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Ingredients
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1 teaspoon vegetable oil
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2 medium onions, chopped
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4 stalks celery, diced
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2 medium red bell peppers, chopped
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4 (6 ounce) chicken breasts
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1 teaspoon salt
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½ teaspoon ground black pepper
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1 (28 ounce) can diced tomatoes with juice
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2 cups pearl barley, rinsed
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1 (14.5 ounce) can chicken stock
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½ teaspoon dried thyme
Directions
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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.
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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.
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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.
Nutrition Facts (per serving)
322 | Calories |
4g | Fat |
47g | Carbs |
24g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 322 | |
% Daily Value * | |
Total Fat 4g | 4% |
Saturated Fat 1g | 5% |
Cholesterol 49mg | 16% |
Sodium 665mg | 29% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 10g | 36% |
Total Sugars 6g | |
Protein 24g | 49% |
Vitamin C 48mg | 53% |
Calcium 76mg | 6% |
Iron 4mg | 24% |
Potassium 567mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.