Instant Pot Roasted Lemon Chicken with Barley, Asparagus and Almonds

Instructions

1. 1

   1. Toss the chicken with half of the salt, sweet paprika, black pepper, lemon zest, and 15 ml (1 tbsp) olive oil. Let it sit for 10 minutes while you prep the remaining ingredients.

2. 2

   2. Turn the Instant Pot to Sauté on high. Once hot, add the remaining olive oil and brown the chicken in 2 batches for 2 to 3 minutes per side, until lightly golden. Transfer the chicken to a plate; it does not need to be fully cooked at this stage.

3. 3

   3. Add the onion to the pot and cook for 3 minutes, stirring and scraping up the browned bits. Stir in the garlic and fresh thyme, and cook 30 seconds more until fragrant.

4. 4

   4. Add the pearl barley and stir for 1 minute to coat it well in the cooking juices. Pour in the chicken broth and lemon juice, then add the remaining salt. Scrape the bottom again to help prevent a burn warning.

5. 5

   5. Place the browned chicken over the barley without pressing it down too much. Lock the lid, set the valve to sealing, and cook on high pressure for 14 minutes.

6. 6

   6. When the cooking time ends, allow a 5-minute natural release, then carefully release the remaining pressure manually. The safe internal temperature of the chicken should reach at least 165°F and 74°C.

7. 7

   7. Open the pot and add the asparagus. Close the lid again without setting pressure and let it rest for 3 minutes using the residual heat, until the asparagus is tender but still bright green.

8. 8

   8. Stir in the butter gently to give the barley a glossy finish. Taste and adjust salt if needed.

9. 9

   9. Serve hot and finish each portion with the toasted sliced almonds on top for a crunchy contrast.