Quickchickenandbarleystew Recipes

INSTANT POT® CHICKEN AND BARLEY

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onions, celery, and bell peppers to the pot; saute until vegetables are soft, about 5 minutes.
• Season chicken breasts with salt and , pepper and add to the pot. Add tomatoes, pearl barley, chicken stock, and thyme. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken onto a cutting board and shred with 2 forks. Return to the pot and stir to combine.

SLOW-COOKER CHICKEN-BARLEY STEW

Steps:

• In 4- to 5-quart slow cooker, place carrots, celery and onion. Place chicken breasts on vegetables. Add remaining ingredients except parsley and thyme.
• Cover; cook on Low heat setting 8 to 9 hours.
• Remove chicken from cooker; place on cutting board. Remove meat from bones and chop into 1/2- to 1-inch pieces; discard bones.
• Stir chicken, parsley and thyme into stew. Increase heat setting to High. Cover; cook 10 to 15 minutes longer or until chicken is thoroughly heated.

CHICKEN AND BARLEY STEW

Steps:

• Toss all of the ingredients, except the parsley into a large stock pot.
• Bring to a boil, cover loosely and reduce the heat to low.
• Let the stew simmer for about 1 1/4 hours, stirring occasionally.
• Use tongs to remove the chicken from the stew and slice it into bite-sized pieces.
• Then return the chicken to the stew and continue to simmer for 15 min more.
• Swirl the parsley into each bowl before serving.