Instant Pot Mushroom Barley Soup Recipe

Ingredients:

- 1 onion, chopped

- 2 carrots, chopped

- 2 celery stalks, chopped

- 8 oz mushrooms, sliced

- 1 cup pearl barley

- 6 cups vegetable broth

- 1 tsp dried thyme

- Salt and pepper to taste

- Fresh parsley for garnish

Instructions:

1. In a large pot or Instant Pot (using sauté mode), sauté chopped onion, carrots, celery until softened.

2. Add sliced mushrooms and cook until softened.

3. Stir in pearl barley, vegetable broth, dried thyme, salt, and pepper.

4. If using a regular pot, bring to a boil, then reduce heat and simmer for about 40-50 minutes until barley is tender.

5. If using an Instant Pot, close the lid and set to high pressure for 15 minutes. Allow natural release for 10 minutes, then quick release.

6. Adjust seasoning if needed. Garnish with fresh parsley before serving.