Ingredients
- 1 teaspoon vegetable oil
- 2 medium onions, chopped
- 4 stalks celery, diced
- 2 medium red bell peppers, chopped
- 4 (6 ounce) chicken breasts
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 (28 ounce) can diced tomatoes with juice
- 2 cups pearl barley, rinsed
- 1 (14.5 ounce) can chicken stock
- ½ teaspoon dried thyme
Why This Recipe Is So Popular
Helpful Chef Tips
- Use low-sodium broth to control the salt level.
- Let the pressure release naturally for a few minutes to keep the barley from becoming mushy.
Step 1
Turn your Instant Pot to the sauté setting. Pour in a bit of oil, then add the chopped onions, celery, and bell peppers. Cook them until they’re nice and soft, which should take about 5 minutes.
Step 2
Season your chicken breasts with salt and pepper, then toss them into the pot. Add the diced tomatoes, pearl barley, chicken stock, and a few sprigs of thyme. Give everything a gentle stir.
Step 3
Seal the lid and set the Instant Pot to high pressure for 25 minutes. It will take around 10 to 15 minutes for the pressure to build up before the cooking time starts.
Step 4
When the timer goes off, carefully release the pressure using the quick-release method. Once it’s safe, open the lid and take the chicken out onto a cutting board. Shred the chicken using two forks, then stir it back into the pot to mix everything together.
