Mushroom Barley Soup, Instant Pot

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Ingredients

1. 2 T olive oil
2. 2 celery stalks, diced
3. 1 carrot, diced
4. 1/2 c onion, diced
5. 8 oz mushrooms, sliced (can use baby bellas)
6. 4 c vegetable broth, low sodium
7. 1/2 c barley, pearled
8. 1/2 t marjoram
9. 1/2 t sage
10. 1/2 t parsley flakes
11. 2 bay leaves
12. 1/2 t pepper

Instructions

1. Set Instant Pot to saute setting and add olive oil.
2. When oil is hot, add celery, carrots, and onions. Saute for 4-5 minutes or until onions are just becoming translucent.
3. Then add mushrooms and continue sauteing for another 3 minutes.
4. Press cancel to stop the saute cycle and add broth. Use a wooden spoon to deglaze the bottom of the pot (scrape the any cooked-on bits).
5. Add barley, marjoram, sage, parsley, bay leaves, and pepper. Stir well.
6. Secure lid and cook on manual (pressure cook) on high for 20 minutes.
7. Let natural release for 10 minutes, then quick release the rest. Remove lid, remove the bay leaves and stir.