Hint: Using chicken stock guarantees more flavor than traditional broth and a nicer golden color in this chickensoup recipe.
3 cups unsalted chicken stock
2 cups water
2 cups diced carrot
1 cup diced peeled Yukon gold or red potato
1 cup diced onion
3/4 cup sliced celery
1/2 cup uncooked pearl barley
1 tablespoon chopped fresh oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 bay leaf
2 cups shredded skinless, boneless rotisserie chicken breast
Additional chopped fresh oregano (optional)
Additional freshly ground black pepper (optional)
How to Make It
Combine first 11 ingredients (through bay leaf) in a 6-quart Instant Pot®. Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 19 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release (page 4). Remove and discard bay leaf.
Add chicken to cooker. Press [Sauté], and use [Adjust] to select "More" mode. Cook, uncovered, 3 minutes or until thoroughly heated, stirring occasionally. Ladle soup into 6 bowls. Sprinkle with additional oregano and pepper, if desired.
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