Instant Pot® Vegan Vegetable and Barley Soup
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Ingredients1 h servings 212 cals
Original recipe yields 6 servings
- Combine vegetable broth, barley, tomatoes, carrots, celery, zucchini, onion, corn, bay leaves, salt, sugar, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
Per Serving: 212 calories; 1.8 g fat; 44.1 g carbohydrates; 7.4 g protein; 0 mg cholesterol; 1123 mg sodium. Full nutrition