Close
Prep Time:40 minsAdditional Time:35 minsTotal Time:1 hr 15 minsServings:6Yield:8 cupsJump to Nutrition Facts
Prep Time:40 minsAdditional Time:35 minsTotal Time:1 hr 15 minsServings:6Yield:8 cups
Prep Time:40 mins
Prep Time:
40 mins
Additional Time:35 mins
Additional Time:
35 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:6
Servings:
6
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonolive oilorcanola oil1largeonion, chopped(2cups)2stalkscelery, chopped(1/2cup)3clovesgarlic, minced½cuppearled barley, rinsed1(32 ounce) cartonlow-sodium chicken broth1poundbone-in chicken breastorthighs4mediumcarrots, peeled and cut into 1-inch chunks(2cups)2largeparsnips, cored, peeled, and cut into 1-inch chunks(2cups)¼cupchopped fresh dillor1Tbsp.dried3tablespoonslemon juice, pluslemon wedgesfor serving½teaspoonsalt¼teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
1tablespoonolive oilorcanola oil
1largeonion, chopped(2cups)
2stalkscelery, chopped(1/2cup)
3clovesgarlic, minced
½cuppearled barley, rinsed
1(32 ounce) cartonlow-sodium chicken broth
1poundbone-in chicken breastorthighs
4mediumcarrots, peeled and cut into 1-inch chunks(2cups)
2largeparsnips, cored, peeled, and cut into 1-inch chunks(2cups)
¼cupchopped fresh dillor1Tbsp.dried
3tablespoonslemon juice, pluslemon wedgesfor serving
½teaspoonsalt
¼teaspoonground pepper
Directions
Lock the lid in place and twist the steam-release handle to the sealed position. Select Pressure Cook/High for 8 minutes (or follow manufacturer’s directions to pressure-cook for 8 minutes).
When pressure-cooking is complete, let the pressure release naturally for 10 minutes. Release the remaining pressure manually. Check for doneness: an instant-read thermometer inserted in the thickest part of the chicken should register at least 165F and the barley and vegetables should be tender. (If necessary, switch to the Saute setting and cook until everything is done.)
Using tongs, transfer the chicken to a clean cutting board. When it is cool enough to handle, remove and discard the skin and bones. Shred or cut the chicken into bite-size pieces; return to the soup and heat through using the Saute setting, if necessary. Stir in dill, lemon juice, salt, and pepper. Serve with lemon wedges, if desired.
Tips
Equipment: 6-qt. or larger multicooker
Originally appeared: Diabetic Living Magazine, Winter 2020
Rate ItPrint
Nutrition Facts(per serving)219Calories4gFat29gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
