Instant Pot Rosemary Chicken with Pearl Barley, Butternut Squash and Light Cider Sauce

Name: Instant Pot Rosemary Chicken with Pearl Barley, Butternut Squash and Light Cider Sauce
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 4
Cuisine: Fusión casera
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 cup pearl barley; 2 cups butternut squash, diced; 1 cup yellow onion; 3/4 cup celery; 4 cloves garlic; 1 cup non-alcoholic apple cider; 1 1/2 cups chicken broth; 1 tbsp Dijon mustard; 2 tbsp fresh rosemary; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp sweet paprika; 1 tbsp olive oil; 2 tsp apple cider vinegar; 1 tbsp cornstarch; 1 tbsp water; 2 tbsp fresh parsley

An original Instant Pot dish with browned chicken thighs, pearl barley, butternut squash, and a light cider-rosemary sauce. It turns out comforting, aromatic, and perfect as a complete one-pot meal.

20 minPrep

28 minCook

48 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
180 g pearl barley (enjuagada)
300 g butternut squash, diced (3/4 inch)
150 g yellow onion (chopped fina)
100 g celery (en medias lunas)
12 g garlic (chopped)
240 ml non-alcoholic apple cider (without alcohol)
360 ml chicken broth (low sodium if preferred)
15 ml Dijon mustard (suave)
6 g fresh rosemary (chopped, more extra for terminar)
6 g salt (or to taste)
2 g black pepper (freshly ground)
2 g sweet paprika
15 ml olive oil
10 ml apple cider vinegar
8 g cornstarch (for espesar opcionalmente)
15 ml water (for mezclar with the harina of maíz)
8 g fresh parsley (chopped for servir)

Nutrition facts

per serving

482 kcal

Calories

35 g

Protein

35 g

Carbs

20 g

Fat

6 g

Fiber

29 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenCeleryMustard

Instructions

1
Season the chicken thighs with the salt, black pepper, and sweet paprika.
2
Set the Instant Pot to Sauté on high. Once the insert is hot, add the olive oil and brown the chicken for 2 to 3 minutes per side, without cooking it through. Transfer to a plate.
3
Add the onion and celery to the pot and cook for 3 minutes, stirring. Add the garlic and cook 30 seconds more.
4
Pour in the non-alcoholic apple cider and apple cider vinegar. Scrape the bottom well with a wooden spoon to release any browned bits and prevent a burn warning.
5
Add the pearl barley, chicken broth, Dijon mustard, and fresh rosemary. Stir to combine.
6
Place the browned chicken and any juices on top of the barley. Scatter the butternut squash over the top without stirring too much.
7
Lock the lid, set the valve to sealing, and cook on high pressure for 18 minutes. The safe internal temperature of the chicken at the end should reach 165°F / 74°C.
8
Let the pressure release naturally for 10 minutes, then carefully do a quick release.
9
Open the lid. If you want a thicker sauce, whisk the cornstarch with the water until smooth. Set the Instant Pot to Sauté, add the slurry, and cook for 1 to 2 minutes, stirring, until the sauce lightly thickens.
10
Taste and adjust salt if needed. Finish with fresh parsley and a little extra chopped rosemary before serving.

Chef tips

For a firmer texture, cut the squash into larger cubes. If you prefer the barley creamier, stir the dish for 1 extra minute on Sauté after opening the pot.

Substitutions

You can use turkey thigh pieces instead of chicken, increasing pressure cooking to 20 minutes on high. Butternut squash can be swapped for diced sweet potato. If you do not have non-alcoholic cider, use unsweetened apple juice plus 1 extra teaspoon of apple cider vinegar.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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