Thank you to Sprouts for sponsoring this recipe.
If you’ve been following me for awhile, you already know that I’m big-time obsessed with my Instant Pots! And, yes, you read that right, over the years I have purchased/been gifted a couple of them because they make my life a lot easier. :) They also make cooking nutrient-dense, plant-based meals so fast and easy!
Although I use mine all-year-round, fall is fast approaching and a pressure cooker is the perfect kitchen tool when it gets a little cooler and all I want to do is load up on veggie-heavy soups (I actually do this all-year-round, too =D).
Fortunately, I live near a Sprouts where I can load up on cheap veggies. They have the friendliest people who work in the store near me (a few of whom now follow my page – hi, friends!), and I also appreciate that produce is so inexpensive!
Here’s one of the recipes I’ve been loving lately!
¾ cup of pearl barley
1 small yellow onion, diced
4 garlic cloves, minced
3 small russet potatoes, chopped
4 ribs of celery, sliced
3 carrots, diced
7 cups of water
4 to 5 vegetable bouillon cubes
2 cups of frozen broccoli
1 cup of frozen spinach
1 (~16-ounce) package of extra firm tofu, diced
Juice of ½ of a lime
Salt and pepper, to taste
Hot sauce, optional
Minced cilantro, for garnish (optional)
In a pressure cooker that’s at least 6-quarts, add the barley, onion, garlic, potatoes, celery, carrots, water, and bouillon. Try with 4 cubes first, and if you need more flavor, add another when everything is finished cooking.
Put the lid on the pressure cooker and cook on high pressure for 20 minutes.
When it’s finished, do a quick release and stir in the frozen broccoli, spinach, tofu, lime juice (if using), and pepper. Check to see if it needs more flavor, and if so, stir in the other bouillon cube.
Serve and drizzle with hot sauce (if using). Sprinkle on cilantro (if using).
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#PressureCooker #InstantPot #Veggies #Barley #VeganSoup