This healthy chicken soup can be made in an Instant Pot or pressure cooker.
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.
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).
When pressure-cooking is complete, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually.
(If necessary, switch to the Saute setting and cook until everything is done.)
Using tongs, transfer the chicken to a clean cutting board.
When it is cool enough to handle, remove and discard the skin and bones.
Stir in dill, lemon juice, salt, and pepper.
Serve with lemon wedges, if desired.
Tips
Equipment: 6-qt.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
