INSTANT POT® CHICKEN AND BARLEY

Instant Pot® Chicken and Barley image

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

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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

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