Name: Instant Pot Vegan Vegetable and Barley Soup
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Vegetable broth - 2 quarts; Uncooked barley - 1 cup; Canned diced tomatoes - 1 (14.5 ounce) can; Carrots, chopped - 2; Celery, chopped - 2 stalks; Zucchini, chopped - 1; Onion, chopped - 1; Frozen corn kernels - 1 cup; Bay leaves - 2; Salt - 1 teaspoon; White sugar - 1 teaspoon; Ground black pepper - ½ teaspoon; Garlic powder - ½ teaspoon

Ingredients for - Instant Pot Vegan Vegetable and Barley Soup

1. Vegetable broth 2 quarts

2. Uncooked barley 1 cup

3. Canned diced tomatoes 1 (14.5 ounce) can

4. Carrots, chopped 2

5. Celery, chopped 2 stalks

6. Zucchini, chopped 1

7. Onion, chopped 1

8. Frozen corn kernels 1 cup

9. Bay leaves 2

10. Salt 1 teaspoon

11. White sugar 1 teaspoon

12. Ground black pepper ½ teaspoon

13. Garlic powder ½ teaspoon

How to cook deliciously - Instant Pot Vegan Vegetable and Barley Soup

1 . Stage

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.

2 . Stage

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.