Chicken-Barley Soup

• 3 cups unsalted chicken stock
• 2 cups water
• 2 cups diced carrot
• 1 cup diced peeled Yukon gold or red potato
• 1 cup diced onion
• 3/4 cup sliced celery
• 1/2 cup uncooked pearl barley
• 1 tablespoon chopped fresh oregano
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 bay leaf
• 2 cups shredded skinless, boneless rotisserie chicken breast
• Additional chopped fresh oregano (optional)
• Additional freshly ground black pepper (optional)

1. Combine first 11 ingredients (through bay leaf) in a 6-quart Instant Pot(R). Close and lock the lid of the Instant Pot(R). Turn the steam release handle to "Sealing" position. Press Manual; select "High Pressure," and use - or + to choose 19 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release (page 4). Remove and discard bay leaf.
2. Add chicken to cooker. Press Saute, and use Adjust to select "More" mode. Cook, uncovered, 3 minutes or until thoroughly heated, stirring occasionally. Ladle soup into 6 bowls. Sprinkle with additional oregano and pepper, if desired.

water, carrot, gold, onion, celery, pearl barley, fresh oregano, salt, freshly ground black pepper, bay leaf, skinless, fresh oregano, ground black pepper

Taken from www.myrecipes.com/recipe/instant-pot-chicken-barley-soup (may not work)