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Vegetable Barley Soup- Instant Pot (Plant Based Dads) Recipe

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This recipe for Vegetable Barley Soup- Instant Pot (Plant Based Dads) is from The Kelshirn's Whole Food Plant Based Meals , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sautee Vegetables:
1 onion, diced
1/2 cup carrots, sliced
1/2 cup celery, sliced
1 bell pepper or poblano pepper, diced
2 cloves garlic, minced

Spices:
1/2 tablespoon cumin
1/2 tablespoon paprika
1/2 tablespoon rosemary
1/2 tablespoon basil
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1 teaspoon white pepper

Other Ingredients:
1/2 cup dry barley
1 tablespoon tomato paste
6 cups vegetable stock
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon chia seeds
15-ounce can garbanzo beans, drained and rinsed
16-ounce bag frozen corn
15-ounce can fire roasted diced tomatoes
1/2 cup frozen green peas
2 cups spinach
Directions:
Directions:
First, cook the barley:
Rinse the barley well, then add 1/2 cup to the Instant Pot and add 1.5 cups water. Set to high pressure, cook for 15 minutes. Allow the instant pot to naturally release the pressure for 10 minutes, then release any remaining pressure manually.

Once the Instant Pot is empty, start the soup:

Add all the "Sautee Vegetables" ingredients and allow to soften, 5-10 minutes.

Add all the spices, and mix well.

Add tomato paste, cook 1-3 minutes until the paste darkens and caramelizes. Deglaze the pot with a little water or veggie stock.

Add the cooked barley and the rest of the ingredients (except spinach), close lid and cook on High for 3 minutes. Allow the pressure to release naturally for 15 minutes and then release any remaining pressure manually. Add the spinach and stir, allowing the spinach to wilt.

 

 

 

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