Name: Instant Pot Chicken Barley Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoons vegetable oil; 1/2 medium onion, diced; 1 1/2 pounds boneless, skinless chicken breast; 1 tablespoon minced garlic; 1 teaspoon sea salt; 1 tablespoon dried thyme; 1/2 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

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Instant Pot chicken barley soup is a hearty and healthy meal perfect for family dinner. Save time by letting the pressure cooker do all the work.

bowl of chicken barley soup with Instant Pot in the background

Instant Pot chicken barley soup is soon to be your go to winter recipe! Packed with fresh ingredients like chicken, barley, carrots and spices, this soup is comfort in a bowl.

Making soup in the Instant Pot is so quick and easy, but still tastes like you’ve let it simmer for hours on the stovetop.

Why You’ll Love This Recipe

Perfect for the chilly weather!
It’s a delicious, hearty and flavorful soup.
It’s a great meal for the whole family.
Tastes great paired with your favorite bread!

Ingredients You’ll Need

Oil
Onion
Boneless, skinless chicken breast
Minced garlic
Sea salt
Dried thyme
Ground white pepper
Chicken broth
Quick pearled barley
Dried parsley flakes
Carrots
Cornstarch

Instant Pot chicken barley soup ingredients

How To Make Instant Pot Chicken Barley Soup

1 – Turn the Instant Pot on to sauté mode. Add the oil and allow it to get hot. Add the onions and sauté for about 3-5 minutes until softened.

2 – Turn the Instant Pot off by selecting cancel. Add in the chicken breasts (whole), minced garlic, salt, thyme, white pepper, and chicken broth. Stir together.

chicken barley soup ingredients in the Instant Pot

3 – Place the lid on the Instant Pot and close the sealing valve by pushing it away from you. Pressure cook on high for 7 minutes.

4 – Once the time has completed, natural release by not opening the sealing valve. Once the silver pin has dropped, you may open the lid.

5 – With tongs, remove the chicken breast from the Instant Pot and transfer to a cutting board. Cut the chicken into cubes.

6 – Add the chicken back to the Instant Pot including the barley, parsley, and carrots.

7 – Select sauté mode to bring it to a boil to cook the barley. Place the lid on and close the sealing valve to lock in the heat. Allow it to cook for about 15 minutes with the lid on.

8 – Add in the slurry now if you want to thicken your soup. Mix well. Enjoy!

How do I store my leftover chicken barley soup?

Place the cooled soup in an airtight container and store in the refrigerator for 3-4 days.

Can I freeze my leftover sausage and spinach soup?

Yes! Place the cooled soup in resealable freezer safe bags. Lay flat in the freezer to freeze. Properly stored, the soup should last up to 3 months.

Calories per serving (approximately 1 1/2 cups): 325

You can also find my FREE Instant Pot cheat sheets here.

Yield: 6 Servings

Instant Pot Chicken Barley Soup

Instant Pot chicken barley soup is a hearty and healthy meal perfect for family dinner. Save time by letting the pressure cooker do all the work.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

2 tablespoons vegetable oil
1/2 medium onion, diced
1 1/2 pounds boneless, skinless chicken breast
1 tablespoon minced garlic
1 teaspoon sea salt
1 tablespoon dried thyme
1/2 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 the Instant Pot on to sauté mode. Add the oil and allow it to get hot. Add the onions and sauté for about 3-5 minutes until softened.
Turn the Instant Pot off by selecting cancel. Add in the chicken breasts (whole), minced garlic, salt, thyme, white pepper, and chicken broth. Stir together.
Place the lid on the Instant Pot and close the sealing valve by pushing it away from you. Pressure cook on high for 7 minutes.
Once the time has completed, natural release by not opening the sealing valve. Once the silver pin has dropped, you may open the lid.
With tongs, remove the chicken breast from the Instant Pot and transfer to a cutting board. Cut the chicken into cubes.
Add the chicken back to the Instant Pot including the barley, parsley, and carrots.
Select sauté mode to bring it to a boil to cook the barley. Place the lid on and close the sealing valve to lock in the heat. Allow it to cook for about 15 minutes with the lid on.
Add in the slurry now if you want to thicken your soup. Mix well. Enjoy!