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Instant Pot® Vegan Vegetable and Barley Soup

Instant Pot(R) Vegan Vegetable and Barley Soup

Rated as 4.67 out of 5 Stars
Recipe By:Fioa
"Barley, zucchinis, carrots, tomatoes, and corn combine to make this hearty, versatile, filling vegan soup that is just so easy to make in your Instant Pot(R)."

Ingredients

  • 2 quarts vegetable broth
  • 1 cup uncooked barley
  • 1 (14.5 ounce) can canned diced tomatoes
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 zucchini, chopped
  • 1 onion, chopped
  • 1 cup frozen corn kernels
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder

Directions

  1. 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.
  2. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.