Easy Chicken and Barley Recipe for the Instant Pot
This hearty and comforting meal comes together quickly in your Instant Pot, making weeknight dinners a breeze. Packed with tender chicken and nutritious barley, it’s perfect for a warm, satisfying dinner any night of the week.
Prep Time15 min
Cook Time40 min
Total Time55 min
Difficulty
Hard
Expert Cooking Tips
Brown the chicken first for extra flavor before pressure cooking.
Rinse barley thoroughly to remove excess starch.
Use broth instead of water for a richer taste.
Ingredients
0/11
Why This Recipe Is So Delicious
Hearty and comforting, perfect for busy weeknights. It combines tender chicken with chewy barley, making a balanced meal full of flavor and texture. Using the Instant Pot saves time and locks in moisture.
Directions
Turn on your Instant Pot and setting it to the sauté mode. Pour in some oil, then toss in the onions, celery, and bell peppers. Cook everything until the veggies are nice and soft, which should take about 5 minutes. While that’s cooking, season the chicken breasts with salt and pepper. Add them to the pot along with the tomatoes, pearl barley, chicken stock, and a sprinkle of thyme. Close the lid and make sure it’s locked. Set your Instant Pot to high pressure for 25 minutes. It’ll take around 10 to 15 minutes for the pressure to build up. When the timer goes off, carefully release the pressure using the quick-release method. Remove the lid, take the chicken out, and shred it with two forks. Toss the shredded chicken back into the pot and stir everything together before serving.
307
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Serving Options To Try
Serve this meal with a side of steamed vegetables or a fresh green salad. A sprinkle of fresh herbs like parsley or thyme adds brightness. A dollop of Greek yogurt can also add creaminess.
Leftover Care Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it feels dry. This meal can also be frozen for up to 2 months.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work well and may add more flavor. Adjust cooking time if using bone-in thighs.
Do I need to soak the pearl barley before cooking?
No, rinsing the barley is enough. It will cook fully in the Instant Pot.
Can I use low-sodium chicken stock?
Absolutely, just adjust the added salt to taste.
What can I substitute for dried thyme?
You can use dried oregano or rosemary as alternatives.
Is it possible to make this recipe on the stovetop?
Yes, but you'll need to simmer the ingredients longer until the barley and chicken are cooked through.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze the cooked dish?
Yes, it freezes well. Thaw in the fridge overnight before reheating.
What if I don’t have an Instant Pot?
Use a pressure cooker or slow cooker, adjusting cooking times accordingly.
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