Instant Pot Freekeh Vegetable Soup
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Source:

Ingredients for - Instant Pot Freekeh Vegetable Soup

1. Salted butter, divided - 7 tablespoons
2. Freekeh - 1 cup
3. Carrots, chopped - 5 medium
4. Celery, chopped - 5 stalks
5. Onion, chopped - ½ medium
6. Fresh mushrooms, sliced - 1 (8 ounce) package
7. Garlic, minced - 3 cloves
8. Chicken broth - 4 cups
9. Salt - 1 teaspoon
10. Poultry seasoning - 1 teaspoon
11. Dried thyme - ½ teaspoon
12. All-purpose flour - ½ cup
13. 1% milk - 1 ½ cups

How to cook deliciously - Instant Pot Freekeh Vegetable Soup

1. Stage

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add 1 tablespoon butter and allow to melt. Add freekeh, carrots, celery, onion, mushrooms, and garlic; saute for 3 minutes. Pour in broth.

2. Stage

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

3. Stage

Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid. Season soup with salt, poultry seasoning, and thyme. Stir to combine.

4. Stage

Melt remaining 6 tablespoons butter in a skillet over medium-high heat and stir in flour to create a paste. Whisk in milk until sauce is smooth and thickened, 3 to 5 minutes. Pour into the soup and stir to combine. Serve immediately.