25 mins in Instant Pot

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680g boneless, skinless chicken thighs

1 tablespoon dried italian seasoning

1 small yellow onion, diced

3 large carrots, peeled and diced

3 celery ribs, diced

2 cloves garlic, minced

3 small potatoes, diced

8 cups chicken stock

¼ cup white wine or white wine vinegar

1 cup raw barley

1 tsp fresh thyme, minced

1 tsp fresh rosemary, minced

1 tsp fresh sage, minced

Fresh parsley, roughly chopped for garnish

Salt and ground black pepper

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1. Pat chicken thighs dry with a paper towel. Season both sides of each thigh liberally with salt, pepper, and Italian seasoning.

2. Heat 1 tablespoon olive oil in the Instant Pot on saute. Add the chicken and brown.

3. Drain excess fat out of pan, and when back on heat, pour half of the wine into the pot. Deglaze by scraping the browned bits off the bottom of the pan.

4. If necessary, add another tablespoon of olive oil to the pan. Saute onion, carrot and celery until softened, about 7 minutes. Add garlic and sauté for 30 seconds to 1 minute, until fragrant.

5. Deglaze the pan again with the rest of the white wine (or white wine vinegar), scraping up browned bits on the bottom of the pan.

6. Add the chicken broth, potatoes, barley, chicken broth, thyme, rosemary, and sage to the pot. Press the manual button and set the pressure cooking time to 7 minutes.

7. After the timer beeps allow the steam to release naturally for 15 minutes.

8. If cooking on stove top, reduce to a simmer, cover with a lid, and cook for about 30 minutes, until chicken and potatoes are tender. Garnish with fresh parsley if desired.