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

10 Vegetable Soup, Instant Pot - Picture of Recipe
Serves: 10
Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Soup/Stew/Chili
Type of Food: Soup,Vegetarian
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Instant Pot

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