Preparation time: 15 minutes
Cooking time: 40 minutes
Servings: 4-6
Ingredients:
2 pounds chicken thighs, skinned
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 medium onion, diced
1 cup diced carrot
1/2 cup dry white wine
5 cups chicken broth
1/2 cup uncooked pearl barley
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
Salt, to taste
Pepper, to taste
1 tablespoon chopped fresh mint
Directions:
1. Season chicken with salt and pepper.
2. Heat olive oil in the pressure cooker using the "brown" or "sauté" button. working in batches, brown the chicken in hot oil. Remove and set aside.
3. Add the onions and carrots; cook and stir for about 6-8 minutes. Add the white wine and continue cooking until it has completely evaporated.
4. Return the chicken to the pot. Stir in the broth, barley, dried oregano and dried rosemary.
5. Close the lid and lock. Cook for 20 minutes at high pressure. At the end of the cooking time, use the Natural Release method.
6. Taste the soup and adjust seasoning as necessary. Serve, garnish with fresh mint.