Place chicken, barley, onions, carrots, turmeric, salt, pepper and broth into the Instant Pot.
Close the lid and cook on HIGH PRESSURE for 15 minutes. Allow the pot to release pressure naturally for 5 minutes. Then, release all remaining pressure.
Remove the chicken and shred. Add the shredded chicken back into the Instant Pot.
Sprinkle with parsley and serve.
Tips and Tricks for Chicken and Barley Soup
Chicken. Frozen chicken? No problem. You don't need to change the cooking time, it will just take your Instant Pot longer to come to pressure. See more on that here.
Rotisserie Chicken? No problem. Just cook the rest of the ingredients in chicken broth, and stir in the cooked chicken once the soup is cooked.
Carrots. Don't want to chop carrots? Use thick baby carrots to cut down on prep time.
Shredding. Use a hand mixer to shred the chicken quickly if you don't want to use a fork. This will dirty an extra dish, so it may not be worth it for you to use this method, considering how tender the Instant Pot makes the chicken. But this will work well for pre-cooked chicken.