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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.
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Love making soup on the Instant Pot? Try my Instant Pot Beef Stew With Pasta 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.
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.
Ingredients You’ll Need
- 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
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!
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
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.
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.
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.
More Instant Pot Recipes
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Instant Pot Chicken Barley Soup
Equipment
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
- 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.
- 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
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.
Dannii
Now this is my kind of comfort food. So hearty and delicious.
Jennifer
This is a terrific recipe! It's so meaty and the barley is tender and delish. I love making it in my IP, too!
Pam
The weather has just cooled off here and everyone is going to love this comfort food soup!