10 Vegetable Soup, Instant Pot

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Pre-Notes

This is a very versatile soup, consider adding or substituting other vegetables, such as, snap peas, cauliflower, green beans, or edamame.

Ingredients

1. 1/2 red bell pepper, diced
2. 1/2 yellow bell pepper, diced
3. 1 jalapeno or poblano pepper, diced
4. 1 c frozen corn, regular or fire roasted
5. 3 carrots, diced
6. 1/2 c frozen peas
7. 1 yellow onion, diced
8. 3 stalks celery, diced
9. 8 oz frozen chopped spinach, thawed
10. 8 cloves garlic, minced
11. 1 c pearled barley
12. 8 c vegetable broth (you can use chicken broth too)
13. 1 6 oz can tomato paste
14. 1 T dried thyme
15. 2 T dried cilantro
16. 2 t salt

Instructions

1. Combine red pepper, yellow pepper, jalapeno, corn, carrots, peas, onons, celery, spinach, garlic, and barley in the Instant Pot.
2. Stir in broth, tomato paste, thyme, cilantro and salt.
3. Close lid and cook at high for 15 minutes.
4. Vent the lid to release steam.
5. Serve.

Picture of Recipe