Pressure Cooker Chicken with Barley
Pressure Cooker Chicken with Barley is a cozy, tomato-rich stew where nutty pearl barley soaks up the juices from tender chicken and sweet red peppers. Gentle thyme and sautéed onions add warmth, making it a satisfying bowl for weeknights or meal prep. Serve it hot when you want something filling yet bright with hearty texture and balanced seasoning.
- Prep15 mins
- Cook40 mins
- Serves8
- DifficultyEasy
- 1
Turn on a multi-function pressure cooker (such as an Instant Pot) and choose the Saute function. Add oil, the onions, the celery, and the bell peppers to the pot; cook, stirring, until the vegetables are tender, about 5 minutes.
- 2
Season the chicken breasts with salt and pepper and add them to the pot. Add the tomatoes, pearl barley, chicken stock, and thyme. Close and lock the lid. Select high pressure per the manufacturer's directions; set the timer for 25 minutes. Allow 10 to 15 minutes for the pressure to build.
- 3
Release the pressure carefully using the quick-release method per the manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer the chicken to a cutting board and shred it with 2 forks. Return it to the pot and stir to combine.
- Calories 232.43 kcal Moderate
- Protein 9.66 g Moderate
- Carbs 46.94 g Moderate
- Total Fat 1.69 g Low Source
- Saturated Fat 0.15 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 8.8 mg Low Source
- Sodium 314.55 mg Moderate
- Fiber 9.6 g Good Source
- Sugar 5.81 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 50.5 mg Low Source
- Iron 1.75 mg Low Source
- Potassium 484.74 mg Moderate
- Vitamin A 90.42 mcg_rae Moderate
- Vitamin C 42.2 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Wheat 🌾
- Gluten
- Celery
- Tomatoes 🍅
- Onions 🧅