Rich and savory Chicken Barley Soup made with boneless chicken, fresh vegetables and herbs is fast and easy soup recipe to make. Serve a big bowl of homemade soup in under 30 minutes.
INGREDIENTS
Chicken | CarrotsOnion | CelerySea Salt | Minced GarlicDried Thyme | Bay LeavesGround White PepperChicken Broth | Parsley Flakes Quick Pearled BarleyCornstarch | Water
Place chicken in the Instant Pot and layer in carrots, celery, onion, garlic, thyme, pepper, salt, and bay leaves. Pour in the broth, stir, seal the lid, and pressure cook on Manual for 7 minutes.
Let the Instant Pot naturally release pressure for 15 minutes, then switch the valve to release remaining steam. Open the lid carefully, remove the chicken with tongs, let it rest, then cube it and return it to the pot.
Add pearled barley, dried parsley, and the cornstarch slurry. Press Sauté and simmer until the broth thickens, stirring as needed. Turn the Instant Pot off once the soup reaches the desired consistency.
Seal the lid again and allow the enclosed heat to cook the barley for about 15 minutes. Check tenderness, reseal for 5–10 more minutes if needed, then serve the thickened chicken barley soup immediately.