Pair earthy, toothsome barley with tender chicken dressed in a tangy white balsamic vinaigrette for a hearty main dish. This Instant Pot chicken recipe comes together in just 40 minutes, making it perfect for easy weeknight dinners. Source: 400 Calorie Recipes

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

392 calories; 12 g total fat; 2 g saturated fat; 579 mg sodium. 44 g carbohydrates; 8 g fiber; 2 g sugar; 25 g protein;