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Prep Time:40 minsTotal Time:40 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:40 minsTotal Time:40 minsServings:6Yield:6 servings
Prep Time:40 mins
Prep Time:
40 mins
Total Time:40 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¼teaspoonpaprika1 ½teaspoonskosher salt, divided½teaspoonblack pepper, divided4smallbone-in, skinless chicken breasts (about 3 1/4 lbs.)4tablespoonsolive oil, divided⅓cuppeeled garlic cloves1tablespoonchopped fresh thyme2cupsunsalted chicken stock1 ½cupsuncooked quick-cooking barley (from 1 [8-oz.] pkg.)½cup(4 oz.) white wine2tablespoonschopped fresh flat-leaf parsley2tablespoonswhite balsamic vinegar
Cook Mode(Keep screen awake)
Ingredients
¼teaspoonpaprika
1 ½teaspoonskosher salt, divided
½teaspoonblack pepper, divided
4smallbone-in, skinless chicken breasts (about 3 1/4 lbs.)
4tablespoonsolive oil, divided
⅓cuppeeled garlic cloves
1tablespoonchopped fresh thyme
2cupsunsalted chicken stock
1 ½cupsuncooked quick-cooking barley (from 1 [8-oz.] pkg.)
½cup(4 oz.) white wine
2tablespoonschopped fresh flat-leaf parsley
2tablespoonswhite balsamic vinegar
DirectionsStir together paprika, 1 teaspoon salt, and 1/4 teaspoon pepper in a bowl; sprinkle evenly over chicken. Add 1 tablespoon of the oil to a programmable pressure multicooker (such as Instant Pot). Select SAUTE setting on cooker. Select HIGH temperature setting and allow to preheat.Add 2 chicken breasts, meaty side down, to cooker; cook until golden brown, 3 to 4 minutes. Transfer chicken from cooker to a plate. (Chicken will not be cooked through.) Repeat with 1 tablespoon oil and remaining 2 chicken breasts.Add garlic and thyme to cooker; cook, undisturbed, 1 minute. Stir in stock, barley, and wine, scraping up any browned bits from the bottom of the cooker. Return chicken to cooker.Press CANCEL. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 15 minutes. (It will take 4 to 5 minutes for cooker to come up to pressure before cooking begins.)Carefully turn steam release handle to VENTING position and let steam fully escape. (This will take 2 to 3 minutes.) Remove lid from cooker; turn cooker off. Transfer chicken to a cutting board; let cool about 5 minutes. Remove and discard bones. Shred meat into large pieces.While chicken cools, whisk together parsley, vinegar, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons oil in a small bowl until combined.Toss together shredded chicken and vinaigrette mixture in a large bowl. Spoon barley evenly into 6 bowls; top with chicken mixture. Serve hot.Originally appeared: 400 Calorie Recipes
Directions
Stir together paprika, 1 teaspoon salt, and 1/4 teaspoon pepper in a bowl; sprinkle evenly over chicken. Add 1 tablespoon of the oil to a programmable pressure multicooker (such as Instant Pot). Select SAUTE setting on cooker. Select HIGH temperature setting and allow to preheat.Add 2 chicken breasts, meaty side down, to cooker; cook until golden brown, 3 to 4 minutes. Transfer chicken from cooker to a plate. (Chicken will not be cooked through.) Repeat with 1 tablespoon oil and remaining 2 chicken breasts.Add garlic and thyme to cooker; cook, undisturbed, 1 minute. Stir in stock, barley, and wine, scraping up any browned bits from the bottom of the cooker. Return chicken to cooker.Press CANCEL. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 15 minutes. (It will take 4 to 5 minutes for cooker to come up to pressure before cooking begins.)Carefully turn steam release handle to VENTING position and let steam fully escape. (This will take 2 to 3 minutes.) Remove lid from cooker; turn cooker off. Transfer chicken to a cutting board; let cool about 5 minutes. Remove and discard bones. Shred meat into large pieces.While chicken cools, whisk together parsley, vinegar, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons oil in a small bowl until combined.Toss together shredded chicken and vinaigrette mixture in a large bowl. Spoon barley evenly into 6 bowls; top with chicken mixture. Serve hot.
Stir together paprika, 1 teaspoon salt, and 1/4 teaspoon pepper in a bowl; sprinkle evenly over chicken. Add 1 tablespoon of the oil to a programmable pressure multicooker (such as Instant Pot). Select SAUTE setting on cooker. Select HIGH temperature setting and allow to preheat.
Add 2 chicken breasts, meaty side down, to cooker; cook until golden brown, 3 to 4 minutes. Transfer chicken from cooker to a plate. (Chicken will not be cooked through.) Repeat with 1 tablespoon oil and remaining 2 chicken breasts.
Add garlic and thyme to cooker; cook, undisturbed, 1 minute. Stir in stock, barley, and wine, scraping up any browned bits from the bottom of the cooker. Return chicken to cooker.
Press CANCEL. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 15 minutes. (It will take 4 to 5 minutes for cooker to come up to pressure before cooking begins.)
Carefully turn steam release handle to VENTING position and let steam fully escape. (This will take 2 to 3 minutes.) Remove lid from cooker; turn cooker off. Transfer chicken to a cutting board; let cool about 5 minutes. Remove and discard bones. Shred meat into large pieces.
While chicken cools, whisk together parsley, vinegar, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons oil in a small bowl until combined.
Toss together shredded chicken and vinaigrette mixture in a large bowl. Spoon barley evenly into 6 bowls; top with chicken mixture. Serve hot.
Originally appeared: 400 Calorie Recipes
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Nutrition Facts(per serving)392Calories12gFat44gCarbs25gProtein
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.
