Instant Pot Chicken with Leek, Apple and Mild Mustard Sauce with Barley and Spinach

Name: Instant Pot Chicken with Leek, Apple and Mild Mustard Sauce with Barley and Spinach
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Fusión casera
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 cup pearled barley; 2 cups leek; 1 cup apple; 4 cups fresh spinach; 3 cups chicken broth; 1/2 cup heavy cream; 2 tbsp Dijon mustard; 1 tbsp olive oil; 4 cloves garlic; 1 tsp dried thyme; 1/2 tsp black pepper; 1 tsp salt; 1 tbsp lemon juice; 1 tbsp butter

An original Instant Pot dish featuring tender chicken thighs cooked with pearled barley in a gentle leek, apple, mustard, and broth sauce, finished with fresh spinach and a touch of lemon. Comforting, balanced, and perfect as a complete one-pot meal.

20 minPrep

30 minCook

50 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
180 g pearled barley (enjuagada)
200 g leek (sliced finas, solo parte blanca and verde clara)
180 g apple (pelada and cut diced small)
120 g fresh spinach (lightly compactadas)
720 ml chicken broth (low sodium if preferred)
120 ml heavy cream (for dar cremosidad)
30 g Dijon mustard (suave)
15 ml olive oil (for saltear)
12 g garlic (chopped)
2 g dried thyme (or 1 tbsp of tomillo fresh)
1 g black pepper (freshly ground)
6 g salt (ajustar to taste)
15 ml lemon juice (freshly squeezed)
15 g butter (optional, for enriquecer the sauce)

Nutrition facts

per serving

525 kcal

Calories

35 g

Protein

33 g

Carbs

27 g

Fat

5 g

Fiber

28 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

GlutenDairyMustardCelery

Instructions

1
1. Turn the Instant Pot to high sauté mode. Once the insert is hot, add the olive oil and butter. Let the butter melt without browning; if using a separate pan for anything on the side, keep it at medium heat, 160 °C / 320 °F.
2
2. Add the leek and cook for 3 minutes, stirring, until softened. Add the garlic and apple, and cook 2 minutes more so they release their aroma.
3
3. Add the chicken pieces, salt, black pepper, and dried thyme. Cook for 3 minutes, stirring, until the chicken loses its raw exterior color.
4
4. Stir in the Dijon mustard to coat the chicken and vegetables well. Add the rinsed pearled barley and pour in the chicken broth. Scrape the bottom of the pot with a wooden spoon to loosen any bits stuck to the base.
5
5. Cancel sauté mode. Lock the lid, set the valve to sealing, and cook on high pressure for 18 minutes.
6
6. When the cooking time ends, allow a natural pressure release for 10 minutes, then carefully release the remaining pressure manually.
7
7. Open the lid and add the heavy cream, fresh spinach, and lemon juice. Stir for 2 minutes until the spinach wilts and the sauce turns creamy. For a thicker sauce, switch back to sauté mode and cook 2 more minutes, stirring.
8
8. Taste and adjust salt or pepper if needed. Serve hot, dividing the chicken, barley, leek, apple, and spinach among the plates.

Chef tips

For deeper flavor, let the leek lightly caramelize before adding the garlic. Dice the apple small so it partially melts into the sauce and adds natural sweetness without overpowering the dish.

Substitutions

You can substitute the barley with short-grain brown rice by adjusting the broth and reducing pressure time to 15 minutes. The cream can be replaced with unsweetened plant-based cream for a dairy-free version, and the chicken can be swapped for turkey pieces.

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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