Ingredients
Scale
- 1 cup pearl barley, rinsed
- 1 large yellow onion, diced
- 3 large carrots, sliced into rounds
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 cup diced potatoes (Yukon Gold or Russet)
- 6 cups vegetable broth (or chicken broth)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 2 cups fresh spinach or kale, chopped
- Fresh parsley for garnish
Instructions
- Turn your Instant Pot to the “Sauté” function and add the olive oil. Once the oil is shimmering, add the diced onion, carrots, and celery. Cook the vegetables for about 5 minutes until the onions become translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant. Adding this quick sauté step builds a deep flavor base that makes the soup taste like it simmered all day.
- Add the rinsed pearl barley, diced potatoes, dried thyme, rosemary, and bay leaves to the pot. Pour in the vegetable broth and stir well, scraping the bottom of the pot to ensure no bits are stuck. Secure the lid and set the valve to the “Sealing” position. Select “Manual” or “Pressure Cook” on high pressure for 20 minutes. Once the timer beeps, allow the pressure to release naturally for 10 minutes before switching the valve to “Venting” for a quick release of the remaining steam.
- Carefully remove the lid and discard the bay leaves. Stir in the fresh spinach or kale; the residual heat will wilt the greens in about two minutes. Taste the soup and add salt and pepper as needed. If the soup is too thick, splash in a little extra broth or water to reach your desired consistency. Ladle the hot soup into deep bowls and garnish with a generous sprinkle of fresh parsley and a crack of black pepper.
- Cook Time: 40 minutes