Name: Instant Pot Chicken Soup With Root Vegetables & Barley Recipe
Total time: 25 min
Yield: 6
Cuisine: American

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Be sure to use bone-in chicken here--it enhances the flavor of the broth, and the bones are easy to remove after cooking. This healthy chicken soup can be made in an instant pot or pressure cooker. 

How to make Instant Pot Chicken Soup With Root Vegetables & Barley Recipe

Patsy Jamieson

Crawler

American

<p>Be sure to use bone-in chicken here--it enhances the flavor of the broth, and the bones are easy to remove after cooking. This healthy chicken soup can be made in an instant pot or pressure cooker. </p>

Olive Oil Or Canola Oil

Large onion chopped

Stalks Celery,  Chopped

Cloves Garlic,  Minced

Pearled barley,  rinsed

Carton low sodium chicken broth

Bone in chicken breast or thighs

4 medium carrots,  peeled and cut into chunks

2 large parsnips,  cored,  peeled,  and cut into chunks

Chopped fresh dill or 1 tbsp.  dried

Lemon juice,  plus lemon wedges for serving

Salt

Heat oil in a multicooker using the saute setting. Add onion and celery; cook, stirring occasionally, until softened, 3 to 5 minutes. (adjust temperature as necessary by pressing the saute button for more or less heat.) add garlic and cook, stirring, for 30 seconds. Add barley and stir to coat. Add broth, chicken, carrots, and parsnips.

step 1

Lock the lid in place and twist the steam-release handle to the sealed position. Select pressure cook/high for 8 minutes (or follow manufacturer's directions to pressure-cook for 8 minutes).

step 2

When pressure-cooking is complete, let the pressure release naturally for 10 minutes. Release the remaining pressure manually. Check for doneness:an instant-read thermometer inserted in the thickest part of the chicken should register at least 165f and the barley and vegetables should be tender. (if necessary, switch to the saute setting and cook until everything is done.).

step 3

Using tongs, transfer the chicken to a clean cutting board. When it is cool enough to handle, remove and discard the skin and bones. Shred or cut the chicken into bite-size pieces; return to the soup and heat through using the saute setting, if necessary. Stir in dill, lemon juice, salt, and pepper. Serve with lemon wedges, if desired.

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Instant Pot Chicken Soup With Root Vegetables & Barley Recipe

About Instant Pot Chicken Soup With Root Vegetables & Barley Recipe:

Ingredients for Instant Pot Chicken Soup With Root Vegetables & Barley Recipe

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