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Instant Pot Barley Soup
Rika
This Instant Pot Barley Soup is so healthy and delicious. Loaded with vegetables and seasoned with aromatic seasoning, garlic, and basil.
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Course
Soup
Cuisine
American
Servings
8
Calories
151
kcal
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
Instructions
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!
Notes
If you don't have pumpkin puree, just skip it and increase the diced tomatoes from 12 ounces to 14.5 ounces.
Nutrition
Calories:
151
kcal
Carbohydrates:
29
g
Protein:
5
g
Fat:
3
g
Saturated Fat:
1
g
Sodium:
815
mg
Potassium:
392
mg
Fiber:
6
g
Sugar:
6
g
Vitamin A:
6622
IU
Vitamin C:
12
mg
Calcium:
40
mg
Iron:
2
mg
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