Step 1

Set Instant Pot to saute setting and add olive oil. When oil is hot, add carrots, onions and celery. Saute for 4-5 minutes or until onions are just becoming translucent. Then add mushrooms and continue sauteing for another 3 minutes.

Step 2

Press cancel to stop the saute cycle and add vegetable broth. Use a wooden spoon to deglaze the bottom of the pot (scrape the any cooked-on bits). Add herbs, barley, salt and pepper. Stir well.

Step 3

Secure lid and cook on manual (pressure cook) on high for 20 minutes.

Step 4

Let natural release for 10 minutes, then quick release the rest. Remove lid, remove the bay leaves and stir. You’re now ready to serve.