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Pressure cooker barley soup with chicken, sausage, mushrooms and leeks Recipe

by Lydia (The Perfect Pantry)
Pressure cooker barley soup with chicken, sausage, mushrooms and leeks
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Ingredients

  • For the homemade chicken broth (makes 6 cups):
  • 5-6 large boneless, skinless chicken thighs (at least 2-1/2 lbs total)
  • 1 carrot, cut in half
  • 1 stalk celery, cut in half
  • 1 small onion, cut in half (leave the skin on)
  • 1 bay leaf
  • 6 black peppercorns
  • For the barley soup:
  • 2 tsp olive oil
  • 1 medium onion, diced
  • 1 clove garlic, chopped
  • 1/4 cup chopped celery
  • 2 carrots, trimmed and diced
  • 8 oz sliced mushrooms (I like cremini)
  • 1 Tbsp dried thyme leaf
  • 1 cup pearl barley, rinsed and drained
  • 6 cups chicken broth (homemade)
  • 1-2 Tbsp reduced-sodium soy sauce, to taste
  • 1/2 tsp fresh black pepper, or more to taste
  • 2-3 cups chopped cooked chicken (from making the broth)

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