Instant Pot Chicken and Barley

3.0
(2)

This is so simple, but my family loves this meal.

1
Prep Time:
15 mins
Cook Time:
40 mins
Additional Time:
5 mins
Total Time:
1 hrs
Servings:
8

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

Directions

  1. 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.

  2. 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.

  3. 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 (per serving)

322 Calories
4g Fat
47g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 322
% Daily Value *
Total Fat 4g 4%
Saturated Fat 1g 5%
Cholesterol 49mg 16%
Sodium 665mg 29%
Total Carbohydrate 47g 17%
Dietary Fiber 10g 36%
Total Sugars 6g
Protein 24g
Vitamin C 48mg 240%
Calcium 76mg 6%
Iron 4mg 24%
Potassium 567mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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