Step 1

Press sauté, heat oil in instant pot. Add onion, cook and stir 3 minutes or until softened. Add barley and garlic. Cook and stir 1 minute. Stir in broth, mushrooms, bell pepper and salt, mix well.

Step 2

Secure lid and move pressure release valve to sealing position. Press Manual, cook at high pressure 18 minutes.

Step 3

When cooking is complete, use natural release for 10 minutes, then release remaining pressure.

Step 4

Stir in spinach, let stand 2 to 3 minutes or until spinach is wilted. Gently stir in cheese and black pepper.