Chicken-Barley Soup

• 4 1/2 cups water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried rosemary
• 3 pounds chicken pieces, skinned
• 1 bay leaf
• 1 cup diced carrot
• 1 cup diced celery
• 1 cup diced peeled potato
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 1/2 cup uncooked pearl barley
• 1 (28-ounce) can diced tomatoes, undrained

1. Combine first 8 ingredients in a 6-quart pressure cooker. Close lid securely, and bring to high pressure over high heat (for about 13 minutes). Adjust heat to medium or level needed to maintain high pressure; cook 17 minutes. Remove from heat; let pressure drop. Remove lid. Remove chicken from cooker; cool slightly. Remove chicken from bones, and shred with 2 forks. Return shredded chicken to cooker. Stir in carrot and remaining ingredients. Close lid securely, and bring to high pressure over high heat (about 7 minutes). Adjust heat to medium or level needed to maintain high pressure; cook 3 minutes. Remove from heat; cool under cold water. Remove lid. Discard bay leaf.

water, salt, black pepper, poultry seasoning, oregano, rosemary, chicken, bay leaf, carrot, celery, potato, onion, green bell pepper, pearl barley, tomatoes

Taken from www.myrecipes.com/recipe/chicken-barley-soup-0 (may not work)