Barley Vegetable Soup in the Pressure Cooker

No need to spend hours in the kitchen in order to enjoy a comforting dinner! This Barley Vegetable Soup in the Preassure Cooker cooks itself!


– 3/4 C 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 C of water – 4-5 cubes of vegetable bouillon – 2 C of frozen broccoli – 1 C of frozen spinach – 16 oz 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).