Instant Pot Chicken Soup with Root Vegetables Barley
Ingredients
- 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
Instructions
Instant Pot Chicken Soup with Root Vegetables & Barley serves 8 original recipe by EatingWell.
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