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Home » Instant Pot Recipes » Instant Pot Chicken Barley Soup

Instant Pot Chicken Barley Soup

Published: Aug 14, 2020 · Modified: Jun 29, 2023 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Instant Pot Chicken Barley Soup is a rich and creamy Instant Pot soup recipe that is so good I have eaten it almost every day since I made it. I just can't get enough of it.

A bowl filled with homemade chicken and barley soup
Homemade Creamy Chicken and Barley Soup

I have been enjoying a big bowl of this chicken soup for lunch every day this past week. I live off of homemade soup during the week.

Soup freezes well and I always keep my freezer stocked with homemade soup.

The broth has a rich and delectable flavor from the vegetables and herbs cooking together with the chicken and broth.

Thyme and bay are two of the best herbs to add to homemade soups and stews.

If you like a thinner broth soup like Instant Pot Chicken and Rice Soup or Chicken Noodle Soup you can skip the step adding the corn starch.

Soups are my favorite freezer meals. I make a big pot and divide it up into single serving food containers. I put them in the freezer and during the work week I will eat soup for lunch.

Since I started pressure cooking I have made homemade soup every couple of weeks.

It only takes about 30 minutes to pressure cook a big pot of homemade soup in the Instant Pot. Homemade soup is a nutritious lunch or dinner.

You can serve it for lunch or dinner. If you like to meal prep homemade soup is a great way to fill your freezer with ready made meals that you can pop in the microwave and enjoy a home cooked meal.

Pressure cooked chicken and barely soup in a purple fiesta ware bowl with a bowl of crackers and a glass of water
Pressure Cooker Chicken & Barley Soup

Equipment and tools

  • 8-quart instant pot: I started out with a 6 quart but pretty much use my 8 quart for all my recipes.
  • Wooden spoon: I love my wooden spoons and use them every day.
  • Metal ladle. A long handled ladle makes it easy to serve soup right from the Instant Pot.
  • Pot holders: You will need pot holders if you lift the inner pot out of the appliance when serving the soup.
  • Sharp knife: always use a proper knife when prepping vegetables.
  • Cutting mat: I use a cutting mat every single time I am slicing or dicing vegetables.

Easy way to thicken soup

If you love a rich creamy soup broth but think it is too hard to thicken all of your soups or stew recipes I have an easy trick I use to thicken broth.

If you have ever used flour to thicken anything you know how easy it is to end up with a bunch of gummy lumps floating around in your bowl.

Corn starch and water is the easiest way to thicken anything lump free. You can use this thickening method to thicken soups, stews and gravy.

It works like a charm and you will never see a lump.

Simply mix 2 tablespoons of corn starch (which is a gluten free) and 3 tablespoons of cold water. Mix it well until the corn starch completely dissolves.

Pour it into the soup and bring the soup to a simmer or boil to thicken. The liquid must be simmering or boiling hot for it to thicken the broth.

Chicken Barley Soup Ingredients
Soup Ingredients

Prep

  • Vegetables: slice the carrots and celery
  • Dice: peel and dice one medium white onion
  • Mince: If using fresh garlic cloves peel and mince the garlic
  • Measure: measure the spices
  • Chicken: I used boneless skinless white meat chicken but you can substitute boneless skinless chicken thighs.
  • Herbs: You can substitute fresh thyme, parsley or bay leaves in place of the dried herbs I used.
  • Barely: Quick Pearled Barley is the recommended type of barley for this chicken soup recipe. It will cook in 10 or 15 minutes.
chicken soup ingredients in a pressure cooker
Chicken Soup Ingredients

Ingredients

  • 1 to 1 ½ lbs boneless chicken
  • 1 cup sliced carrots
  • ½ cup sliced celery
  • 1 medium onion, diced
  • 1 heaping tablespoon minced garlic
  • 1 teaspoon sea salt
  • 1 ½ teaspoons dried thyme
  • 3 to 5 small or medium dried bay leaves
  • ½ teaspoon ground white pepper
  • 64 oz chicken broth or stock
  • 1 cup quick pearled barley
  • 1 teaspoon dried parsley
  • 2 tablespoons corn starch mixed with 2 tablespoons cold water
ingredients to make chicken barely soup in a pressure cooker before cooking
Chicken Barley Soup Ingredients

Directions

  1. Place the chicken in the bottom of the Instant Pot inner pot.
  2. Add the sliced carrots, celery, diced onion, and minced garlic.
  3. Add the dried thyme, ground pepper, sea salt and dried bay leaves.
  4. Pour the chicken broth over the ingredients. Stir with a wooden spoon.
  5. Place the lid on the Instant Pot. Make sure the valve is set to the sealing position. Press the manual button and set the pressure cooking time to 7 minutes.
  6. After the timer beeps alerting you that the pressure cooking has finished allow the steam to release naturally for 15 minutes. Then push the valve to the releasing position and wait for all of the steam to escape and the pressure pin to drop.
  7. Carefully twist the lid off away from your face.
  8. Use kitchen tongs to remove the hot cooked chicken from the pot and place it in a bowl. Allow the chicken to rest for about 5 minutes. With a sharp knife cut the chicken into cubes.
  9. Pour the cubed chicken back into the soup.
  10. Pour the cup of pearled barley into the soup.
  11. Add the dried parsley to the soup.
  12. Pour the corn starch slurry into the soup and use a wooden spoon to stir the ingredients.
  13. Press the Saute button and bring the soup to a simmer. Simmer the soup until the broth has thickened. Once the broth has thickened press the off button to turn the appliance off.
  14. Twist the lid back on the Instant Pot. Push the valve to the sealed position to tray the heat. Allow the barley to cook from the heat of the soup in the enclosed Instant Pot, about 15 minutes. After 15 minutes remove the lid and check to see if the barley is done. If not recover and wait another 5 to 10 minutes. If the barley is done serve the soup immediately.
  15. Makes 8 servings.

Serving Ideas

Serve the soup with crackers or bread. I love making homemade bread and enjoying a thick slice slathered with butter. This No Knead Roasted Garlic & Rosemary Bread would be perfect served with this soup recipe.

Rosemary Garlic No-Knead Bread Recipe baked in a dutch oven
Roasted Garlic & Rosemary Bread

Instant Pot Soup Recipes

You can find many more easy Instant Pot Soup recipes on the Instant Pot Soup Recipe page.

collage photo of 4 Instant Pot Soup recipes as the ingredients are loaded into the instant pot before cooking.
More Instant Pot Soup Recipes

Print the recipe

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

A purple glass bowl filled with Instant Pot Chicken Barley Soup

Instant Pot Chicken Barley Soup

Arlene Mobley - Flour On My Face
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.
5 from 22 votes
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Prep Time 15 minutes mins
Cook Time 7 minutes mins
Total Time 22 minutes mins
Course Main Dish
Cuisine American
Share by Text
Servings 8 Servings
Calories 220 kcal

Equipment

  • 8-Quart Instant Pot

Ingredients  

  • 1.5 lbs. boneless chicken
  • 1 cup sliced carrots
  • ½ cup sliced celery
  • 1 medium onion (diced)
  • 1 tablespoon minced garlic
  • 1 teaspoon sea salt
  • 1 ½ teaspoons dried thyme
  • 3 medium dried bay leaves
  • ½ teaspoon ground white pepper
  • 64 oz. chicken broth or stock
  • 1 cup quick pearled barley
  • 1 teaspoon dried parsley flakes
  • 2 tablespoons corn starch mixed with 2 tablespoons cold water
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Instructions 

  • Place the chicken in the bottom of the Instant Pot inner pot.
  • Add the sliced carrots, celery, diced onion, and minced garlic.
  • Add the dried thyme, ground pepper, sea salt and dried bay leaves.
  • Pour the chicken broth over the ingredients. Stir with a wooden spoon.
  • Place the lid on the Instant Pot. Make sure the valve is set to the sealing position.
  • Press the manual button and set the pressure cooking time to 7 minutes.
  • After the timer beeps alerting you that the pressure cooking has finished allow the steam to release naturally for 15 minutes. Then push the valve to the releasing position and wait for all of the steam to escape and the pressure pin to drop.
  • Carefully twist the lid off away from your face.
  • Use kitchen tongs to remove the hot cooked chicken from the pot and place it in a bowl.
  • Allow the chicken to rest for about 5 minutes. With a sharp knife cut the chicken into cubes.
  • Pour the cubed chicken back into the soup.
  • Pour the cup of pearled barley into the soup.
  • Add the dried parsley to the soup.
  • Pour the corn starch slurry into the soup and use a wooden spoon to stir the ingredients.
  • Press the Saute button and bring the soup to a simmer. Simmer the soup until the broth has thickened. Once the broth has thickened press the off button to turn the appliance off.
  • Twist the lid back on the Instant Pot. Push the valve to the sealed position to tray the heat. Allow the barley to cook from the heat of the soup in the enclosed Instant Pot, about 15 minutes. After 15 minutes remove the lid and check to see if the barley is done. If not recover and wait another 5 to 10 minutes. If the barley is done serve the soup immediately.
  • Makes 8 servings.

Video

Nutrition

Serving: 1BowlCalories: 220kcalCarbohydrates: 26gProtein: 22gFat: 3gSaturated Fat: 1gCholesterol: 54mgSodium: 1239mgPotassium: 654mgFiber: 5gSugar: 2gVitamin A: 2734IUVitamin C: 19mgCalcium: 41mgIron: 2mg
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Helen

    August 14, 2020 at 10:07 am

    Sounds delicious. Can this be made in a 6 qt IP? What adjustments should I make? Thank you ?

    Reply
    • Arlene Mobley

      August 17, 2020 at 10:03 am

      Hi Helen yes you can use the 6 quart IP just make sure you don't fill it past the full line. Enjoy!

      Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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