Description
A nourishing and tasty soup with white and green beans, barley, lemon, spinach and chunks of chicken. An easy dump and go Instant Pot recipe!
Ingredients
Scale
- 4 cups chicken broth
- 1 1/2 pounds boneless, skinless chicken breasts or thighs (frozen is okay)
- 1 (15.5 oz) can great northern (or other white beans) beans, rinsed and drained
- 3/4 cup pearl barley, uncooked (to make gluten free use brown rice)
- 1 Tbsp minced garlic
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/4 tsp dried oregano
- 2 Tbsp fresh lemon juice
- 1/2 tsp lemon zest
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 (14.5 oz) can green beans, drained
- 3 cups coarsely chopped spinach
Instructions
- Add broth chicken, beans, barley, garlic, basil, thyme, oregano, lemon juice, lemon zest, salt and pepper into the Instant Pot.
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When the time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
- Cut the chicken into pieces or shred. Stir in the green beans and the spinach.
- Ladle into bowls and serve.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. For the 8 quart follow the same recipe as above. For the 3 quart pot, halve all the ingredients and keep same cooking time.
To make this in the slow cooker: Add broth chicken, beans, barley, garlic, basil, thyme, oregano, lemon juice, lemon zest, salt and pepper into the slow cooker. Cover and cook on low for 6-8 hours. Remove the lid and shred or cut the chicken into pieces. Add in the spinach and the green beans. Ladle into bowls and serve.
- Category: Soup
- Method: Instant Pot