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!
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).
"They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
'Cause true wealth comes from good health and wise ways...
we got to start taking better care of ourselves " - Dead Prez