LAYER with chicken at bottom of INSTAPOT with the following:
2 (8-ounce) boneless, skinless chicken breasts
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 cup pearl barley
1 (11-ounce) package sliced fresh zucchini and yellow squash (about 2 1/2 cups)
1 pint cherry tomatoes
1 cup drained julienne-cut sun-dried tomatoes in oil
1 cup frozen chopped onions
1 cup reduced-sodium chicken broth
1/2 cup dry white wine
1 tablespoon garlic paste
SLOW COOK (HIGH 3 hours or LOW 6 hours)
OFF HEAT STIR IN and REST 5 minutes:
1/2 cup half-and-half
REMOVE chicken and SLICE into 1/4-inch pieces
SERVE stew topped with chicken and the following:
1/4 cup grated Parmesan cheese
1/4 cup fresh flat-leaf parsley leaves