Instant Pot Lentil Barley Soup

Instructions

1. 1

   Before you begin, check the lentils for small stones. Take a fine-meshed sieve and rinse the lentils under cold running water to clean any dirt or dust. Set it aside to drain.

2. 2

   Likewise, rinse barley under cold running water to clean any dirt or dust. Set it aside to drain.

3. 3

   Turn the Instant Pot to ‘Saute mode.’ Once it displays ‘hot,’ add oil to the insert. Add bay leaves and garlic.

4. 4

   Sauté for a minute or until fragrant.

5. 5

   Add chopped onions. Cook for 2-3 minutes until onions are soft and translucent.

6. 6

   Add carrots, corn, and celery – cook for another minute. Add bell peppers and give the ingredients a good mix.

7. 7

   Now add the rinsed lentils and barley to the Instant Pot insert.

8. 8

   Add Italian seasoning, cumin powder, paprika, salt, pepper, Worcestershire sauce, and vegetable stock. Give the ingredients a good stir. Don’t forget to deglaze the base of the insert.

9. 9

   Turn the Instant Pot off. Close the lid and seal the pot. Press the Manual or pressure cook button and cook the Instant Pot barley lentil soup for 20 minutes on HIGH.

10. 10

    Once the cooking time has elapsed, turn the steam valve to the venting position to quickly release the pressure. When the pin drops, carefully open the lid. Adjust the consistency of the soup by adding an extra ½ cup of vegetable stock. Add more liquid if you prefer, and thin out the soup to your liking.

11. 11

    Turn the Instant pot ON and allow the soup to simmer for 4-5 minutes on the Sauté setting. Add lemon juice and mix again.

12. 12

    Adjust the seasonings if needed. Garnish with cilantro leaves, scallions, and serve warm.