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 7
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!!
It was really delicious, I added other vegetables like spinach and silverbeet.
It's a good soup but why would you put sugar in it? Must sugar be added to everything?