White meat, whole grain, a little bit of spice -- yes, please!
Chicken
Barley Chili is a recipe that I cut off the back of the Quaker barley
box many years ago. As I was getting out my ingredients in the morning
and pushing my Instant Pot aside to make room the thought occurred to
me, instead of simmering on the stovetop for 40 - 60 minutes why not just
throw everything in the Instant Pot and give it a go! And that's just
what I did with delicious results.
Instant Pot Chicken Barley Chili
Serves: 6-8
Total time: ~45mins
Ingredients
Ingredients
- 1 cup of pearled barley
- 1 can diced tomatoes, undrained
- 1 jar (16oz) salsa
- 4 boneless, skinless chicken breasts, cut into serving size chunks
- 1 Tbs chili powder
- 1.5 tsp cumin
- 3-4 cups of water or chicken broth (see Notes)
- 1 can black beans, rinsed and drained
- 1 cup frozen corn or 1 can of whole kernel corn, drained
Directions
Directions
1. Add all ingredients to the inner pot except for the black beans and corn. Stir to combine
2. Lock cover into place and seal the steam nozzle.
3. Press [Manual] and set timer for 10 minutes.
4. Allow for natural pressure release of 15 minutes. Manually release any remaining pressure and open pot.
5. Stir in the black beans and corn and allow to heat through for about 5 minutes.
6. Serve with sour cream, shredded cheese, cilantro and diced green chilies as desired.
Notes
Notes
- I like my Chili pretty thick, more like a stew. This recipe is in between a soup and a stew as far as liquidness. If you want a thick stew, use just 3 cups of added liquid. If you are looking for a soupier consistency, use 4 cups.
Thank you, Courtney! I too cut that recipe off the back of Quaker barley years ago. Tonight I had the same thought you did - why not make in the Instant Pot. I figured someone had probably already tried it and, sure enough, I found my way here. I usually cook up some green pepper and onion first which I will saute in the Instant Pot. And we go vegetarian on this so I just use more beans.
ReplyDelete