Healthy Pressure Cooker Vegetable and Barley Chicken Soup
Healthy Pressure Cooker Vegetable and Barley Chicken Soup...hearty, healthy, and oh so delicious. I know, I knowwww, we are well into spring with summer right around the corner, but I just couldn’t resist. This recipe is just too dang easy and tasty to pass up, and sometimes you just need a good bowl of soup no matter what the temperature is outside! This soup is filled with so many nourishing and nutritious ingredients, it’s just a cozy bowl of goodness waiting for you to eat it up.
Chock-full of veggies, this soup is filled with carrots, onion, green beans, corn, celery, mushrooms, peas, and tomatoes. It's definitely a good way to sneak some vegetables in if you have a picky eater in the household. So many nutrients and so much fiber are packed into this soup, and it’s absolutely delicious...you really can’t go wrong here.
Barley is also an excellent source of fiber and it really helps to add a lot of heartiness to the soup, which will keep you full and satisfied for longer afterwards. It also adds a slightly nutty flavor, and I am personally a big fan of the texture it adds to the soup as well.
What I truly love about this soup is how insanely easy it is to make! You really just toss everything into your pressure cooker and that’s almost it. It takes under 30 minutes to cook and then you just remove the chicken, shred it, add it back and you’re good to go! It’s hard to beat as a simple throw-together meal for a weeknight dinner.
Not only can you make this for a quick and easy dinner, but it’s also a perfect meal prep option for the week. Prep it on Sunday and enjoy it for the easiest lunches throughout the week. The flavors really just get better as it sits anyways.
If you do give this Healthy Pressure Cooker Vegetable and Barley Chicken Soup a try, be sure to comment below and/or tag me on Instagram to let me know how you like it! I really love to hear your thoughts.
Thanks for stopping by!
Take Care xx
Slim
Healthy Pressure Cooker Vegetable and Barley Chicken Soup
Prep Time: 15 minutes
Cook Time: 28 minutes
Total Time: 43 minutes
Serves: 6
Ingredients
4-5 large carrots, peeled and sliced
2 celery stalks, chopped
1 yellow onion, diced
4 oz baby bella mushrooms, quartered
½ cup frozen peas
½ cup frozen yellow corn
¾ cup frozen green beans
2 tsp chopped garlic
1 tbsp oregano
2 tsp thyme
Salt and pepper to taste
3 tbsp tomato paste
1 cup pearl barley
1 (15oz) can fire roasted diced tomatoes
1 lb boneless, skinless chicken breast
5 cups low sodium vegetable broth
Instructions
Add all of the ingredients to the pot of your pressure cooker. Mix around to evenly distribute everything, and ensure the chicken is submerged. Cook on high pressure for 18 minutes. Leave for natural release for 10 minutes once done.
Remove the chicken breasts from the soup and shred. Stir shredded pieces back into the soup.
Serve with some crusty bread and enjoy!
