Chicken Barley Soup in Your Pressure Cooker
This chicken barley soup made in your pressure cooker is hearty, healthy, and full of rich flavor in under an hour. Tender chicken, nutritious barley, and fresh herbs make it a comforting one-pot meal.
Equipment
- 1 Pressure cooker
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion chopped
- 1 clove garlic minced
- 8 cups reduced sodium chicken broth or homemade
- 1.5 cups sliced carrots
- 3 ribs celery sliced
- 1 can diced tomatoes 14.5 oz, lightly drained
- 0.75 cup pearl barley
- 2.5 cups cooked chopped chicken
- 2 bay leaves
- 1 teaspoon poultry seasoning
- 0.5 teaspoon dried thyme leaves
- 2 to 3 tablespoons fresh dill chopped
- 3 tablespoons fresh parsley chopped
Instructions
Instructions
- Set your pressure cooker to sauté and heat the olive oil until hot but not smoking.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and sauté for 1 minute until fragrant.
- Pour in the chicken broth and stir to loosen any bits stuck on the bottom.
- Add sliced carrots, celery, diced tomatoes, pearl barley, bay leaves, poultry seasoning, and thyme. Stir to combine.
- Seal the lid with the ring in place. Set cooker to high pressure and cook for 25 minutes. Do a slow release.
- Open the lid and stir in cooked chicken, dill, and parsley. Let it heat through for 5 minutes on warm mode.
- Season with salt and pepper, remove bay leaves before serving.
Notes
Store leftovers in airtight containers in the fridge up to 4 days or freeze for longer. Add extra broth when reheating if it thickens too much.