Instant Pot Chicken Barley Soup Recipes

Instant Pot Chicken Barley Soup is a rich and creamy Instant Pot soup recipe that is so good I have eaten it almost every day since I made it. I just can't get enough of it.

I have been enjoying a big bowl of this chicken soup for lunch every day this past week. I live off of homemade soup during the week.

If you like a thinner broth soup like Instant Pot Chicken and Rice Soup or Chicken Noodle Soup you can skip the step adding the corn starch.

Cajun Chicken Barley Vegetable Soup (easy & Healthy)

Soups are my favorite freezer meals. I make a big pot and divide it up into single serving food containers. I put them in the freezer and during the work week I will eat soup for lunch.

It only takes about 30 minutes to pressure cook a big pot of homemade soup in the Instant Pot. Homemade soup is a nutritious lunch or dinner.

You can serve it for lunch or dinner. If you like to meal prep homemade soup is a great way to fill your freezer with ready made meals that you can pop in the microwave and enjoy a home cooked meal.

Instant Pot Vegan Vegetable And Barley Soup Recipe

If you love a rich creamy soup broth but think it is too hard to thicken all of your soups or stew recipes I have an easy trick I use to thicken broth.

If you have ever used flour to thicken anything you know how easy it is to end up with a bunch of gummy lumps floating around in your bowl.

Corn starch and water is the easiest way to thicken anything lump free. You can use this thickening method to thicken soups, stews and gravy.

Chicken Barley Soup & A New Crockpot

Simply mix 2 tablespoons of corn starch (which is a gluten free) and 3 tablespoons of cold water. Mix it well until the corn starch completely dissolves.

Pour it into the soup and bring the soup to a simmer or boil to thicken. The liquid must be simmering or boiling hot for it to thicken the broth.

Serve the soup with crackers or bread. I love making homemade bread and enjoying a thick slice slathered with butter. This No Knead Roasted Garlic & Rosemary Bread would be perfect served with this soup recipe.

Instant Pot Barley Chicken Stew • Simple Nourished Living

Rich and savory Chicken Barley Soup made with boneless chicken, fresh vegetables and herbs is fast and easy soup recipe to make. Serve a big bowl of homemade soup in under 30 minutes.

Serving: 1 Bowl Calories: 220 kcal Carbohydrates: 26 g Protein: 22 g Fat: 3 g Saturated Fat: 1 g Cholesterol: 54 mg Sodium: 1239 mg Potassium: 654 mg Fiber: 5 g Sugar: 2 g Vitamin A: 2734 IU Vitamin C: 19 mg Calcium: 41 mg Iron: 2 mg

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.For a healthy but filling meal try out this Instant Pot Chicken Barley Soup with some crusty bread. It’s pressure cooked quickly but tastes as though it’s been simmering all day. This is a forgiving soup that allows you to use cooked chicken or turkey or raw chicken breasts or thighs. 

Chicken Barley Soup Recipe

I’ve loved the slow cooker version of this particular soup recipe for years. It’s one of those soups that fills you up but doesn’t give you the guilt factor. No creams or flours or butters are used in this recipe (not that there’s anything wrong with that…but sometimes I just want to eat a little lighter).

I wanted to try the soup out in the Instant Pot since grains, like barley, and the Instant Pot are a perfect match. You can cook something that usually takes an hour or more on the stove top in just a few minutes in the pressure cooker. It worked out really well and it held nicely on warm for a few hours until everybody in my house had cycled through and eaten their dinner. If you’re in a snowstorm like me right try this Instant Pot Chicken Barley Soup out for dinner tonight!

Tomatoes–I had a can of crushed tomatoes and wanted to try them out. This made the soup more of a tomato-y base instead of a chicken broth base, which I like. However, you can also use a can of petite diced tomatoes and have more of the chunks of tomatoes in the soup if you prefer it that way. (You can see the difference in how the soups look here).

Healthy Pressure Cooker Vegetable And Barley Chicken Soup — The Slim Situation

Barley–I buy pearl barley (or pot barley) in the bulk section of the grocery store. Don’t use the quick cooking kind (par-boiled) for this particular recipe or the barley will be overcooked and mushy.

Chicken/Turkey–we made a turkey on Sunday and had leftovers so that’s what I used this time around. In the past I’ve used this seasoned shredded chicken and I’ve also used raw chicken breasts or thighs. It doesn’t really matter too much.

To make Instant Pot chicken barley soup I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly.  It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.

Mushroom Barley Soup

 This is a free service! Try it out. You’ll eat better and be more inspired to make family dinner happen at your house.

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.Even in spring, we get cool weather days. And a warm bowl of soup is exactly what I want to warm me through and through.

But it does help to have soups that are a little lighter and healthier, and this chicken and barley soup definitely fits the bill!

Easy Instant Pot Chicken Barley Soup

Similar to my hamburger barley soup, this version is delicious and richly satisfying. Many chicken soups can be so thin you feel like you haven’t eaten anything! But this one has both barley and potato to help give it more structure, in addition to all the beneficial nutrients.

And the best part? I make it in the Instant Pot, so I can have delicious chicken barley soup ready in much less time than using conventional methods. Love it!

This soup’s origins are in my mother’s old recipe boxes. She had a recipe for chicken barley soup that was typed out on an old typewriter and then had some handwritten notes on it. It made a bigger pot of soup, referred to some old brand names I’ve never heard of, and required 5 hours of cook time in a crock pot with some pre-heating of the liquids and barley.

Chicken Barley Soup

I knew I could adapt the recipe for ingredients and used my hamburger barley soup as a guide for that. The Instant Pot adaptation was a necessity. My slow cooker died a few months ago and I haven’t replaced it.

I have to say, I was beyond happy with the resulting soup! It’s a little bit like chicken noodle soup, but so much better. The whole grain of barley makes a fantastic replacement for noodles.

By far my favorite feature of the Instant Pot is the sauté function. If you use a slow cooker for a soup like this, there is usually a separate step required involving searing the meat or vegetables before starting the cooking cycle. Using the sauté function means you can do it all in the same pot!

Instant Pot Chicken Barley Soup

For this soup, we first sauté the onion, celery and carrot. This only requires about 3 to 5 minutes, just enough to soften. Then add the garlic, stir and cook about 30 seconds before adding the barley.

Now add the rest of the ingredients: potatoes, chicken, spices, and broth. Cover and seal the Instant Pot and set the cycle to cook for 8 minutes on high pressure. Expect the Instant Pot to take about 15 minutes or so to come up to pressure before the cycle begins.

Remove the chicken to cool slightly before shredding. At this point, I like to give the barley a little taste. The barley will be a little chewy, but if you feel it could use a little more cooking time just turn the Instant Pot back to sauté and your soup will soon be bubbling. You can leave it boiling, stir occasionally, while you process the chicken.

Instant Pot Barley Soup

When the chicken has cooled a little, remove the skin and bones. Then shred and/or cut it into bite-sized pieces. Once the chicken is all cut, return it to the soup in the pot. When the chicken is heated through, the soup is ready to serve.

You may have heard that barley is “good for you” but what does that mean? Here are a few of the health benefits, according to Healthline. I think there’s something here for everyone!

It’s your soup, so you have plenty of options for variation! If you prefer a thinner broth, you can omit the potato. That does tend to thicken the

Chicken & Barley Stew — The Skinny Fork