Instant Pot Vegetable Barley Soup
Ingredients
-
2
cloves
garlic, minced
-
1
small
leek, well-rinsed and sliced
-
3
small
carrots, sliced
-
3
stalks
celery with leaves, sliced
-
8
ounces
mushrooms, sliced
-
7
cups
water
-
2
cubes
vegetable bouillon
-
1
tablespoon
Italian seasoning
-
¼
teaspoon
ground black pepper
-
½
cup
dried pearled barley
Instructions
- Chop the garlic, leek, carrots, celery, and mushrooms.
- Add all ingredients to the Instant Pot and stir well.
- Cover and close the lid.
- Set the Instant Pot to the 'Soup/Broth' setting for 30 minutes.
- Once done, release the pressure and unlock the lid.
- Allow to cool slightly before serving.
Nutrition Facts (estimated)
Servings
10
Calories
52
Total fat
0g
Total carbohydrates
11g
Total protein
2g
Sodium
41mg
Cholesterol
0mg
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