Instant Pot Mushroom Barley Soup

Name: Instant Pot Mushroom Barley Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 8oz mushrooms, sliced; 4 cups vegetable broth, low sodium; 1/2 cup barley, pearled; 2 celery stalks; 1 carrot; 1/2 onion, diced; 2 tablespoons olive oil; 1/2 teaspoon marjoram; 1/2 teaspoon sage; 1/2 teaspoon parsley flakes; 1/2 teaspoon ground black pepper; 2 bay leaves; salt to taste

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 6

Cost: $5.84 /serving

Author : Recipe Teacher

Instructions

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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.

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