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Chicken, Barley & Quinoa Soup

Course Main Course
Cuisine American
Keyword Chicken, Soup
Prep Time 5 minutes
Cook Time 10 minutes
Natural Release 10 minutes
Total Time 25 minutes
Servings 4 People
Author Jennifer Gainer

Equipment

  • Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)

Ingredients

  • 1 lb Chicken Breast
  • 2 Tbs olive oil
  • 1 bag Frozen Mirepoix
  • 1 8 oz fresh Mushrooms sliced
  • 2 Tbs Herbs De Provence
  • 3 Tbs Knorr Chicken Bouillon
  • 16 oz organic Chicken Broth
  • 1 1/2 cup Quinoa
  • 8 oz Polish Sausage sliced (optional)
  • 3 oz fresh thyme
  • 3 oz fresh chives

Instructions

  • Place InstaPot on Saute'. Add olive oil and mirepoix mix sauté for 5 mins.
  • Cut Chicken into 1" chunks coat with Herbs De Provence. Add to pot and brown. Repeat for Sausage (optional) 
  • Add mushrooms, broth, Quinoa, and Knorr Chicken Bouillon to pot and stir. 
  • Place lid on pot and set to high pressure cook for 10 minutes.
  • Allow to cool and decompress before opening, garnish with thyme and chives, serve with crusty bread