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    Home » Instant Pot

    Instant Pot Chicken Barley Soup

    Published: October 5, 2021 · Modified: March 25, 2025 by Kate · This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

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    instant pot chicken barley soup pin

    This Instant Pot Chicken Barley Soup is a hearty and healthy dish perfect for a cozy weeknight dinner. Packed with protein from the chicken and fiber from the barley and vegetables, this soup is both filling and nutritious.

    Bowl of soup in front of the Instant Pot.
    Jump to:
    • Why You’ll Love This Recipe
    • Ingredients You’ll Need
    • Step-By-Step Instructions
    • Expert Tips
    • Variations
    • Storing & Freezing
    • Recipe FAQ's
    • More Instant Pot Recipes
    • Instant Pot Chicken Barley Soup
    • #respond

    Love making soup on the Instant Pot? Try my Instant Pot Beef and Noodles and Instant Pot Loaded Potato Soup.

    Instant Pot chicken barley soup is a flavorful and wholesome soup. The soup is seasoned with a blend of thyme, garlic, parsley, and white pepper to give it a delicious depth of flavor.

    This soup is also highly nutritious, as it contains high-quality protein from the chicken, fiber from the barley and vegetables, and important vitamins and minerals from the broth. It's a perfect dish to enjoy during colder months or when you're feeling under the weather.

    Soup in a bowl next to a spoon and towel.

    Why You’ll Love This Recipe

    • With the Instant Pot, this recipe comes together quickly and with minimal prep time.
    • This soup is packed with nutrients, including protein, fiber, vitamins, and minerals, making it a healthy meal choice.
    • You can easily customize this recipe by adding your favorite vegetables or adjusting the seasoning to your liking.
    • This recipe makes a large batch, so it's great for feeding a family or for meal prepping for the week.
    • Made with simple ingredients that are easy to find, this soup is an affordable meal option that won't break the bank.

    More comfort food Instant Pot recipes: Instant Pot Chicken and Rice

    Ingredients You’ll Need

    Labeled ingredients to make the soup.
    • Oil: Vegetable oil is used to sauté the onion and chicken breast.
    • Onion: Diced onion adds flavor and texture to the soup.
    • Boneless, Skinless Chicken Breast: Chicken breast is used as the protein source in this soup, providing a lean and healthy option.
    • Minced Garlic: Garlic adds a savory flavor to the soup.
    • Sea Salt: Used to season the soup and enhance the flavors.
    • Dried Thyme: Adds a herbaceous flavor.
    • Ground White Pepper: Adds a subtle heat and depth of flavor.
    • Chicken Broth: Serves as the base of the soup and provides a rich, savory flavor.
    • Quick Pearled Barley: Pearled barley is a nutritious grain that adds a chewy texture to the soup and is a good source of fiber.
    • Dried Parsley Flakes: Adds a fresh, herbaceous flavor to the soup.
    • Carrots: Adds a pop of color, flavor, and texture.
    • Cornstarch: An optional ingredient used to thicken the soup to your desired consistency. 

    Step-By-Step Instructions

    Steps to make the soup.

    Step 1: Turn on your Instant Pot and select the "saute" function. Add the vegetable oil to the pot.

    Step 2: Add the diced onion to the pot and saute for 2-3 minutes, or until the onion is softened.

    Step 3: Add the chicken breast, minced garlic, sea salt, dried thyme, and ground white pepper to the pot.

    Step 4: Pour the chicken broth into the pot and stir to combine.

    Step 5: Add the quick pearled barley, dried parsley flakes, and sliced carrots to the pot and stir to combine.

    Step 6: Close the Instant Pot lid and set the pressure valve to "sealing". Select the "manual" function and set the timer for 20 minutes.

    Step 7: After the cooking time is complete, allow the pressure to release naturally for 10 minutes, then use the quick release method to release any remaining pressure.

    Step 8: If you want a thicker soup, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl. Stir the mixture into the soup and select the "saute" function. Cook for a few minutes, stirring frequently, until the soup thickens.

    Step 9: Serve the Instant Pot chicken barley soup hot, garnished with fresh parsley or grated parmesan cheese if desired.

    NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

    Soup in a bowl with sliced carrots.

    Expert Tips

    • Use quick pearled barley. Quick pearled barley is the best type of barley to use in this recipe, as it cooks quickly and has a softer texture than regular pearled barley.
    • Customize the vegetables. This recipe calls for sliced carrots, but you can also add other vegetables to the soup, such as celery, potatoes, or green beans.
    • Adjust the seasoning. Feel free to adjust the seasoning of the soup to your liking. You can add more or less salt, pepper, thyme, or garlic depending on your taste preferences.
    • Thicken the soup. If you prefer a thicker soup, you can add cornstarch mixed with cold water to the soup after it has finished cooking. Make sure to whisk the cornstarch mixture into the soup well and let it simmer for a few minutes to thicken.

    Variations

    • Vegetarian: For a vegetarian version of this soup, omit the chicken and use vegetable broth instead of chicken broth. Add extra vegetables such as diced potatoes, sweet potatoes, or mushrooms for additional flavor and texture.
    • Beef Barley Soup: You can substitute beef broth for the chicken broth and use diced beef instead of chicken to make a hearty beef barley soup.
    • Mexican-style Chicken Barley Soup: Add canned diced tomatoes, black beans, corn, chili powder, and cumin to the soup for a Mexican-inspired twist.
    • Lemon Chicken Barley Soup: Add the juice of one lemon and grated lemon zest to the soup after it has finished cooking for a tangy, bright flavor.

    Storing & Freezing

    Storing: To store Instant Pot chicken barley soup, first let it cool down to room temperature. Then, transfer the soup to an airtight container and store it in the refrigerator for up to 3-4 days.

    Freezing: To freeze Instant Pot chicken barley soup, let it cool down to room temperature and transfer it to a freezer-safe container. Leave about 1 inch of space at the top of the container to allow for expansion during freezing. Store it in the freezer for up to 3 months.

    Recipe FAQ's

    Can I use regular pearled barley instead of quick pearled barley?

    While you can use regular pearled barley, keep in mind that it will take longer to cook and will have a chewier texture than quick pearled barley. If you do use regular pearled barley, you may need to add extra cooking time and adjust the amount of liquid accordingly.

    Can I use chicken thighs instead of chicken breast?

    Yes, you can use boneless, skinless chicken thighs instead of chicken breast. Keep in mind that chicken thighs will have a slightly different texture and may require longer cooking time than chicken breast.

    Can I use fresh parsley instead of dried parsley flakes?

    Yes, you can use fresh parsley instead of dried parsley flakes. Just finely chop the parsley and add it to the soup after it has finished cooking.

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      Instant Pot Pork Loin With Apples And Onions
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    If you love this recipe, please leave a comment with a five-star rating — or simply hit the five-star button in the recipe card. Don't forget to signup for my newsletter!

    Thumbnail of Instant Pot chicken barley soup.

    Instant Pot Chicken Barley Soup

    5 from 3 votes
    By Kate
    This Instant Pot chicken barley soup is a hearty and healthy dish that's perfect for a cozy weeknight dinner. Packed with protein from the chicken and fiber from the barley and vegetables, this soup is both filling and nutritious.
    Pin Recipe Print Recipe Save RecipeSaved!
    Prep 10 minutes mins
    Cook 20 minutes mins
    Total 30 minutes mins
    Servings 6 Servings
    Calories 325kcal
    Prevent your screen from going dark

    Special Equipment

    • Instant Pot Pressure Cooker
    • Utensil Set
    • Measuring Spoons and Cups

    Ingredients
     
     

    • 2 tablespoons vegetable oil
    • ½ medium onion diced
    • 1 ½ pounds boneless skinless chicken breast
    • 1 tablespoon minced garlic
    • 1 teaspoon sea salt
    • 1 tablespoon dried thyme
    • ½ teaspoon ground white pepper
    • 64 ounces chicken broth
    • 1 cup quick pearled barley
    • 1 tablespoon dried parsley flakes
    • 1 cup sliced carrots frozen or canned
    • 2 tablespoons cornstarch mixed with 2 tablespoons cold water optional for a thicker soup

    Instructions
     

    • Turn on the Instant Pot and select the "saute" function. Add the vegetable oil to the pot.
    • Add the diced onion to the pot and saute for 2-3 minutes, or until the onion is softened. 
    • Add the chicken breast, minced garlic, sea salt, dried thyme, and ground white pepper to the pot.
    • Pour the chicken broth into the pot and stir to combine.
    • Add the quick pearled barley, dried parsley flakes, and sliced carrots to the pot and stir to combine.
    • Close the Instant Pot lid and set the pressure valve to "sealing". Select the "manual" function and set the timer for 20 minutes.
    • After the cooking time is complete, allow the pressure to release naturally for 10 minutes, then use the quick release method to release any remaining pressure.
    • If you want a thicker soup, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl. Stir the mixture into the soup and select the "saute" function. Cook for a few minutes, stirring frequently, until the soup thickens.
    • Serve the Instant Pot chicken barley soup hot, garnished with fresh parsley or grated parmesan cheese if desired.

    Notes

    • Quick pearled barley is the best type of barley to use in this recipe, as it cooks quickly and has a softer texture than regular pearled barley.
    • This recipe calls for sliced carrots, but you can also add other vegetables to the soup, such as celery, potatoes, or green beans.
    • Feel free to adjust the seasoning of the soup to your liking. You can add more or less salt, pepper, thyme, or garlic depending on your taste preferences.
    • If you prefer a thicker soup, you can add cornstarch mixed with cold water to the soup after it has finished cooking. Make sure to whisk the cornstarch mixture into the soup well and let it simmer for a few minutes to thicken.
    • Storing: To store Instant Pot chicken barley soup, first let it cool down to room temperature. Then, transfer the soup to an airtight container and store it in the refrigerator for up to 3-4 days.
    • Freezing: To freeze Instant Pot chicken barley soup, let it cool down to room temperature and transfer it to a freezer-safe container. Leave about 1 inch of space at the top of the container to allow for expansion during freezing. Store it in the freezer for up to 3 months.

    Nutrition

    Calories: 325kcalCarbohydrates: 26gProtein: 28gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gCholesterol: 415mgSodium: 611mgFiber: 4gSugar: 3g

    All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

    Tried this recipe?Give it a star rating and leave a comment below!

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    Reader Interactions

    Comments

    1. Pam

      October 05, 2021 at 4:23 pm

      The weather has just cooled off here and everyone is going to love this comfort food soup!

      Reply
    2. Jennifer

      October 05, 2021 at 4:16 pm

      This is a terrific recipe! It's so meaty and the barley is tender and delish. I love making it in my IP, too!

      Reply
    3. Dannii

      October 05, 2021 at 3:39 pm

      Now this is my kind of comfort food. So hearty and delicious.

      Reply
    5 from 3 votes (3 ratings without comment)

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