Instant Pot Freekeh Vegetable Soup

Name: Instant Pot Freekeh Vegetable Soup
Total time: 70
Yield: 6
Ingredients: 7 tablespoons salted butter, divided; 1 cup freekeh; 5 medium carrots, chopped; 5 stalks celery, chopped; ½ medium onion, chopped; 1 (8 ounce) package fresh mushrooms, sliced; 3 cloves garlic, minced; 4 cups chicken broth; 1 teaspoon salt; 1 teaspoon poultry seasoning; ½ teaspoon dried thyme; ½ cup all-purpose flour; 1 ½ cups 1% milk

Recipe by thedailygourmet from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

6 servings

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7 tablespoons salted butter, divided
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1 cup freekeh
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5 medium carrots, chopped
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5 stalks celery, chopped
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½ medium onion, chopped
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1 (8 ounce) package fresh mushrooms, sliced
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3 cloves garlic, minced

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4 cups chicken broth
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1 teaspoon salt
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1 teaspoon poultry seasoning
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½ teaspoon dried thyme
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½ cup all-purpose flour
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1 ½ cups 1% milk

Instructions

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.
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.
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.
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.