Instant Pot Southwest Chicken and Barley Soup
INSTANT POT SOUTHWEST CHICKEN AND BARLEY SOUP
Happy Friday! Has it been a long week for you? It has been for me. Thankfully, I’ve only had to make dinner 3 times this week. Do you want to know why? This southwest chicken and barley soup. Seriously, we had it for dinner for the third night in a row tonight, and I’m not the least bit upset about it. What I love about this recipe, aside from the fact that it makes a TON, is that it’s made in under an hour in my instant pot.
Do you have an instant pot? I hope that’s why you’re looking at this recipe. Either you are thinking about getting one, or already have one. If this soup can’t convince you to purchase one, then you crazy! (not really) but you get my drift. This is one of those dump and go soups. Everything goes in the instant pot, you set the timer and voila! You don’t even have to pre-cook anything. The hardest part is cutting some of the veggies. All you need is 16 minutes, plus pressure/depressurizing time, and you have yourself a filling, delicious meal.
Southwest chicken and barley soup really does have it all. It has tender chicken, which cooks in the flavorful broth and veggies and then is shredded at the end. It’s a bit spicy with the Rotel tomatoes, southwest corn and spices. Also at the party are onions, green peppers and black beans. But the star of the show is really the barley. It gets nice and plump in the instant pot and makes the soup so hearty. In the dead of winter, this soup will make everyone happy!
How to make this soup:
- If you don’t like spicy foods, or just want to make this soup not spicy, you can just used a can of diced tomatoes in place of the Rotel tomatoes. Same with the corn. You can just use a can of regular corn instead of the southwest corn, which has poblano peppers and red peppers in it.
- If you want the soup extra spicy, you can add some diced jalapeños or diced green chilis.
- You can change the meat in this dish too. You can use ground beef or ground turkey instead of chicken. I would use my sauté function on my instant pot to cook the meat first, then add all the ingredients as usual, and cook for the same amount of time.
- If you don’t have an instant pot, you can always use your slow cooker. Just cook on low 8 hours and shred the chicken and place it back into the slow cooker and eat as usual.
- Another thing my grandma does with this soup is cook it, let it cool down and freeze it in little portions to have for lunch or dinner when ya need something quick. Just let the bag hang out in some cold water for a bit, and then heat it up in a kettle on the stove.
I hope you guys enjoy this recipe. It is seriously so good, and I have not gotten sick of it, even after eating it three nights in a row!
- 1 small onion, diced
- 1 medium green pepper, diced
- 1 10-ounce can Rotel tomatoes with green chilis
- 1 15.25-ounce can black beans, drained and rinsed
- 1 15.25-ounce can southwest corn (has poblano peppers and red peppers, along with the corn)
- 1 15-ounce can tomato sauce
- 3 cups chicken or vegetable broth
- ½ cup pearl barley, not quick cooking barley
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 2 teaspoons garlic powder
- 2 chicken breasts, about 1 pound
- Place everything into the instant pot, except the chicken, and give it a good stir.
- Place the chicken on top (it will sink a little)
- Close the lid to your instant pot and make sure the valve is in the “sealing” position.
- Press the soup button, then the minus button until you get to 16.
- Let it do its thing until it beeps and is done. Do a quick release.
- When it’s done depressurizing, take the chicken out and shred it, then add it back to the pot. Give it a little stir and then enjoy!
- You can serve it with cheese or sour cream, or it tastes great just the way it is!