Instant Pot Mushroom Barley Soup

Instant Pot Mushroom Barley Soup

This soup is ridiculously easy to 

make in your Instant Pot.

Ingredients:

2 stalks of celery, sliced
1-2 carrots, either shredded or diced
One medium onion, diced
2 or 3 garlic cloves, minced
Between 8 oz to 10 oz mushrooms (you can use any kind but I tend to use the white ones)
2 tablespoons olive oil
1/2 cup pearled barley
1/4 teaspoon salt
1/2 teaspoon ground black pepper (use less if you don’t want a little heat to it)
1 teaspoon Italian seasoning
1/2 teaspoon dried parsley
2 bay leaves
4 cups broth(either chicken or vegetable)

Directions:

Sauté the celery, carrots and the onions in the Instant Pot for a couple of minutes until softened.

Add in sliced mushrooms and garlic. Sauté for approximately 3 minutes or until softened.

Turn the Instant Pot off.

Add in rest of the ingredients. Mix well. Make sure the broth completely covers all the other ingredients.

Pressure cook on high for 20 minutes.
When that’s done cooking, leave it alone for 10 minutes (natural release).
After 10 minutes, you may switch the valve to venting for quick release.

Remove the bay leaves before serving.