Ingredients
8
8 servings
- •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
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil, onions, celery, and bell peppers to the pot; saute until vegetables are soft, about 5 minutes.
- Season chicken breasts with salt and , pepper and add to the pot. Add tomatoes, pearl barley, chicken stock, and thyme. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken onto a cutting board and shred with 2 forks. Return to the pot and stir to combine.
Nutritional Facts
Per 8 servings
- Calories: 322
- Carbohydrate: 47g
- Fat: 4g
- Fiber: 10g
- Protein: 24g
- Sugar: 6g
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