Instant Pot Barley Soup
151kcal
Ingredients
- 1 cup uncooked barley
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 garlic cloves (minced)
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 1 zucchini (chopped)
- ½ teaspoon turmeric ground
- ½ teaspoon dried basil
- ¾ cup corn kernel
- ½ teaspoon garlic
- 12 ounces tomato diced canned
- ¾ cup pumpkin puree (100% pure with no sugar added) Notes: If you don't have pumpkin puree, please skip this part and increase the tomatoes diced from 12 ounces to 14.5 ounces.
- 1 quart 32 oz vegetable broth (or chicken broth)
- 1 teaspoon ground paprika
- 1 teaspoon white sugar
- 1 teaspoon salt (add more according to your liking)
- black pepper to taste
- 1 bay leaf
- optional : 1 teaspoon Worcestershire sauce
Method
- Turn a 6-quart Instant Pot® to the high sauté setting.
- Add the oil and once hot add the onion, garlic, celery and carrots. Cook until the vegetables are soften for 3 minutes.
- Add the remaining ingredients into the pot and follow the manufacturer's guide for locking the lid and preparing to cook.
- Change the setting to “manual” and cook for about 10 minutes.
- After the pressure cook cycle is complete, follow the manufacturer's guide for quick release .
- Serve the soup and enjoy!
Nutrition
Calories151kcalCarbohydrates29gProtein5gFat3gSaturated Fat1gSodium815mgPotassium392mgFiber6gSugar6gVitamin A6622IUVitamin C12mgCalcium40mgIron2mg
Notes
If you don't have pumpkin puree, just skip it and increase the diced tomatoes from 12 ounces to 14.5 ounces.