Instant Pot Chicken with Mushrooms, Tender Barley and Creamy Dijon Tarragon Sauce

Name: Instant Pot Chicken with Mushrooms, Tender Barley and Creamy Dijon Tarragon Sauce
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 4
Cuisine: Fusión europea
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp olive oil; 2 tbsp butter; 1 cup yellow onion; 4 cloves garlic; 10.5 oz cremini mushrooms; 1 cup pearled barley; 3 cups chicken broth; 2 tbsp Dijon mustard; 1 tsp dried tarragon; 1 tsp sweet paprika; 1/2 cup heavy cream; 2 cups fresh spinach; 1 tsp lemon zest; 1 tbsp lemon juice; 2 tbsp fresh parsley

An original Instant Pot recipe featuring browned chicken thighs, sautéed mushrooms, pearled barley, and a creamy sauce with Dijon mustard, tarragon, and a touch of lemon. Comforting, elegant, and practical for 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)
6 g salt (divided)
2 g black pepper (freshly ground)
15 ml olive oil
28 g butter
150 g yellow onion (chopped fina)
12 g garlic (chopped)
300 g cremini mushrooms (thinly sliced)
180 g pearled barley (enjuagada)
720 ml chicken broth (low sodium if possible)
30 ml Dijon mustard
2 g dried tarragon
2 g sweet paprika
120 ml heavy cream
60 g fresh spinach
2 g lemon zest
15 ml lemon juice
8 g fresh parsley (chopped, for terminar)

Nutrition facts

per serving

548 kcal

Calories

35 g

Protein

30 g

Carbs

31 g

Fat

4 g

Fiber

26 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

GlutenDairyMustard

Instructions

1
1. Season the chicken with 1/2 teaspoon of the salt and the black pepper.
2
2. Turn the Instant Pot to Sauté mode. When hot, add the olive oil and butter. Brown the chicken for 2 to 3 minutes per side, without fully cooking it through. Remove and set aside.
3
3. In the same pot, add the onion and cook for 3 minutes, stirring. Add the garlic and mushrooms and sauté for 4 to 5 minutes until the mushrooms release some of their moisture.
4
4. Add the pearled barley, sweet paprika, dried tarragon, and the remaining salt. Stir for 30 seconds so the barley is well coated.
5
5. Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to loosen the browned bits. Add the Dijon mustard and stir well.
6
6. Return the chicken and any juices to the pot, placing it over the barley mixture. Lock the lid and cook on high pressure for 18 minutes.
7
7. Let the pressure release naturally for 5 minutes, then carefully do a quick release.
8
8. Open the pot and stir in the heavy cream, spinach, lemon zest, and lemon juice. Stir for 1 to 2 minutes on Sauté mode until the sauce is creamy and the spinach wilts. If you want to serve it very hot, make sure it reaches at least 74°C/165°F before plating.
9
9. Taste and adjust salt if needed. Serve with fresh parsley on top.

Chef tips

For a silkier texture, let it rest for 3 minutes before serving. If the sauce is thinner than you like, cook for 1 to 2 extra minutes on Sauté mode, stirring often.

Substitutions

You can use chicken breast instead of thighs, but cut it into large pieces so it does not dry out. Tarragon can be replaced with dried thyme. For a dairy-free version, use a plant-based cooking cream and replace the butter with more olive oil.

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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