Instant Pot Chicken Soup with Root Vegetables & Barley


Be sure to use bone-in chicken here--it enhances the flavor of the broth, and the bones are easy to remove after cooking. This healthy chicken soup can be made in an Instant Pot or pressure cooker.

Prep Time:
40 mins
Additional Time:
35 mins
Total Time:
1 hr 15 mins
8 cups


  • 1 tablespoon olive oil or canola oil

  • 1 large onion, chopped (2 cups)

  • 2 stalks celery, chopped (1/2 cup)

  • 3 cloves garlic, minced

  • ½ cup pearled barley, rinsed

  • 1 (32 ounce) carton low-sodium chicken broth

  • 1 pound bone-in chicken breast or thighs

  • 4 medium carrots, peeled and cut into 1-inch chunks (2 cups)

  • 2 large parsnips, cored, peeled, and cut into 1-inch chunks (2 cups)

  • ¼ cup chopped fresh dill or 1 Tbsp. dried

  • 3 tablespoons lemon juice, plus lemon wedges for serving

  • ½ teaspoon salt

  • ¼ teaspoon ground pepper


  1. Heat oil in a multicooker using the Saute setting. Add onion and celery; cook, stirring occasionally, until softened, 3 to 5 minutes. (Adjust temperature as necessary by pressing the Saute button for more or less heat.) Add garlic and cook, stirring, for 30 seconds. Add barley and stir to coat. Add broth, chicken, carrots, and parsnips.

  2. 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).

  3. 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.)

  4. 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.


Equipment: 6-qt. or larger multicooker

Nutrition Facts (per serving)

219 Calories
4g Fat
29g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 1 1/3 cups
Calories 219
% Daily Value *
Total Carbohydrate 29g 10%
Dietary Fiber 7g 23%
Total Sugars 6g
Protein 17g 33%
Total Fat 4g 5%
Saturated Fat 1g 4%
Cholesterol 34mg 11%
Vitamin A 7996IU 160%
Vitamin C 15mg 17%
Folate 51mcg 13%
Sodium 320mg 14%
Calcium 56mg 4%
Iron 2mg 9%
Magnesium 46mg 11%
Potassium 529mg 11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* 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.

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