Ingredients1 h servings 212
- 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 44.1 7.4 0 1123 Full nutrition
ReviewsRead all reviews 8
It's a good soup but why would you put sugar in it? Must sugar be added to everything?
I'm vegan and my family is not and we all loved it! It looks soupy when I opened the instant pot lid but it thickened up overnight which I like it a little thicker so it was perfect. If you pref...
Followed the recipe exactly and we used the Kitchen Basics unsalted vegetable stock. We used an Instant Pot, 6 qt and let it natural release for 30 minutes. Pretty perfect.
This was delicious! I used homemade broth, and threw in some navy beans ... kids had seconds!!
Made this according to directions with the exception of the tomatoes-I used garden fresh rather than canned. I also didn't have bay leaves so added garden fresh basil. This soup turned out quite...
It was really delicious, I added other vegetables like spinach and silverbeet.