Barley, zucchini, carrots, tomatoes, and corn combine to make this hearty, versatile, filling vegan soup that is just so easy to make in your Instant Pot.
Preparation Details
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 6
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
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
Steps
- 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). 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.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove the lid.
