Step 1

Turn on the saute function on your Instant Pot to normal. Heat the oil and saute the onions until starting to brown, about 5 minutes. Add the mushrooms, garlic, carrot, and celery. Saute, stirring often, 10 minutes.

Step 2

Add the tomatoes, bay leaves, vegetable stock, and barley. Give a good stir and hit cancel to stop the saute function.

Step 3

Put the lid on your Instant Pot and make sure the sealing valve is set to sealing. Turn on the pressure cooker function on your Instant Pot to high pressure for 10 minutes.

Step 4

When the timer goes off, manually release the pressure and open the lid. Remove the bay leaves from the soup and season to taste with salt and pepper. Serve with fresh parsley on top. Enjoy!

Step 5

Turn on the saute function on your Instant Pot to normal. Heat the oil over medium high heat in a soup pot or large dutch oven. Saute the onions until starting to brown, about 5 minutes. Add the mushrooms, garlic, carrot, and celery. Saute, stirring often, 10 minutes.

Step 6

Add the tomatoes, bay leaves, vegetable stock, and barley. Give a good stir and reduce the heat so that your soup is simmering but not boiling. Cover and simmer for about 30 minutes or until the barley is cooked to your liking.

Step 7

Remove the bay leaves from the soup and season to taste with salt and pepper. Serve with fresh parsley on top. Enjoy!