Instant Pot Barley Mushroom Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 8 cups beef stock/broth
  • ¾ cup pearl barley (not instant)
  • 1 pound baby bella mushrooms, sliced
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 4 garlic cloves, chopped
  • 4 thyme sprigs
  • 1 sage sprig
  • 1 teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • ¼ teaspoon garlic powder
Directions
  1. Add all ingredients to the Instant Pot.  Stir to combine.
  2. Set Instant Pot to Manual / High Pressure for 20 minutes.
  3. Let pressure release naturally for 10 minutes then Quick Release.  Remove lid, stir and serve.
  4. Enjoy!
Notes
Use vegetable broth to make this a vegetarian meal.
Nutrition Information
Serving size: 1½ cup Calories: 114 Carbohydrates: 15 Fiber: 4 Net Carbs: 11 Sugars: 2 Protein: 7 Fat: 1 Saturated Fat: 0 Weight Watchers Points Plus: 2 Weight Watchers SmartPoints: 2
Recipe by Skinny Me Recipes at https://skinnymerecipes.com/instant-pot-barley-mushroom-soup/