Instant Pot Chicken with Pear, Leeks, Barley and Light Tarragon Sauce
An original Instant Pot dish with browned chicken thighs, tender leeks, sweet pear, and pearl barley cooked in an aromatic broth. It is finished with a light tarragon sauce and a touch of yogurt for a creamy, balanced texture.
Ingredients
- 700 g boneless skinless chicken thighs (cut en trozos large)
- 180 g pearl barley (enjuagada)
- 250 g leek (en medias lunas, solo parte blanca and verde clara)
- 180 g firm pear (diced)
- 60 g shallot (chopped fina)
- 12 g garlic (chopped)
- 15 ml olive oil
- 720 ml chicken broth (low sodium if possible)
- 120 ml dry white wine
- 10 g Dijon mustard
- 80 g plain Greek yogurt
- 8 g fresh tarragon (chopped)
- 2 g fresh thyme (hojitas)
- 15 g butter
- 6 g salt (or to taste)
- 2 g black pepper (freshly ground)
- 8 g cornstarch
- 15 ml water (for mezclar with the maicena)
- 2 g lemon zest
Nutrition facts
per serving
Approximate nutritional information
Allergens
Instructions
- 1
1. Season the chicken thighs on both sides with the salt and black pepper.
- 2
2. Turn the Instant Pot to Sauté on high. When the insert is hot, add the olive oil and butter. Brown the chicken for 2 to 3 minutes per side, working in batches if needed, until lightly colored. Transfer to a plate.
- 3
3. In the same pot, add the leek, shallot, and garlic. Sauté for 2 minutes, stirring, until softened but not browned. Add the pear and fresh thyme, and cook 1 minute more.
- 4
4. Pour in the dry white wine and scrape the bottom well with a wooden spoon to release any browned bits. Let it bubble for 1 minute on Sauté mode.
- 5
5. Add the pearl barley and chicken broth. Stir once. Return the browned chicken on top along with any juices from the plate.
- 6
6. Lock the lid, set the valve to sealing, and cook on high pressure for 14 minutes. Then allow a 10-minute natural pressure release and carefully release any remaining pressure manually.
- 7
7. Open the lid. In a small bowl, mix the cornstarch with the water until smooth. Turn Sauté mode back on and stir the slurry into the pot. Cook for 1 to 2 minutes, stirring gently, until the sauce thickens slightly.
- 8
8. Turn off Sauté. In another bowl, mix the plain Greek yogurt with the Dijon mustard, fresh tarragon, and lemon zest. Whisk a few spoonfuls of the hot sauce into the bowl to temper the mixture, then stir it gently into the Instant Pot.
- 9
9. Taste and adjust with more salt or pepper if desired. Serve hot. If you want to hold the dish warm, use the Instant Pot Keep Warm setting; the dish should stay above 140 °F / 60 °C for safe serving.
Chef tips
Wash the leek very well to remove any grit between the layers. Use a firm pear so it keeps some texture after cooking. If you want a looser sauce, add a small splash of extra broth at the end.
Substitutions
You can swap the barley for a similar-cooking brown rice, adjusting liquid and pressure time as needed. Tarragon can be replaced with parsley and a little extra thyme. For a dairy-free version, omit the butter and yogurt and finish with a drizzle of olive oil.
