Instant Pot Vegetable Barley Soup *****

We seem to be eating soup a lot more lately.  I love a quick soup recipe I can throw in the Instant Pot and have it on the table in a short amount of time.  This one I can make in the morning, after I get back from the gym and it is ready in time for lunch. Win--win.

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4-5 Yukon Gold Potatoes, washed and diced

4 medium carrots, peeled and cut into bite-sized pieces

4 celery stalks, diced

5 oz. frozen green beans

1/2 cup pearl barley

1/2 yellow onion, diced

2 Tbsp. garlic, minced

1 Tbsp. tomato paste (I buy the kind that comes in a tube, or you can freeze leftovers from a can)

1 Tbsp. Worcestershire sauce

1 Tbsp. Italian Seasoning

1 Bay leaf

28 oz. Vegetable Broth (I used a low sodium version)

1 Tbsp. Better Than Bouillon (Vegetable flavor)

1 cup water

Salt and Pepper to taste

 

DIRECTIONS:

Mix all ingredients together in a 6 or 8 quart Instant Pot (IP).  Close lid and seal the vent.  Cook on manual High Pressure (HP) for 9 minutes, then immediately do a quick release (QR) of the pressure by turning the knob to vent. 













[Tip: I put my Instant Pot on the flat portion of my stove when I cook.  If you don't have an area like this, you can set your IP on a flat cookie sheet over your burners so it sits flat.  Just be careful NOT to use your stove burners while your IP is sitting on top.  Then when it's time to release the pressure, I turn on the overhead exhaust fan first, to draw all that hot steam up and out of my kitchen.]

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