Name: Chicken-Barley Soup
Total time: 10 min
Yield: Serves 6
Ingredients: 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)

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.

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Chicken-Barley Soup

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