Instant Pot Vegan Vegetable and Barley Soup

Name: Instant Pot Vegan Vegetable and Barley Soup
Total time: 60
Yield: 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; 0.5 teaspoon ground black pepper; 0.5 teaspoon garlic powder

Recipe by Fioa from allrecipes.com

Dinner 60 Mins.

Ingredients

6 servings

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2 quarts vegetable broth
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1 cup uncooked barley
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1 (14.5 ounce) can canned diced tomatoes
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2 carrots, chopped
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2 stalks celery, chopped
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1 zucchini, chopped
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1 onion, chopped

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1 cup frozen corn kernels
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2 bay leaves
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1 teaspoon salt
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1 teaspoon white sugar
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0.5 teaspoon ground black pepper
•

0.5 teaspoon garlic powder

Instructions

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.