Easy Chicken and Barley Recipe for the Instant Pot

Ingredients 0/11

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.