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).
Cooking soup in the pressure cooker is totally hands-off. Everything is perfectly cooked. Add whatever veggies you prefer.