Remove chicken breasts to a plate and dice or shred.
- Whisk milk mixture into the hot soup.
- Add chicken back into the soup.
- Add Franks Red Hot sauce to taste.
- Season to taste.
- Serve and enjoy!
Nutrition Facts : Calories 401.7, Fat 22.6, SaturatedFat 10.2, Cholesterol 83.8, Sodium 858.7, Carbohydrate 25.1, Fiber 3.4, Sugar 2.2, Protein 26
FIESTA CHICKEN WITH BARLEY AND BROWN RICE (CROCK POT)
I came up with this when I couldn't decide between chicken cacciatore or something more Tex-Mex. I also wanted a "real" meal without having to work too hard at it. We really enjoyed this. Other cuts of chicken can be used, although I recommend staying away from boneless skinless breasts because I think they tend to dry out in a slow cooker. Since every one's crock pots heat differently and grains can be tricky to cook in a CP, you may have to fool a little bit with the timing on the rice and barley. You could also make that separately and just add it in at serving time. Cooked the way I did it, it almost had a risotto-like texture to it.
Provided by Vino Girl
Categories One Dish Meal
Time 7h20m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle chicken with pepper and lightly brown in a large nonstick skillet, 5 minutes on each side.
- Place onion, chipotle pepper, and garlic in the crock pot, followed by the chicken.
- Pour tomato juice over the chicken.
- Sprinkle chicken with cumin, chili powder, and more black pepper.
- Pour canned tomatoes & green chilis over chicken.
- Cover and cook on low for 4-5 hours.
- Remove chicken, and stir uncooked rice and barley into the slow cooker (check the dryness at this time, too, and add some water or other liquid in if you need to).
- Place chicken back on top and continue to cook on low for 1 1/2 - 2 1/2 more hours until grains are tender but not overdone.
- Serve with cheese and sour cream, if desired.
INSTANT POT® WILD RICE AND BARLEY PILAF
This Instant Pot® wild rice pilaf is hearty and earthy and pairs well with pork or chicken.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Green Peas
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add mushrooms and onion and cook until onion is soft, about 3 minutes. Add garlic, dill, and oregano; cook for 1 minute. Hit Cancel.
- Stir chicken broth and wild rice into the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in barley and peas, put the lid back on, and let sit for 10 minutes. Remove the lid and let sit until barley is tender and mixture has thickened, about 5 minutes longer. Season with salt and pepper.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 22.3 g, Cholesterol 3 mg, Fat 3 g, Fiber 4.2 g, Protein 5.1 g, SaturatedFat 0.4 g, Sodium 626.7 mg, Sugar 2.7 g
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INSTANT POT CHICKEN BARLEY SOUP - 365 DAYS OF SLOW …
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5/5 (16)Total Time 38 minsCategory SoupCalories 141 per serving
- Turn Instant Pot to the saute function (more). When it says HOT on the display add in the oil. Add in the onion and saute for about 4-5 minutes. Add in the garlic and saute for 30 seconds. Add in the chicken broth and deglaze the pan.
- Add in the carrot, celery, tomato paste, basil, barley, chicken, tomatoes, salt, pepper and bay leaf.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual or pressure cook button to 18 minutes. When the cooking time has ended let the pot sit for 10 minutes and then release the rest of the pressure by moving the valve to “venting.”
- Remove the lid. Discard the bay leaf. If you used uncooked chicken remove the chicken and shred or cut into pieces. Stir back in.
CHICKEN-BARLEY SOUP RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 10 minsServings 6
- Combine first 11 ingredients (through bay leaf) in a 6-quart Instant Pot®. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 19 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release (page 4). Remove and discard bay leaf.
- Add chicken to cooker. Press [Sauté], and use [Adjust] to select "More" mode. Cook, uncovered, 3 minutes or until thoroughly heated, stirring occasionally. Ladle soup into 6 bowls. Sprinkle with additional oregano and pepper, if desired.
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