Instant Pot

Chicken Chili

You can’t go wrong with a savory and hearty barley soup, and this one has a few special ingredients to make it anything but a bland healthy recipe!

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Servings:

8-10

Total Time:

45min

Welcome!

About This Recipe

You’re basically just cooking the vegetables here, so it’s a pretty quick pressure cook. 

The use of the Instant Pot may be a little extra, but we think it helps infuse all the flavors and, well… it is just fun! Plus, you can let it be on keep warm all day and have your soup hot and ready anytime! 

Could you make this on the stove? Heck yeah! Might take a little longer, maybe 12-20 minutes simmering, and of course, the barley on the stovetop would be a whole different story… but once the veggies are cooked through your soup is ready. The pressure up time plus pressure release time makes this recipe take longer than the short time it needs to be cooking under pressure, but it is still worth it!

If you’re a regular here, you may have noticed we’ve been ghost on the blog with new Instant Pot recipes for a while, and that is because our trusty 5 year old original IP just stopped heating up! At the same time, we were really busy, and doing a lot of quick unhealthy meals, along with some Hello Fresh and the like to keep it balanced. We realized after a couple months how much we missed our IP and life in the kitchen just wasn’t the same!

Of course, at that point, we waited just a liiiiiiiittle longer to take advantage of a sweet 54% off Amazon deal, and here we are! I don’t know exactly why our OG Instant Pot stopped working, but I do have a theory! We hadn’t used it for a few weeks, whereas before it had been used basically daily for 5 years, so we think it got temperamental and decided to peace out on us… 

Um, yes please!!!

So now… we are BACK to creating new Instant Pot recipes with a shiny new beautiful 6 quart Duo Plus!

Ingredients

    • 4 cups chicken broth (or alternative) 

    • 3 cups cooked Instant Pot Salsa Chicken

    • 15.5 oz can dark red kidney beans 

    • 14.5 oz can chili-ready tomatoes

    • 14.5 oz can tomatoes with green peppers, celery, onions.

  • 1 cup cooked barley* or GF sub

  • 2/3 cup plain pumpkin puree

  • 1/4 cup Bragg’s Liquid Aminos

  • 1 tsp Italian seasoning

  • 1 tsp granulated garlic

  • 1/2 tsp black pepper

  • 1/2 tsp rosemary

You read that right, there is no salt listed! Since we’ve used Bragg’s Liquid Aminos and salted broth, it salted very nicely without any extra. I found it to be perfect, but if you are feeling a little salty, go ahead and salt to your preference when eating.
*Cooked Barley can be made in the Instant Pot prior to making this soup, following the instructions from the IP recipe book, it is 1 part barley to 2.5 parts water, high pressure (grain setting) for 20-22 minutes! If you prefer it to stay chewier, add it after the soup is cooked. Make it gluten-free by subbing out the barley for a favorite similar gluten free grain!
 

Step by Step Instructions

Step 1

Ensure that the inner liner is in the Instant Pot appliance. Add vegetable broth to Instant Pot inner liner

Step 2

Stir in pumpkin puree, canned tomatoes, aminos & spice. Add beans, barley, & all spices to inner liner, stir

Step 3

Wash & cut veggies, add to Instant Pot inner liner, stir. Ensure that the sealing ring is proper inside the lid, then secure the lid

Step 4

Press the soup setting, adjust as needed for 8 minutes (high pressure. Allow to naturally release before removing the lid, enjoy!

Nutrition Notes

This recipe is plant based, and is suitable for anyone without dietary restrictions who likes a hearty soup. Also, it specifically can fit into a vegetarian, vegan, dairy or gluten free diet (with listed sub option). Expect more plant based recipes, since that’s my new/old jam!

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More Instant Pot Soup Recipes

Instant Pot Root Veggie Soup

Instant Pot Yellow Split Pea Soup

As always we hope you enjoy our recipes and please give your suggestions for what you want to see next. Check out the type of recipe you are interested in by using the search box in the menu or on the sidebar in a post. We highly encourage experimentation when cooking, after all, that is how we began blogging about our creations! Feel free to add/omit ingredients or substitute what you have on hand and tell us how your variations turn out!

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