A definite winner, this Chicken Barley Soup Recipe was made for the Instant Pot. Perfect for a weeknight hearty dinner that’s ready in about an hour.
Chicken Barley Soup
- 3 tablespoons extra light olive oil
- 2 1/2 cups yellow onions (diced, approx. 1 large)
- 2 cups celery (diced, approx. 4-5 stalks)
- 2 cups carrots (diced)
- 3lb chicken (boneless, skinless thighs cut up)
- salt & pepper
- 1 bag shredded cabbage (approx 6 cups)
- 1 can diced tomatoes
- 1/4 cup Better than Bouillon Chicken
- 12-13 cups hot water
- 1 cup pearl barley (rinsed)
- 2 bayleaves
- 1 teaspoon dried oregano
- 1 teaspoon marjoram
|Set the "Instant Pot" to 'Saute' setting. Add the olive oil and let it heat up for a couple of minutes.|
|Add the onions and cook for about 2 minutes, until they start to soften.|
|Next add the celery and carrots and saute for 2-3 minutes, stirring frequently.|
|Salt & pepper the chicken and add to the pot.|
|Cook for a couple of minutes, stirring frequently, to lightly brown the chicken.|
|Add the remaining ingredients and stir well.|
|Press 'Cancel' on the Instant Pot and seal the lid. Set to the 'Soup' setting and use the default 30 minute setting.|
7 thoughts on “Chicken Barley Soup Recipe for Instant Pot”
I made this for my family, tonight. It is fantastic. Thank you.
You are welcome! I’m glad you enjoyed it.
Haven’t made this. What’s an Instant Pot?
It’s a type of pressure cooker. Same soup can be done on the stove, just cover and simmer.
I made this for dinner last night, and everyone thought it was delicious! Chopping the veggies in the food processor made prep even easier.
What size IP was this made in? I have a 6 qt and only about 5-6 cups of liquid fit into the IP with everything else. Any info?
I use the 8qt