Instant Pot Chicken Barley Soup is perfect for busy, winter nights. Made from pantry staples, this hearty soup will quickly become one of your family’s new go-to dinners.
You know those nights when you walk in the door and need something on the table soon, but you also have to help the kids with homework and do ten loads of laundry? This is the perfect dinner for those nights.
If your family loves soup as much as mine, then you’ll want to check out my entire collection of Instant Pot Soup Recipes too!
Instant Pot Chicken Barley Soup
This Instant Pot Chicken Barley Soup is made with things you probably have in your pantry and freezer. Prep is speedy because the chicken doesn’t need to be precooked, and using frozen vegetables means no chopping is required. All you have to do is get everything into the Instant Pot and start the cook time – then you’re free to take care of things like homework and laundry while it cooks.
Thirty minutes later, your Instant Pot Chicken Barley Soup is ready. Add a loaf of crusty bread and you have a filling dinner in no time.
If you don’t have an Instant Pot, then try the stove-top directions for this Chicken Barley Soup. And while it’s simmering, go ahead and sign-up for my free Instant Pot School. You’ll have instant access to PDF lessons, videos, recipes, a meal plan, and plenty of tips and tricks. It will be well worth a few minutes, even if you don’t have an Instant Pot yet – just check it out and you’ll see what I mean *wink wink*
Instant Pot Chicken Barley Soup
Ingredients
- 4 cups chicken broth
- 14 oz. can diced tomatoes
- 1 lb. boneless, skinless chicken breasts, chopped into bite-sized pieces
- ½ tsp. salt
- ½ tsp. pepper
- ¼ tsp. cayenne pepper
- 16 oz. package frozen vegetables
- ¾ cup barley
Instructions
- Combine all ingredients in the pressure cooker pot.
- Set the manual cook time for 20 minutes.
- Let the pressure release naturally for 10 minutes, then release remaining pressure.
- Serve immediately.
