Instant Pot Chicken and Barley Soup Recipe for Quick Comfort

Instant Pot Chicken Barley Soup is a rich, creamy Instant Pot soup that quickly became a favorite. Cubed chicken simmers in a flavorful broth with carrots, celery, onion and garlic, and a blend of herbs gives this homemade soup its savory depth.

This soup is perfect for lunches or dinners and freezes well, so I always keep portions in the freezer for busy weekdays. The vegetables and herbs simmer with the chicken and broth to create a rich, satisfying base. Thyme and bay leaves are especially effective at building deep flavor in soups and stews.

If you prefer a thinner broth—like in chicken and rice or classic chicken noodle soup—you can skip the cornstarch step. For a creamy, lump-free finish, a cornstarch slurry is an easy trick: mix cornstarch with cold water, stir it into hot soup, and simmer until the broth thickens.

Equipment and tools

• Instant Pot (6- or 8-quart recommended)
• Wooden spoon
• Long-handled metal ladle
• Pot holders
• Sharp knife
• Cutting mat or board

Easy way to thicken soup

To thicken soups without lumps, dissolve 2 tablespoons of cornstarch in 3 tablespoons of cold water to make a slurry. Stir it into the hot soup and bring the liquid to a simmer or gentle boil; the heat activates the cornstarch and thickens the broth evenly.

Prep

• Vegetables: slice the carrots and celery.
• Onion: peel and dice one medium white onion.
• Garlic: peel and mince, if using fresh cloves.
• Measure spices and herbs.
• Chicken: boneless skinless white meat was used here; thighs may be substituted.
• Herbs: fresh thyme, parsley or bay leaves can replace the dried herbs if preferred.
• Barley: quick pearled barley cooks quickly (about 10–15 minutes).

Ingredients

• 1 to 1½ lbs boneless chicken
• 1 cup sliced carrots
• ½ cup sliced celery
• 1 medium onion, diced
• 1 heaping tablespoon minced garlic
• 1 teaspoon sea salt
• 1½ teaspoons dried thyme
• 3 bay leaves (small to medium)
• ½ teaspoon ground white pepper
• 64 oz chicken broth or stock
• 1 cup quick pearled barley
• 1 teaspoon dried parsley
• 2 tablespoons cornstarch mixed with 2–3 tablespoons cold water (optional, for thickening)

Directions

1. Place the chicken in the bottom of the Instant Pot inner pot.
2. Add sliced carrots, celery, diced onion and minced garlic.
3. Add dried thyme, ground white pepper, sea salt and bay leaves.
4. Pour the chicken broth over the ingredients and stir gently.
5. Secure the lid and set the valve to Sealing. Use Manual/Pressure Cook and set the time to 7 minutes.
6. When cooking finishes, allow a natural release for 15 minutes, then carefully move the valve to Venting to release any remaining pressure. Remove the lid away from your face.
7. Use tongs to remove the cooked chicken to a bowl; let rest about 5 minutes, then cut into cubes and return the chicken to the pot.
8. Add 1 cup quick pearled barley and 1 teaspoon dried parsley to the soup.
9. If you want a thicker broth, stir in the cornstarch slurry and press Sauté. Bring the soup to a simmer until the broth thickens, then turn the Instant Pot Off.
10. Replace the lid, set the valve to Sealing, and let the residual heat cook the barley for about 15 minutes. Check the barley and, if needed, allow another 5–10 minutes with the lid closed.
11. Serve hot. Recipe yields about 8 servings.

Serving ideas

Serve with crackers or a slice of hearty bread. A roasted garlic and rosemary no-knead loaf or any crusty bread pairs beautifully with this thick, comforting soup.

More Instant Pot soup recipes

Instant Pot soups are perfect for meal prep and freezing. Make a large batch, portion into single-serving containers, and keep them in the freezer for quick lunches or dinners during the week.

Questions or recipe requests: [email protected]

Instant Pot Chicken Barley Soup

Arlene Mobley – Flour On My Face

Rich and savory Chicken Barley Soup made with boneless chicken, fresh vegetables and herbs. Serve a big bowl of homemade soup in under 30 minutes.

4.97 from 27 votes

Prep Time 15 mins

Cook Time 7 mins

Total Time 22 mins

Course Main Dish

Cuisine American

Servings 8

Calories 220 kcal

Equipment

• 8-Quart Instant Pot or similar

Ingredients

• 1.5 lbs boneless chicken
• 1 cup sliced carrots
• ½ cup sliced celery
• 1 medium onion, diced
• 1 tablespoon minced garlic
• 1 teaspoon sea salt
• 1½ teaspoons dried thyme
• 3 bay leaves
• ½ teaspoon ground white pepper
• 64 oz chicken broth or stock
• 1 cup quick pearled barley
• 1 teaspoon dried parsley
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional)

Instructions

• Place the chicken in the bottom of the Instant Pot inner pot.
• Add the carrots, celery, onion and garlic.
• Add thyme, white pepper, sea salt and bay leaves.
• Pour in the chicken broth and stir.
• Seal the lid and pressure cook on high for 7 minutes. Allow a 15-minute natural release, then vent and remove the lid.
• Remove the chicken, let rest 5 minutes, then cube and return to the pot.
• Add the pearled barley and dried parsley.
• If thickening, stir in the cornstarch slurry and simmer using the Sauté function until the broth thickens, then turn the Instant Pot off.
• Replace the lid and let residual heat cook the barley for about 15 minutes. Check and continue as needed until the barley is tender.
• Makes about 8 servings.

Nutrition

Serving: 1 Bowl
Calories: 220 kcal
Carbohydrates: 26 g
Protein: 22 g
Fat: 3 g
Sodium: 1239 mg

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