I am literally obsessed with my Instant Pot. It is the most amazing way to use up leftovers and make food FAST!! Not that I would ever forget to defrost chicken or anything – not ME because I have my whole life together (check my Instagram for proof. My house is always clean obviously. I’m perfect).
Today Day 2 of my personal Instant Pot revolution means a new recipe had to be invented!
Colleen and I are both pregnant and hungry for All the Things, so the fact that this came together lightning quick was wonderful!!!! This stew was DELICIOUS and our 1, 2 and 5 year old children all ate it happily!!
Instant Pot Chicken Barley Soup
I made this in the 8-quart pot. You could put it in the 6-quart pot because it’s small enough!
3 or 4 stalks celery, coarsely chopped
3 fat carrots, coarsely chopped
1 onion, coarsely chopped
4 cloves garlic, crushed or minced
1 cup barley, uncooked
3 or more chicken breasts, frozen is OK
2 quarts water
salt and pepper to taste
Throw (literally, throw) all ingredients in your Instant Pot. Seal it up according to manufacturer’s directions, and set on Meat/Stew and High Pressure for 20 to 30 minutes.
Release lid according to manufacturer’s directions.
Also wonderful: Lentil Stew in the Instant Pot …. SO good … SO GOOD …
Love, love, love …