Instant Pot Chicken and Barley

Ingredients

• teaspoon vegetable oil
• medium onions, chopped
• stalk scelery, diced
• medium red bell peppers, chopped
• (6 ounce) chicken breasts
• teaspoon salt
• 1/2 teaspoon ground black pepper
• (28 ounce) can diced tomatoes with juice
• cup spearl barley, rinsed
• (14.5 ounce) can chicken stock
• 1/2 teaspoon dried thyme

Instructions

1. 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.
2. 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.
3. 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.