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Instant Pot Chicken Soup with Root Vegetables & Barley
Ingredients
  • 1 tablespoon olive oil or canola oil
  • 1 large onion, chopped (2 cups)
  • 2 stalks celery, chopped (½ cup)
  • 3 cloves garlic, minced
  • ½ cup pearled barley, rinsed
  • 1 (32 ounce) carton low-sodium chicken broth
  • 1 pound bone-in chicken breast or thighs
  • 4 medium carrots, peeled and cut into 1-inch chunks (2 cups)
  • 2 large parsnips, cored, peeled, and cut into 1-inch chunks (2 cups)
  • ¼ cup chopped fresh dill or 1 Tbsp. dried
  • 3 tablespoons lemon juice, plus lemon wedges for serving
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
Steps
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