Ingredients and Weight:
- 1 whole chicken (3.5-4 pounds)
- 1 cup pearl barley
- 3 carrots, chopped (12 ounces)
- 2 celery stalks, chopped (6 ounces)
- 1 onion, chopped (8 ounces)
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 cup water
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
30 minutes (plus natural release)
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Season the chicken with salt and pepper.
- In an Instant Pot, add the chicken, barley, carrots, celery, onion, garlic, chicken broth, and water.
- Secure the lid and set to Manual (High Pressure) for 30 minutes.
- Once the timer goes off, let the Instant Pot naturally release pressure for 10 minutes.
- Remove the chicken from the pot and let cool slightly before shredding.
- Add the shredded chicken back to the pot.
- Stir in the parsley.
- Season with additional salt and pepper to taste.
Nutritional Information:
Per serving (1 cup):
- Calories: 300
- Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 70mg
- Sodium: 500mg
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
Dish Characteristics:
- Hearty and comforting
- Savory and flavorful
- Perfect for a cold night or a special occasion
User Comments:
- "This dish is so easy to make and tastes amazing! I love the combination of chicken and barley."
- "It's a great way to use up leftover chicken. I also add some chopped potatoes for extra heartiness."
- "The parsley adds a nice fresh flavor to the dish. I always double the recipe because it's so good."
Special Precautions and Tips:
- Be sure to release the pressure slowly to prevent the liquid from splattering.
- If you don't have an Instant Pot, you can still make this dish in a regular pot. Just increase the cooking time to 45-60 minutes, or until the chicken and barley are tender.
