| |

Instant Pot Chicken Barley Soup

This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made using these links. Amazon doesn’t support my blog. We appreciate your support!

Sharing is caring!

Experience comfort in a bowl with our Instant Pot Chicken Barley Soup. This wholesome recipe combines tender chicken, hearty barley, and a medley of vegetables, all seamlessly cooked in the Instant Pot for a quick and flavorful meal.

Say hello to a nourishing, homemade soup that’s as easy to make as it is delicious. Get ready to savor the warm and satisfying flavors of Chicken Barley Soup!

If you love this soup be sure to check out our Instant Pot Chicken Noodle Soup as well as our popular Instant Pot Taco Soup recipes.

Instant Pot Chicken Barley Soup Recipe

Why You’ll Love This Recipe

  • Delicious Ingredients: With fresh veggies, moist tender chicken, perfectly cooked barley, and seasoned broth, you have the makings of a delicious cooked chicken soup.
  • It’s Quick: By pressure-cooking your soup you can have tasty dinner on the table in less than an hour.
  • Simple: No need to be a skilled cook to prepare a delicious meal! This soup recipe is as easy to make with super simple instructions.
Chicken Barley Soup In A Bowl, Ready To Serve.

Recipe Ingredients

  • Chicken: Provides the protein base of the soup. Boneless, skinless chicken makes for easy eating.
  • Onion: Adds a sweet depth of flavor that complements the other ingredients.
  • Olive Oil: Used for sautéing the onion, it helps extract and develop the flavor.
  • Carrots: Add a sweet, earthy flavor and vibrant color to the soup.
  • Dried Parsley Flakes: Contributes a slightly bitter, fresh flavor.
  • Ground White Pepper: Adds a mild heat that enhances the overall flavor of the soup.
  • Sea Salt: Brings out the flavors of the other ingredients.
  • Minced Garlic: Provides a warm, savory depth of flavor.
  • Dried Thyme: Offers a subtle, earthy flavor with slight minty notes.
  • Pearl Barley: Adds a hearty, chewy texture and absorbs flavors well.
  • Chicken Broth: Forms the liquid base of the soup, adding a savory richness.
  • Cornstarch: Used to thicken the soup, creating a heartier, more substantial feel.
Ingredients for Chicken Barley Soup recipe.

How to Make Instant Pot Chicken Barley Soup?

Step 1: Sauté the Onion

Hit the sauté function or sear button on your Instant Pot, add olive oil and let it get hot.

Next, add your diced onion and sauté it for about 3-5 minutes or until softened.

Step 2: Add Chicken and Spices

Hit the cancel button to turn your sauté function off.

Next, add your chicken breast, minced garlic, salt, thyme and white pepper into the inner pot.

Pour the chicken broth into the inner pot and stir to combine.

Chicken and spices in the Instant Pot.

Step 3: Pressure Cook

Seal the lid on your Instant Pot, move the venting valve to the sealing position, select pressure cook and set the pressure cooking time to 7 minutes on high pressure.

Step 4: Natural Release Soup

When the Instant Pot beeps, allow the soup to sit in there until your Instant Pot has fully released all the pressure. When performing a natural pressure release, the silver pin will drop and the lid will unlock once all the steam is released.

Chicken broth in the Instant Pot.

Step 5: Shred The Chicken

Remove the chicken from the Instant Pot and cut it into cubes or shred it with two forks. Place the cubed or shredded chicken back into the inner pot along with the barley, parsley and carrots.

Step 6: Simmer The Soup

Hit cancel on your Instant Pot then hit the sauté button, again. Bring the soup to a boil to cook the barley. Then, put the lid back on to lock in the heat allowing your Instant Pot chicken barley soup to simmer for 15 minutes with the lid on.

Step 7: Make the Slurry

If you want a thicker soup, make your cornstarch slurry. Mix 2 tablespoons of cornstarch and 2 tablespoons of cold water together. Then, add it to the soup.

Step 8: Garnish and Serve

Garnish your chicken barley soup with some fresh parsley fresh thyme or chopped chives. Enjoy this tasty and easy Instant Pot soup cuisine!

Side View of Chicken Barley Soup In A Bowl, Ready To Serve.

Cooking Tips

  • Shred the Chicken: To save time, use a hand mixer to shred the chicken instead of cutting it into cubes. After cooking this meal multiple times, I prefer shredded chicken over cubed.
  • Get Baby Carrots: To cut down on the prep work, get thick baby carrots, instead. Then, you can just toss them in the Instant Pot.
  • Use Leftover Chicken: Got some leftover rotisserie chicken? Use it in this recipe! Just add the cooked chicken to the other ingredients and pressure cook it.
  • Add a Bay Leaf or Two: This Instant Pot chicken barley soup recipe is delicious on its own, but you can add some extra flavor by adding in a bay leaf or two.
  • Proper Pressure Release for Tastier Chicken: To prevent liquid from spewing out, release pressure carefully. The natural release enhances chicken tenderness.
Side View of Chicken Barley Soup In A Bowl, Ready To Serve.

Variations

  • Instant Pot Chicken Barley Soup with Potatoes: Incorporate diced potatoes into your recipe for a heartier, more filling soup.
  • Instant Pot Chicken Barley Soup with Red Bell Peppers: Use chopped red bell peppers for a colorful and vitamin-C rich twist on the classic chicken barley soup.
  • Slow Cooker Chicken Barley Soup: If you don’t have an Instant Pot, you can make this hearty soup in a slow cooker by adding all the ingredients and cooking on low for 6-8 hours or high for 3-4 hours.

Storage & Reheating Instructions

Let It Cool: First, allow the soup to cool down to room temperature. It’s important not to put hot food directly into your fridge or freezer as it can raise the appliance’s temperature and potentially spoil other foods.

Portion It Out: If you plan on eating the soup over several meals, it might be helpful to portion it out now. That way, you can defrost only what you need each time.

Storage: Transfer the soup to airtight containers. You can use glass containers for storing in the refrigerator if you plan to consume it within a week. For longer storage in the freezer, using plastic containers or freezer-safe bags is more practical.

Label And Date: Always label your containers with the contents and the date you made it. This takes the guesswork out of what’s inside and helps you keep track of how long it’s been stored.

Refrigerate Or Freeze: If you plan on eating the soup within the next 3-5 days, it can be stored in the refrigerator. Otherwise, place it in the freezer where it should last for up to 3 months.

What to Serve With This Recipe?

FAQ’S

Can I Use Chicken Thighs Instead of Chicken Breast?

Definitely, you can substitute boneless skinless chicken thighs for the breast in Instant Pot Chicken Barley Soup.

Does Barley Get Mushy in Soup?

Barley is a grain, so it continues to absorb water, broth or any liquid. This means that it can get mushy the longer it is in the liquid.

Can I Use Frozen Chicken Breast?

Yes. If you don’t have any raw chicken breasts or raw chicken thighs to hand, you can use frozen chicken breasts or thighs as a substitute.

Can I Use Farro Instead Of Barley?

Absolutely, farro can be used as a suitable substitute for barley in this Soup.

However, keep in mind that farro has a slightly nuttier flavor and chewier texture.

Can I Make This Recipe With Turkey Thighs?

Yes, you can certainly use turkey thighs instead of chicken in your Barley Soup recipe. Just bear in mind that turkey might give the soup a slightly different flavor profile.

Chicken Barley Soup

Instant Pot Chicken Barley Soup

Yield: 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Savor the comfort of a warm and hearty Instant Pot Chicken Barley Soup, ready in a snap.

Ingredients

  • 1/2 medium onion, diced
  • 2 tablespoon oil
  • 1.5 lbs. boneless breast, boneless (about 2 breasts)
  • 1 tablespoon minced garlic
  • 1 teaspoon sea salt
  • 2 sprigs dried thyme, leaves removed from stem
  • ½ teaspoon ground white pepper
  • 64 oz. chicken broth or stock
  • 1 cup quick pearled barley
  • 1 tablespoon dried parsley flakes
  • 1 cup sliced carrots, frozen or canned
  • 2 tablespoons corn starch mixed with 2 tablespoons cold water (this is called a slurry), optional for a thicker soup

Instructions

  1. Hit the sauté function or sear button on your Instant Pot, add olive oil and let it get hot. Next, add your diced onion and sauté it for about 3-5 minutes or until softened.
  2. Hit the cancel button to turn your sauté function off. Next, add your chicken breast, minced garlic, salt, thyme and white pepper into the inner pot. Pour the chicken broth into the inner pot and stir to combine.
  3. Seal the lid on your Instant Pot, move the venting valve to the sealing position, select pressure cook and set the pressure cooking time to 7 minutes on high pressure. When the Instant Pot beeps, allow the soup to sit in there until your Instant Pot has fully released all the pressure. When performing a natural pressure release, the silver pin will drop, and the lid will unlock once all the steam is released.
  4. Remove the chicken from the Instant Pot and cut it into cubes or shred it with two forks. Place the cubed or shredded chicken back into the inner pot along with the barley, parsley and carrots.
  5. Hit cancel on your Instant Pot, then hit the sauté button again. Bring the soup to a boil to cook the barley. Then, put the lid back on to lock in the heat, allowing your Instant Pot chicken barley soup to simmer for 15 minutes with the lid on.
  6. If you want a thicker soup, make your cornstarch slurry. Mix 2 tablespoons of cornstarch and 2 tablespoons of cold water together. Then, add it to the soup.
  7. Garnish your Instant Pot chicken barley soup with some fresh parsley fresh thyme or chopped chives. Enjoy this tasty and easy Instant Pot soup cuisine!

Notes

  • Get Baby Carrots: To cut down on the prep work, get thick baby carrots, instead. Then, you can just toss them in the Instant Pot.
  • Add a Bay Leaf or Two: This Instant Pot chicken barley soup recipe is delicious on its own, but you can add some extra flavor by adding in a bay leaf or two.
  • Proper Pressure Release for Tastier Chicken: To prevent liquid from spewing out, release pressure carefully. The natural release enhances chicken tenderness.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 146Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 9mgSodium: 1798mgCarbohydrates: 18gFiber: 2gSugar: 3gProtein: 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Instant Pot Recipes to Try

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *