Home › Main Course › One-Pot Chicken and Barley in the Instant Pot
One-Pot Chicken and Barley in the Instant Pot
One-Pot Chicken and Barley in the Instant Pot
Main Course

One-Pot Chicken and Barley in the Instant Pot

★★★★★ 4.5 (655)

This hearty and comforting dish combines tender chicken and wholesome barley for an easy weeknight meal. With just one pot and the Instant Pot doing the work, dinner comes together quickly and with minimal cleanup.

◷ 55 min Total Time
♜ 4 Servings
▥ Hard Difficulty
Jump to Recipe ↓

Ingredients

4 servings
You Might Like

Creamy Pasta Tossed with Baked Chicken

Instructions

1

Step 1

Start by turning on your Instant Pot and setting it to the sauté mode. Pour in a little oil, then add chopped onions, celery, and bell peppers. Cook them for about 5 minutes until they soften and smell delicious. While the veggies are cooking, season your chicken breasts with salt and pepper. Toss them into the pot with the veggies, then add diced tomatoes, pearl barley, chicken stock, and a few sprigs of thyme. Give everything a good stir, then close the lid and lock it in place. Set the pressure cooker to high and let it cook for 25 minutes. It’ll take around 10 to 15 minutes for the pressure to build up before the timer starts counting down. When the cooking time is up, carefully release the pressure using the quick-release method. Once it’s safe to open, take out the chicken and shred it with two forks. Stir the shredded chicken back into the pot, mix everything well, and you’re ready to serve.

Why You’ll Love This Recipe

This dish is comforting and packed with wholesome ingredients. It’s easy to make and perfect for busy nights. The Instant Pot locks in flavor, making the chicken tender and the barley chewy and satisfying.

Serving Suggestions

Serve this hearty meal with a side of steamed green vegetables or a fresh salad. A sprinkle of fresh herbs like parsley or thyme adds a bright finish. A dollop of Greek yogurt can also add creaminess and a tangy contrast.

Storage 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 or water to keep the mixture moist. This meal also freezes well for up to 2 months.